News & Events
Weingut Reichsrat von Buhl Joins Bancroft
Bancroft is pleased to announce that Weingut Reichsrat von Buhl from the Pfalz has joined the portfolio and that wines are available for immediate delivery.
With nearly 200 years of winemaking tradition, Von Buhl has played a central role in shaping the quality and reputation of German Riesling. Established by Franz Peter Buhl, a visionary winemaker who quickly earned acclaim for the estate’s wines, it was then passed to his son, Armand von Buhl, who further elevated its reputation. The name ‘Reichsrat’ was added at a later date, in recognition of Armand’s appointment to the German Imperial Council, underscoring the estate’s stature. Von Buhl’s wines were famously served at the opening of the Suez Canal in 1869, a testament to their early prestige. After decades of family ownership, the estate passed through several hands before being revitalised under new leadership in the 21st century, with a renewed commitment to quality and organic farming.
A major turning point came with the arrival of Mathieu Kauffmann in 2013, the former cellar master of Champagne Bollinger. Kauffmann brought with him a philosophy of precision and finesse, which has particularly influenced von Buhl’s Sekt. Though he departed in 2019, his legacy remains embedded in the estate’s stylistic evolution. Today, the winery continues under the leadership of a dedicated team, with a strong focus on terroir-driven Rieslings and premium sparkling wines. Located in Deidesheim, along the Mittelhaardt section of the Pfalz, the estate benefits from a mild, sunny climate and a diverse range of soils, from sandstone to limestone and loess. Von Buhl owns parcels in some of the most revered vineyard sites in the region, including Ungeheuer, Kieselberg, and Jesuitengarten—all classified as Grosse Lage. Reichsrat von Buhl is best known for its dry Rieslings, which are crystalline, mineral, and built for aging. Emphasising organic viticulture, the estate has been certified organic since 2009, with minimal intervention in both vineyard and cellar. Fermentations are mostly spontaneous, with extended lees contact to enhance texture and complexity. In addition to their Riesling and Sekt, they produce outstanding Pinot Noir.
