Jochen Beurer

Among the vines, Jochen Beurer learned the basic disciplines that viticulture asks for: rhythm, patience, and attention to site. That early proximity to the vineyard became the first schooling for a winemaker who would later choose to make wine himself, and that choice took form at Weingut Beurer in Kernen-Stetten, in the Rems Valley of Württemberg, Germany. Since 2004, Beurer has held the winemaker role there, working with restraint and favoring control over display. The guiding phrase in that approach is controlled idleness.

Riesling sits at the center of the work at Weingut Beurer, where Jochen Beurer has been winemaker since 2004. The style is defined by patience, close observation, and a refusal to force the pace of the wine. Controlled idleness is the principle he returns to: a deliberate kind of restraint that treats stillness as part of the method rather than a lack of action. That same discipline extends through vineyard and cellar.

Beurer has worked biodynamically since 2008, and his stated reason is direct: “The biodynamic way of working inspires us because we can learn so much from nature.” Demeter certification followed in 2012. The sequence matters: long-held role, biodynamic practice, then certification, each marking the same settled approach to Riesling and to timing the work by what the site allows.

Jochen's signature dishes include In der Luft, Pinot Brut Nature White 2021, Riesling Trocken 2024, Beurer Rosé Trocken, and Beurer Spätburgunder.