Riesling

Adam & Haart entered the Moselle wine stage in 2000 and immediately attracted attention with his breathtakingly sensual Rieslings from the then somewhat forgotten Dhroner Hofberg, one of the most important vineyards in Mosel >>>

Markus Spindler makes this dry wine in the Pfalz village of Forst, from a special top vineyard, Ungeheuer. The soils have more basalt and less slate than you expect in Germany. >>>

If you love Riesling, you know the name Dönnhoff. If you don't love Riesling-- yet-- Dönnhoff will teach you why the grape inspires such passion. Dönnhoff is the greatest estate in the Nahe and one of the best in all of Germany. >>>

A once historic estate with 100 acres under its belt, found its way to a slow decline, down to 6 acres until being taken over by Thomas and Ute Haag. >>>

The Wirz vineyard was planted by Almaden in 1963, back when big wineries were still planting vines on their own roots and furrow irrigation. Miraculously, the vineyard remains intact, thanks to work of the Wirz family. >>>

Brückstück is Devonian blue slate with clay, sandstone and volcanic pumice. The majority of Knebel’s holdings are mid-slope in the lieu-dit of Sternberg. Brückstück is very powerful and concentrated maintaining a sense of elegance with a much more fruity

"This has a minerally nose, with hints of ripeness to the powerful peach, apple, grapefruit and dried guava flavors. Offers luscious white chocolate notes, showing some minty accents that echo on the luxuriant finish. Complex and elegant." – Wine Spectato

Hot air from the Central European plains meet cool Alpine breezes in the steep hillsides along the Kamp River. A great introduction to the peppery, grassy minerally joys of Austrian wines.

Thanks to monks who shielded themselves in-land from Viking raids, Abtsberg has produced Riesling for over 1,000 years. Not much has changed at Grunhauser, where tradition and class reign supreme.

Pechstein means “pitch stone”—like tar—and it refers to the igneous rock basalt that comprises this site. This is decidedly “red” in aromatics and much more compact and dense than the Ungeheuer, despite the fact that Pechstein is fermented >>>