It was a once-in-a-lifetime opportunity: steep Riesling vineyards with Saar terroir; an old tradition of winemaking built on painstaking hand labor; a building with an ancient cultural and intellectual history. For Anna and Stephan Reimann, this confluence of factors opened the door for their long-held dream of producing extraordinary wines on the Saar. And so Weingut Cantzheim was founded in 2016, in a region the pair consider the world’s finest terroir for Riesling.

Their first vintage was presented in 2017, just in time for the estate’s official grand opening. That day raised the curtain on a remarkable architectural ensemble that draws on both the classic and modern. Visitors were welcomed into the meticulously renovated Gutshaus, a landmark late Baroque manor, and its two modern expansions, a guest house and vinothek. Cantzheim has since become a hub for gourmet pursuits for the Saar winegrowing region and a magnet for fans of wine and culture from the Trier, Luxembourg and Lorraine regions.

Weingut Cantzheim is well on its way to establishing itself as a regional institution, with an unparalleled program of literature, music and wine culture — always accompanied by inimitable Saar Rieslings from the famous steep slate slopes, warm hospitality and a refined style. View here all press reviews!

The sublime is sometimes best achieved through great struggle. The finest Saar wines, for example, thrive in the steepest of sites, in parcels where machines are of little use. Where each step means toil and labor. And yet these are also the same parcels where every beam of sunlight continues to shine on the grapes and rocks of the slate hillsides until late in the evening.

Stephan and Anna Reimann’s work at Weingut Cantzheim is dedicated to preserving this ancient wine culture. Beyond the manual labor, toil and slow progress inherent to steep slopes, they perceive more: Depth. Finesse. Elegance. Wines unlike any others in the world, from sites that are unique in their own right — this is what drives Anna and Stephan Reimann.

Anna’s hand guides the wines from vine to bottle. “We work exclusively with spontaneous fermentation using wild yeasts from our vineyards. The wines mature in a mix of stainless steel and oak barrels,” explains Anna, who holds a degree in enology. Cantzheim produces Riesling in all its facets, as well as Weißburgunder and high-quality, bottle-fermented crémants.