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Stefan, who looks maybe just old enough to be served alcohol in this country, runs the cellar and the vineyards. In spite of the feeling that everything is fresh and new, the estate actually goes back to the 15th Century and there is a record of Riesling and Silvaner being planted there in 1600. But the big news is what Stefan and his father have done in the last few years to raise the reputation of the winery to one of the finest in the Rheinhessen if not in Germany. The estate is fairly large, about 20 hectares. 60% is planted in Riesling; the rest is divided between Pinot Gris (Grauburgunder), Chardonnay, Sauvignon Blanc, and Silvaner. There are two great vineyards, which are Grosses Gewächs: the Leckerberg and the Geyersberg. Both make classic, powerful and profound dry wines from Riesling. Soil is a mixture of decomposed limestone, clay, loess and marl.

All estate grapes are picked by hand. Riesling is fermented entirely in stainless steel, whereas the pinot Gris (Grauburgunder) is in 500 liter neutral barrels. Stefan says he wants his wines to be sleek; consequently, there is no malolactic fermentation. Alcohol levels are kept relatively low.
-- Importer