Weinbau Grob

To talk about someone, we usually take the beginning of his story, and tell the stages. But Philipp Grob can't be told like that. There are so many branches, so many intertwines, so many dynamics! Originally a countryman, then a "flying bartender" who has scoured many festive events and countries, but also a mechanical engineer, Grob is an experimental eclectic with an infectious smile.

Based in St. Gallen's Rhine Valley, a land of breathtaking richness in terms of biodiversity and diversity of cultivated grape varieties, Grob has never stopped traveling. He just does it on a smaller scale: "This is a place where vineyards are often on steep slopes and cultivated by elderly people who, as they age, find it hard to work. I've taken over various plots in different estates."  

Grob has been growing biodynamically for three years now, for the sake of naturalness and because he "doesn't know how to do anything else" anyway, having learned from two "naked wine" enthusiasts, Markus Ruch and Hans Peter Schmidt. These three different plots of land, totaling around two hectares, also offer him a variety of climates. 

At Huberberg (SG), the limestone soil mineralizes the bunches of Pinot noir and Müller Thurgau. At Kreienhalde, the degree of inclination not only makes you dizzy, but also gives you an unobstructed view, which the "Blauburgunder" (Pinot noir) appreciates and sends glistening back into the glass. Finally, on the Hahnberg side, Philipp Grob pampers the 15-acre vineyard of Château Grosser Hahnberg. Heterogeneous environments worked without machines.