Bassermann-Jordan

The history of the Bassermann-Jordan winery is one that is intertwined with the history of winemaking in Pfalz. Along with other passionate producers in the region, each generation of the Jordan family established and greatly influenced quality-based viticulture in Germany over the past 300 years. In 1718, Pierre Jordan purchased the family's first vineyards in Pfalz, while Johann-Peter Jordan built the winery in Deidesheim sixty-five years later. Around the turn of the century, Andreas Jordan elevated quality winemaking in Pfalz by becoming one of the first growers in the area to plant single varieties by vineyard and was also one of the first winemakers to vinify each vineyard separately. A marriage between the Bassermann and Jordan families added the name Bassermann to the winery in 1883. Bassermann-Jordan is one of the founding members of the VDP, Germany's top organization to ensure quality wine.

In 1995 the last male member of the Bassermann-Jordan family passed away and in 2002 the remaining heirs decided to sell the winery. Today, the estate is owned by the Niederberger family, with the well-respected winemaker Ulrich Mell leading the charge in the cellar and Gunther Hauck managing the winery. Both are committed to upholding Bassermann-Jordan's reputation for quality winemaking in Pfalz.

Bassermann-Jordan property holdings include some of the most notable winegrowing sites in the Pfalz region of Germany. Their vineyard locations in Forst, Deidesheim, and Ruppertsberg cover more than 49 hectares and include 20 different single vineyards. One third are top-rated Grand Cru vineyards such as Hohenmorgen, Pechstein, and Jesuitengarten. The vineyards are organically farmed without the use of chemical pesticides. Bassermann-Jordan has been certified organic and practicing biodynamic since 2014.

These days, the historic Bassermann-Jordan wine cellars in Deidesheim still specialize in the traditional aging of wines in wooden casks. Only recently has stainless steel been used for fermentation and further refining of young Rieslings. As a rule, Mell believes in gentle, spontaneous fermentation without artificial additives. The precious liquid then matures gently on the lees in the winery's and later in bottle in the century-old sandstone vaults.