Riesling

Klaus Peter works to make wines for drinking with his wife Julia and their family in a number of the historically great vineyards of the Rheinhessen. In the cellar, Klaus Peter is in charge and runs a tight, non-interventionist ship. >>>

'Blanc au Litre' is a blend of Riesling and Auxerrois (45%). The dress is limpid. The slightly spicy nose reveals citrus aromas. The palate is lively, saline and crunchy, with a nice balance.

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. >>>

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. >>>

The "Leitz Out" has returned, and this time in a convenient travel package - 250mL cans. This is a sort of little brother to the classic QbA Feinherb. Delicately dry, crisp acidity, juicy aromatics and is wildly drinkable.

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 >>>

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

Even in South America, there are tiny growers that are so unlike the giant, industrial wines that we often see from down south. Enterprising importers are starting to discover them, and we are working with them to bring them to you. >>>