Organic winery, modern wine shop, unforgettable wine experiences, and a charming guest house – Bam! That’s what a complete package for wine tourists looks like today.
The popular tarte flambée evening is typical of the hospitality at Meyerhof: Alina and Sebastian Engel welcome visitors with a glass of Secco – then there’s a tour of the cellar: ‘Guests from Cologne or the Ruhr area have never seen the inside of a wine cellar before, so we show them how wine is made, which increases their appreciation for our natural product. Many find the wine press quite fascinating,’ explains Alina.
Original wine events
After the cellar experience, guests taste eight selected wines – followed by a selection of freshly baked tarte flambées. Wine lovers are really spoiled here.
Alina Engel studied viticulture and oenology at Geisenheim University. Together with her husband Sebastian, they are the young generation in this typical Rheinhessen family business. The tasks are clearly divided: father Bernd takes care of the outdoor operations, mother Daniela and Alina look after the wine shop and guest house. Sebastian originally studied mechanical engineering – for Alina’s sake, he also completed a winemaking apprenticeship and is now the cellar master.
Customer-friendly cuvées
When the cuvées are blended, all four are tasted together, of course. The family cultivates 16 hectares of vineyards, mainly white wines such as Riesling, Pinot Gris and Sauvignon Blanc. Red wine varieties such as Pinot Noir and Cabernet Sauvignon account for 40% of the area. But guests are less interested in grape varieties than in the type of flavour. That’s why the popular cuvées are named after moods: ‘Feierlaune’ (party mood) is the name of the white wine made from Riesling, Scheurebe and Muscat – ‘Sommermagie’ (summer magic) is the rosé version. ‘Kaminfeuer’ (open fire) is the promising name of the red wine cuvée made from the local Pinot Noir variety and the international Merlot variety.
The colour purple
In addition to the wine events, the family set up eleven guest rooms in 2014 – all decorated in purple, the accent colour that characterises the winery.
The accommodation options are an important component of customer loyalty: it is easy to strike up a conversation over an extensive breakfast featuring regional products. Homemade jams made from local fruit, cheese from a cheese dairy in Hunsrück, fresh eggs from the neighbouring village of Wendelsheim and coffee from the Mainz coffee roaster Müller – guests are treated to sustainable specialities. The personalised service is also very popular with business travellers, who often take a few bottles of Rheinhessen wine home with them as souvenirs. The popular after-work evenings are also ideal for business guests.
Individual tourists travelling by bicycle, on foot or in a motorhome appreciate the Meyerhof: the winery also offers five pitches for self-caterers.
In terms of oenology, the organic winery is preparing for the future: the first ‘Piwi’ varieties will be bottled in 2026. The fungus-resistant red wine variety Cabernet Cortis and the white wine Souvignier Gris round off the wine selection. Material for new winemaker stories at the next wine event at the Meyerhof.
The Meyerhof receives the Great Wine Capitals Best of Wine Tourism Award 2026 in the ‘Accommodation’ category for its ‘all-round package for wine tourism’ – according to the expert jury.