In Germany, where wine preferences have long been swinging dry and drier still, the market is dominated by trocken, or dry wines made from
Riesling, Pinot Noir (known as Spätburgunder), Pinot Gris (or Grauburgunder), Weissburgunder (Pinot Blanc), Silvaner and more.
Among the very best are dry wines classified as Grosses Gewächs, or “great growths,” GG for short.
They represent standout dry expressions of exemplary single vineyards known as Grosse Lage, Germany’s version of the grand
cru. These are recognized for historically producing wines of distinction. Our aim is to provide our members with the
widest choice and most exciting range of these spectacular dry German wines.
Pioneers of single-vineyard Riesling Sekt, Barth love all things sparkling. Following the traditional method, these Sekt masters have spent years honing their craft and are closely involved in the VDP Sekt Statute.
The Barth vineyards are eco-certified. Owners Christine and Mark Barth see themselves and their vineyard team as working hand-in-hand with nature in their journey to wonderful sparkling wines.
Barth prides itself on combining tradition and innovation; its modern wine shop stands above a treasure trove of mature wines, a state-of-the-art cellar contains old wooden barrels, and the latest cellar technology standing next to traditional riddling pupitres.
Barth joined the VDP in 1999 and produces 135,000 bottles annually.
The 2020 RIESLING FRUCTUS combines the intensity of its aromas, from ripe peach and peach peelings, seductive apricot, and juicy, refreshing lemon with a wonderful lightness. A touch of Italian herbs is also evident as well as a touch of dry stone minerality.
The typical Rheingau loess clay gives this 2019 RIESLING FRUCTUS its vibrant character: lively fruit in a light cloak. The Riesling grapes are carefully harvested in steel tanks. Instead of letting them ferment though, winemaker Mark Barth stops fermentation at around 25 grams of residual sugar/ L in order to maintain the fruity harmony that is typical of FRUCTUS. As a result, the alcohol content in the wine is also quite low at 10%.
With its animating interplay of sweetness and acidity, Fructus goes well with spicy Asian cuisine, such as Indian food and curries, but also with savory pies and pastries or foie gras.
Mineral-rich, firm, and slightly floral-raspberry, this wine tempts you to dream in the sun (if you’re not already there). Grapefruit freshness gives even more lightness. This is a serious rosé with a French soul.
It’s a good thing that sparkling wines and still wines need different winemaking processes! Since the pressing for the rosé sparkling wine also produces part of this wine, winemaker Mark Barth leaves the grapes in contact with the must for eight to twelve hours after crushing. This is how rich color and berry aromas get into the wine. The wine is completely dry (2 grams of residual sugar) and entirely matured in stainless steel to support its taut, fresh character.
With its freshness, tautness, and clear berry aromas, the 2020 Pinot Noir Rosé goes well with classic pasta dishes with light sauces like Aglio Olio or Carbonara, but also with pickled vegetables, salami, or ham.
The ULTRA Brut Nature is the winery’s flagship sparkling wine. It’s balanced with tightly woven aromas from apple peel to gooseberries, plus red fruit and creamy notes. Lifted by the spiciness of the lees, where it’s allowed to rest longer than any other BARTH sparkling wine, it has a firm presence in the glass with a long, fine perlage.
The base wine, a Pinot Noir Blanc de Noir, comes from the 2014 vintage. Prepared with traditional bottle fermentation, this Brut Nature lies on lees for 72 months before it’s riddled by hand, disgorged, a process that it not followed with dosage. This long lees maturation gives it fullness, a fine yeasty flavor, and phenolic contours. It was matured in large oak barrels to give it additional richness and weight.
With its power and intensity, the ULTRA Brut Nature pairs well with tangy, flavorful dishes like Vitello Tonnato, for example, but also rich Saltimbocca or a Cordon Bleu recipes.
A stone fruit potpourri from ripe peaches to apricot jam vibrates between nose and palate. In addition, nutty notes, the fine strength of black tea, and some lees notes make this a very expressive bubbly.
The HASSEL RIESLING Brut Nature VDP.GROSSE LAGE® belongs in the top league of the already rare single-vineyard sparkling wines in Germany. Riesling vines grow in the Grand Cru location (also VDP.GROSSE LAGE®) HASSEL, one of the best vineyards in the Rheingau. Loess loam soil, a southern aspect, and moderate steepness enrich this sparkling wine with a unique character. The base wines are 100 percent matured in large wood barrels. The sparkling wine, prepared using traditional bottle fermentation, then lies on the lees for 60 months until it is hand-riddled and disgorged.
With its fruit, strength, and intensity, it pairs perfectly with grilled tuna or also slightly bitter flavors found in asparagus or artichokes. It also matches spicy Asian food.
The dynamic husband-wife team of H. O. Spanier and CarolinSpanier-Gillot is the driving force behind the BattenfeldSpanier Estate. Their “secret sauce” is hidden deep beneath the soil of this outstanding winery located in Rheinhessen, namely layers of lime that add precise, vibrant minerality across the spectrum of their varietals: Riesling, Spätburgunder (Pinot Noir), and Silvaner. Cellarmaster H. O. has combined the perfectionism developed during an early career in sport with the trust in nature that goes hand-in-hand with the finest wine-making. When applied to organic and bio-dynamic vineyard and winery principles this combination of skill and intuition yields wines crafted almost single-handedly by a rich and unique terroir. The result is the estate’s incomparable Silver-label Riesling and vibrant Spätburgunder and Silvaner.
BattenfeldSpanier has 48,000 acres of holdings near Worms across from Wonnegau, Hohen-Sülzen, and the Zellertal and has been a proud member of the VDP since 2008.
The Erste Lage classification denotes world-class vineyards of especially notable characteristics: Hohen-Sülzen lies along the Eisbachtal. This river flows from the Donnersberg massif and exerts a significant climatic influence on the valley. The fluctuations between daytime and night-time temperature are more pronounced in Hohen-Sülzen than in other districts. This gives the wines their freshness, elegance, and tension despite the rich ripeness of the grapes.
The vines grow on pure limestone with a generous deposit of loess and are characterized by their ripe fruit, fine spice, and nuanced acidity. The wine is selectively hand-harvested, wild fermented, and raised in Stück and Doppelstück barrels. Shades of pale yellow, with green hues and a silver rim show in the glass. Yellow stone fruit and spice weave an aromatic web around the nose of this Hohen-Sülzen Riesling. Peach, dried apricot, and Mirabelle plum shine, followed by dried herbs, light tobacco, laurel, and the delicate spice of mace and white pepper. A linear palate blends ripe, juicy fruit with savory spice and deep, smoky minerality. This is an unforgettable wine with delicate fruit, saline finish, and indisputable origin. Given its precise, cool, and refreshing nature, it offers countless options for pairing with fish dishes, sushi, or crisp mixed vegetables from the wok.
The Frauenberg lies in the southern Wonnegau, north of Hohen-Sülzen heading towards Flörsheim at an elevation of up to 280 meters and up to 40% gradient. The historic site can be traced back through official documents to at least 1290, where it was called the “an frauwenhalten” and was the site of a nunnery. H.O. Spanier rescued the Frauenberg from oblivion and placed it back in the consciousness of wine lovers. While purely south facing, the exposed site on the Frauenberg experiences constant cooling winds, with a broken limestone top layer and a base substrate of solid limestone. The vines dig deep into the hard, mineral-rich soil. This lends them a self-sustaining character and allows for long, healthy vegetative periods, even in extreme years. Wines from the Frauenberg are meticulously hand-selected and harvested, wild fermented and matured in Stück and Doppelstück barrels.
Bright straw-yellow, it has shimmering hues and a silver rim. In its youth, Frauenberg is more of a sketch than a highly shaded and detailed self-portrait. Stony and austere, it is reminiscent of wet gravel while cooling notes of fresh chervil and cucumber peel complement the citrus fruit, apricot stone, and apple skin. Unmistakable dark aromatics and smoky overtones deliberately shape the precise outline. A pulsating pressure builds on the tense palate, even as the nearly orchestral acidity acts like a conductor, guiding extract, phenolics, and minerality to each play their part. Complex and nuanced, it is a wine whose potential requires not only a decanter but also a few years of bottle maturation. Frauenberg is a mineral-driven wine with a tremendous affinity for fine cuisine. Lobster, seafood, sashimi, and dishes that feature soy sauce make for great pairings, while finely-prepared German classics like KönigsbergerKlopse and Braten in horseradish sauce push it toward the sublime.
The southern Wonnegau has been known since medieval times for achieving ripeness in grape varieties that fail to thrive in cooler places. Spätburgunder has always been part of that equation, and can virtually be counted as a native of this place. While days in the Wonnegau can be very hot, the cool nights mean overall higher diurnal temperature swings than in other districts. Harvested ripe — but never overripe — we raise our estate-level Spätburgunder Gutswein in barrique and French tonneaux. This provides the first encounter between wine and oxygen, accentuating the delicate fruit of the Spätburgunder with earthy spice. The wine shines a deep ruby red in the glass with aromas of red berry fruit and ripe cherries. Underscored with delicate herbal nuances, it is juicy and refreshing with charming fruit, subtle spice, and refined tannins that give it a thrilling texture. From a wurst sandwich to pasta, an uncomplicated, joyous Spätburgunder complements any day or dish.
The Erste Lage classification denotes world-class vineyards of especially notable characteristics: Hohen-Sülzen lies along the Eisbachtal. This river flows from the Donnersberg massif and exerts a significant climatic influence on the valley. The fluctuations between daytime and night-time temperature are more pronounced in Hohen-Sülzen than in other districts. This gives the wine its freshness, elegance, and tension. The vines grow on pure limestone with a generous deposit of loess and are characterized by their ripe fruit, fine spice, and nuanced acidity. The grapes for this wine were selectively hand-harvested, wild fermented, and matured for 18 months in French barriques. With shades of deep ruby, Hohen-Sülzen Spätburgunder reveals aromas of dark berries such as blackberry and elderberry. The sublime touch of barrel spice complements the fruit, with mild accents of allspice and nutmeg. It’s chiseled and elegant on the palate, with generous dark fruit and youthful, polished tannins. A delicate salty minerality and striking verve carry the fruit across the spicy-cool finish line. A delightful pairing with Boeuf Bourgignon, roasted pigeon, or Sicilian parmigiana.
The Kirchenstück is our flagship in Hohen-Sülzen. It is a very old vineyard, which is already mentioned in documents before the 30-year war. Its original name was Griebelsteyn-and this vociferous name is very apt. Kirchenstück consists of soft, limestone stones and daytime temperatures are always a little higher than in our locations in Mölsheim or Nieder-Flörsheim. Hohen-Sülzen lies in the Eisbach Valley where, as the name suggests, the cold stream, which originates in the Donnersberg massif, exerts a considerable influence with cooler nights. As a result, despite the high grape ripeness, the wines retain their freshness, elegance, and acidity. This Spätburgunder comes from our oldest Pinot Noir vines. The yields are extremely low and the chalky underfloor brings a wonderfully cool freshness to the wine. The dark fruit aromas of currant and black cherry are restrained. In the mouth, the wine remains dark and spicy, and minerality dominates. This Spätburgunder matured in one-year-old barrels from Burgundy for almost two years.
At Blankenhorn, owner Martin Männer and cellar master Yvonne Männer are the kinds of perfectionists that German wine lovers adore: they’re obsessed in all the right ways with making sure each of their Baden wines has the right amount of time to mature in bottle before release. Not only time matters but also the vessel which is why this tight-knit family team uses large barrels holding up to 3,000 liters. The finished product is elegant wine all the more refined for being crafted from fruit that grows in certified sustainable vineyards. While Blankenhorn regards Gutedel as a great intro to its impressive portfolio, it also recommends its 2016 Sonnenstück Chardonnay GG and is proud of all its range from its Spätburgunder to its international varietals.
A VDP member since 1987, Martin and Yvonne work across 24,00 acres of clay-rich terroir in their 19th-century winery.
This wine displays a fine, elegant structure. A perfect combination of light fruits and an invigorating acidity, it undergoes spontaneous fermentation, with at least 10 months storage in barrels on lees. Part malolactic fermentation adds body and richness.
Ideal pairing dishes include zucchini and tomato casserole and cauliflower casserole coated in nuts.
A founding member of the VDP, Bürgerspital in Würzburg is a Franken estate with more than 700 years of vinicultural tradition under its belt.
Robert Haller is at the helm, leading a winery that cultivates Silvaner and Riesling in shell limestone terroir. Always striving for an expression of place, Haller says minerality, complexity, and finesse are more valuable to Bürgerspital than fruitiness, sweetness or opulence. The wines follow their own path, and the result is fine accompaniments to food – one of the cornerstones that guides work in the vineyard and the winery.
Bürgerspital has been a VDP member since 1955 and produces 850,000 bottles of wine annually.
Delicate with a scent of mint and Mirabelle, and spicy, savory flavors, this wine is made from carefully selected fruit. To preserve light fruit, it’s fermented and aged in large oak casks and stainless steel tanks. This wine is a perfect match with starters or light dishes with river fish and white meats
From our oldest Silvaner vineyard (planted in 1971), this wine boasts finessed aromas of Mediterranean herbs. Made with carefully selected fruit from old vines, it’s fermented with natural yeasts and aged on lees in large oak casks. This white is delightful with dishes like roast veal or fine river fish.
This GG Silvaner displays a fine, complex structure, excellent maturity, fine fruit, and classic “Stein Wein” character and minerality. Careful hand selection of fruit that’s fermented with natural yeasts and aged on lees in large oak casks results in an elegant white. This wine’s ideal pairing for rich fish dishes, white meat, or poultry.
Rieslaner is a new cross between Riesling and Silvaner dating back to 1921 and grown in Franken and some vineyards in the Pfalz. It displays aromas of mandarin orange and delicate fruit in a fine structure with a long finish. Careful selection of fruit that’s fermented with natural yeasts in aged in stainless steel tanks results in a fresh white. This is ideal as an aperitif, or paired with rich meat terrines and very spicy Asian dishes, especially with chilli, ginger, or curry.
There are not many wineries in the world that can trace the owner’s roots in the area back to 1057, but Castell can proudly make that claim. With the first mention of vineyards dating back to 1224 and with documented plantings dating to 1266, Castell has been at the forefront of winemaking in Franken for over 745 years.
Castell planted the first Silvaner “Austrian” cuttings in 1659. The approach of using the unique terroir of their 175 acres creates a portfolio of Silvaner wines unparalleled across the wine world. Key to this diversity are the site-specific plantings which highlight the complexity and age-worthiness of this most versatile of grapes.
Castell delayed their harvests to enhance the development and complexity of their wines. The results are seven distinct and classified vineyards which include:
- Casteller Schlossberg, a VDP.Grosse Lage,
- four VDP.ErsteLagen, Hohnart, Kugelspiel, Trautberg and Reitsteig which are also solely estate owned
- two shared VDP.ErsteLagen, Kirchberg and Bausch.
As if these vineyards with their site-specific plantings and farming were not enough to differentiate their bottlings, Castell goes the extra step of curating their barrels from oak trees in the forests surrounding the village of Castell. In short, Castell has created an ecosystem, from vineyard to barrel, focused on the same terroir throughout. The resulting wines mirror this terroir-centric philosophy and may just be the purest expression of Silvaner available today!
The name honors the date of the first Silvaner planting in Franken. Shades of pale gold glimmer in the glass as enchanting to the eye as the complex aromas are to the nose; a rich range of ripe yellow pear, peach, baked lemons and candied ginger peel together with the roasty, toasty notes of barrel aging. Creamy on the dry palate with a racy acidity and equal parts momentum and concentration. Beneath the barrel influence lies the classic Silvaner complexity and depth marked with plenty of curves and contours. A wine that rewards a bit of patience, and a large-bowled glass. Drink 2023 – 2033
The complexity will reward a pairing of savory mushrooms dishes, hearty venison medallions with fruit sauce; anything with figs or a finely spiced potato gratin.
Johannes von Gleichenstein and his wife Christina von Gleichenstein are the eleventh generation who currently run the historic family winery in Oberrotweil in the middle of the Kaiserstuhl. Like their ancestors, they fell in love with wine and feel a great connection to the region. With the name Freiherr von Gleichenstein, they stand for the quality of the first-class wines, which are known far beyond the borders of the southern Baden region. They see it as their obligation to continue the long family history with commitment, professionalism, and soul.
The history of the Freiherr von Gleichenstein winery dates back to 1490. At that time, the St. Blasien monastery was planning to build a tithe cellar and barn. However, it was another 15 years before the estate could be put into operation because wood had to be used for the construction. According to the traditions of the time, this had to be beaten, floated, and smoked during the waning moon and stored dry for ten years. To this day, Johannes and Christina have been able to keep many of these elaborately prepared wooden structures, as well as the wine cellar, in their original condition.
The farm has been family-owned since 1634. Baron Hans Joachim von Gleichenstein converted what was then a mixed farm into a dedicated winery.
This refreshing Pinot Gris has fruity aromas of ripe sugar melons, sweet pears and plum mash, especially on the nose. This is complemented by a smooth, round mouthfeel and a distinctive minerality. A pleasantly stimulating bitter note remains in the finish. It is an uncomplicated wine that brings carefree drinking pleasure with it.
Immediately after the harvest, the grapes for the Pinot Gris are gently filled into the press via conveyor belts without destemming or crushing. Due to the long pressing time of 6-8 hours, important ingredients are dissolved in the juice without putting too much strain on the berries. After the must pre-clarification by sedimentation, partial batches of the must are fermented spontaneously. The wines remain on the lees for a period of 3-5 months in order to achieve a harmonious wine structure.
Slightly chilled, suitable for Vespers with veal pie and farmer’s bread as well as grilled meat.
Salmon-colored nuances with silver reflections appear in the glass. This spring and summer companion offers berry notes on the nose. These aromas are reflected on the palate and harmonize perfectly with the fresh, fruity acidity. Every sip becomes a juicy, fresh drinking pleasure.
Immediately after the harvest, the Pinot Noir grapes are gently filled into the press via conveyor belts without destemming or crushing. Due to the long pressing time of 6-8 hours, important ingredients are dissolved in the juice without putting too much strain on the berries. After must pre-clarification through sedimentation, the must ferments with yeast cultures in stainless steel tanks at a temperature between 15 and 20°C. The wines remain on the lees for a period of 3-5 months in order to achieve a harmonious wine structure.
Goes well with fish or veal dishes, with grilled vegetables or as an aperitif.
This Pinot Noir presents itself in a beautiful garnet red with a slight water edge. Aromas of freshly mashed cherries and dark berries are recognizable in the bouquet. On the palate it is youthful with a spicy note and soft tannins. The wine has a light body with a medium length and fine acidity on the finish. This Pinot Noir “Hofgarten” is a light drinking pleasure.
After selective hand picking, the grapes are destemmed and stored in mash fermentation tanks. The mash is cooled to 10 °C so that it can undergo a cold maceration for about 1 week. Due to the rising temperature, the mash then begins to ferment spontaneously. The fermentation lasts about 5 days. After that, the fermented juice stays on the mash for about a week to macerate again. Then the mash is pressed and stored for 12 months in large wooden barrels for malolactic fermentation and maturation.
A good accompaniment to snacks and white meat. Slightly chilled, it also goes well with veal pie and farmer’s bread as well as with grilled meat.
In 1998, Fritz Waßmer took a lifetime of family learning and, with a passion for the vines that was second nature, started his own winery in Bad Krozingen, Baden. Proudly self-taught in the intricacies of winemaking but with generations of viticultural knowledge in his bones, Fritz built on an affinity he felt for Pinot Noir and never looked back.
His love for this iconic grape, one of the star varietals of Baden, goes back a long way when Fritz started to develop an admiration for the legendary Burgundy approach to Pinot Noir production. While this is the guiding star grape at Fritz Waßmer, other classic French cultivars like Syrah, Cabernet Franc, Cabernet Sauvignon, and Merlot also have a special place in the winery vineyards. Rarities in leading German wine regions, Chardonnay, Pinot Blanc, Pinot Gris, Sauvignon Blanc, Viognier, and even Auxerrois have been added in recent years.
Whether a flagship Pinot Noir or another timeless grape, Fritz’s near-obsession is to enable each unique terroir to shine through in every sip.
Fine aromas of yellow apple and pear, floral notes, with a nice mineral finish. A soft texture and pleasant freshness without being tart. Light and fruity.
Full, ripe aromas of apple and peach, plus notes of vanilla burnt caramel – like a crème brûlée without sugar – and fine, flint-stone matches. The palate is opulent, but also fresh – and full to the brim with ripe fruit, salty mineral notes, spiciness and sweet herbs. A long, lively finale is dominated by other sweet herbs, followed by salt. A complex white burgundy that offers excellent drinking fun.
Smooth and of impressive fullness and creaminess, with honey, strawberries and oriental spices. On the palate with a powerful texture, aromas of ripe pear and candied citrus fruits. Powerful without dominating, with a very long, dry finish.
A clean, buttery nose that shows many nuances of ripe, yellow fruit and spice. The variety of flavors on the palate reveals the freshness established in the vineyard, lots of melon, pear and gentle citrus notes, but also with plenty of spice and a lovely hint of chamomile. The wine is concentrated and full-bodied, but not heavy. A nice, soft texture and fine, smooth length.
In the bouquet, with a little air contact, creamy, ripe, tropical yellow fruit, smooth and with a lot of spice in the final. The palate is full and round, with an appetizing freshness. Ripe yellow apple, banana, guava, pineapple and with notes of black pepper and turmeric, rounded off by vanilla cream. Amazingly balanced with such an intensity on the palate, with a little grip. The finish is fine and long. Not heavy, but stable and full. Not sweet, but ripe and concise.
Smooth and refined with an abundance of aromas of dark fruits such as cherry and blueberry, spicy nuance. The palate is clear, fresh and has very fine tannins, accompanied by dark fruits and some fennel. Very nice balance, refreshing and fruity with finesse, a certain flowery and understatement. A pleasure.
An intense bouquet of fresh, red fruits such as cranberries, red currants, red plums and sour cherries. Clear and fresh on the palate, with juicy, accessible tannins. In addition to the abundance of fruit, freshness and saltiness, it has a long finish that is characterized by youthful cloves. An engaging wine that exceeds all expectations and that will be beautiful for at least another ten to fifteen years.
“Dogma isn’t our thing” is the motto of Gut Hermannsberg. In the vineyard, they consider the ecosystem with every move they make, mindful that it is the key ingredient to the unique quality of their wines. In the cellar, the team likes to step back from the winemaking process letting time take care of the important things.
Riesling is the great love here and the wines are treated with the utmost respect. Vines are cultivated to reflect the terroir in which they are grown, producing pure, three-dimensional wines with personality.
Gut Hermannsberg produces 150,000 bottles annually. Riesling covers 95% while Weissburgunder covers the remainder.
Juicy and animating! Just Riesling is created with captivating fruit aromas and harmonious acidity. A Riesling that does not deny its origins. Aromas of green apple and citrus with a slight minerality and herbal spiciness lead to a pleasant drinking flow. Youthful and uncomplicated it opens the doors to the Riesling world of Gut Hermannsberg.
The Just Riesling refreshes on the terrace and as a light aperitif, harmonizes with seasonal, light cuisine and invigorate carpaccio and ceviche as well as light pasta dishes and salads.
The “7 Terroirs” is made 100% out of Gut Hermannsberg 7 VDP.GrosseLagen, which are vinified separately in the cellar and blended afterwards. This spontaneously fermented Riesling cannot deny its making. The complex herbal and smokey-mineral aromas are compelling and can be tasted right after the first sip. On the palate, this wine presents citrus and stone fruit aromas and convinces with its powerful taste and its elegance.
The grapes for this wine originate from Gut Hermannsberg seven single vineyards which are all classified as VDP.GrosseLagen by the VDP. The diverse microclimates and soil conditions of our vineyards are all combined in this Riesling. The conditions of the vineyards are determined by steep and stinted slopes and the nearby Nahe- River, with its narrow valley.
The “7Terroirs” is a universal food companion and works well with grilled, roasted, or baked goods. We love to pair this wine with an Avocado-Salad and grilled prawns.
The quality of this dry Riesling is the link between Gut Hermannsberg’s VDP .Ortsweine and VDP .GrosseGewächse. The base for this vineyard blend derives from the steep slope Grand Cru vineyard “RosselNiederhausen”. The main aromas of this Riesling are Amalfi-lemon and wild herbs, and its elegant structure and complexity are captivating. This “2020 Steinterassen Riesling” is an astonishing elegant dry wine which is just starting to show its full potential.
Due to this special microclimate in the “RosselNiederhausen” you will find an extraordinary quality of grapes. Our “Steinberg Niederhausen” has a barren ground with volcanic origin. The rhyolite soils from the time of the “Rotliegenden” have a high amount of iron giving the “Rotenberg Altenbamberg” its name. This wine is as diverse as the soils.
A great food pairing for the “2020 Riesling Steinterrassen” is red meat, like Entrecote or Roast beef. Accompanied by grilled Vegetables and a creamy Risotto.
We love the unique beauty of our monopoly vineyard “Hermannsberg” which lies right in front of our manor house. The 2016 “Hermannsberg” presents a bouquet of orange zest-, quince- and light yeasty flavors. The clay slate differentiates this vineyard from all the other neighboring, expressive vineyards that usually consist of volcanic rock offering a subtle elegance and precision. The mouthwatering taste of ripe stone fruits, limes and wild herbs is in great balance with a well embedded, racy acidity. A dry, citric finish with light tannins. This wine has a great aging potential.
The “Hermannsberg” is the only one out of the 7 VDP.Grosse Lage/ Grand Cru vineyard sites with a clay- slate bedrock. This is the source of the elegance and delicate minerality of the “Hermannsberg”-wines. A layer of loess, a wind born sediment, on top of the slate gives the wines their richness.
Veal or Poultry Liver with sage and mashed potatoes is a great match with this wine. Dishes cooked with a variation of herbs and powerful spiciness like grilled seabream served with a creamy Risotto.
At once light and refreshing, yet elegant and mineral our Riesling Brut has a very attractive balance of apple and citrus aromas with a discreet creaminess from sur lie aging. Since the first release based on 2016 base wines the aging has been extended to a minimum two years in bottle and that considerably improved both the harmony and the texture of the mousse. Now we are very close to perfecting this product that is an important ambassador for our style of Riesling, marrying real character with immediate charm.
As well suited to drinking with fish dishes as by itself our Riesling Brut has a lightness and freshness that appeals to everyone who likes the wines of this grape or other crisp dry white wines and/or lighter champagnes.
Winemaking: Champagne method with the second fermentation in bottle and at least two years on the lees in bottle.
Immerse yourself in Württemberg wine country with wines from the two most important vineyards in this region: Heuchelberg and Stromberg.
Experience grape varieties and wines that leave nothing to be desired. Around 1,000 Weingärtner (the Swabian term for wine growers) cultivate around 690 hectares of vineyards around the Stromberg and Heuchelberg. The Weingärtner Stromberg-Zabergäu eG is the largest wine grower cooperative in Württemberg.
The headquarters of the cooperative is based on the outskirts of Brackenheim, the Weinkeller Brackenheim. The Strombergkeller, the second location of the cooperative, is in Bönnigheim.
The wine is made in traditional bottle fermentation (Flaschengärung) with 17 months on the lees. The wine has a dense aroma of ripe apples with subtle toasty notes of fresh bread and a hint of dried raspberries. Crisp and fresh on the palate with flavors of peach and nectarine, with a creamy, elegant texture and a great lengthy finish.
This is a very special wine that was made with a lot of time and passion to create this first-class sparkling, tingling pleasure experience that Champagne lovers like so much.
Pinot Meunier is a little diva in the vineyard, it demands a lot of skill and experience from the winemaker to obtain perfect grapes, which are then pressed whole.
For Alexander Stodden, owner and cellarmaster at Ahr winery Jean Stodden, balancing tradition with just the right amount of innovation is an approach that’s worth the effort. A family estate that has shaped the tastes of wine lovers over generations, ungrafted century-old vines (a rarity in Ahr) and old-school diligence, counterbalance the latest vineyard and winery techniques that are only introduced if necessary and at precisely the right moment. At the core of operations is his heartfelt passion: Spätburgunder, and while Alexander can’t name a favorite since he loves his “children” equally, he pinpoints Spätburgunder JS as the perfect entry point into the Stodden wines.
Jean Stodden joined the VDP in 2005. Its main grape variety is Spätburgunder, and it also cultivates small quantities of Riesling and Frühburgunder across 8.5 acres.
Cool scent of minerals. Pure ripe fruit with toasted notes, firm tannins, on the palate
The handpicked and strictly selected Pinot Noir grapes are fermented in the mash tank for 18 days. The malolactic fermentation took place in the barrique barrel. The RecherHerrenberg was matured and stored in 100% new oak barrels for 18 months. Unfiltered.
The name Herrenberg refers to the Lords of Saffenburg, who owned the village of Rech and who planted their vineyards in this prime location. The vineyard lies below the rocky part of the Schwedenkopf. The southern part of the site, opposite the Saffenburg ruins, is terraced. With its weathered slate soil with greywacke, the steep slope facing south, with a slope of up to 60%, offers excellent conditions for optimal intake of the sun.
Rheinhessen vintners have been at the forefront of winemaking innovation for years and the Thörle winery, situated in Saulheim, is a classic example of a perfectionist approach in the vineyard and winery. Run by brothers Christoph and Johannes Thörle since 2006, the winery was handed down from their parents with viticulture in the family since the 1500s.
The brothers have swiftly homed in on the production of Riesling, Pinot Noir, white Burgundy varieties and Silvaner to the highest standards. In the vineyard, they hand-harvest low yields and vinify with laser-like precision for each varietal in a new spacious state-of-the-art, custom-built winery. The result is a range of unforgettable wines that display the rich mineral character of the surrounding limestone soils.
The drive for perfection in Germany’s highest-producing region, plus homage to centuries of a family’s dedication, are what motivates the two brothers to passionately craft the finest wines today.
On the nose a hint of violets and intense aromas of wild forest berries and morello cherries, which are subtly underlaid with fine woody spice. On the palate a hint of herbaceous mint, fresh acidity and an endlessly long salty-mineral finish.
The grapes were harvested by hand with an optimal balance of aroma, acidity and ripeness. The time of harvest is particularly important for Pinot Noir. This Pinot Noir, rich in extract, spontaneously fermented on the mash for 20 days, was stored in high-quality French oak barrels for a period of 21 months (25% new barrels and 75% older barrels).