Erich Weber studied Viticulture at Geisenheim University and apprenticed under his uncle before starting his own domain in 1981. Today he farms about 20 acres and lives and works in a beautiful old slate house that sits at the top of a little valley surrounded by his vineyards. He likes to call himself “Winzer Weber” or “wine-grower Weber.” The point being that real wine is grown, not a product of cellar manipulation, and he takes an ultra-traditional, non-interventionist approach. His son Johannes, who, like his father before him, completed his studies at Geisenheim, now assists him in the cellar and vineyards. Erich’s other sons, Paul and Franz, also help out, especially during the harvest. Weber makes dry wines that are uncompromisingly so, with high acidity. Even for experienced tasters, they can require a little re-calibration. But the balance is impeccable, the fruit is pure, and the mineral expression is unrivalled. They are incredibly addictive.