This wine opens up with a gunflint nose and earthy undertones. On the palate there is a firm mineral touch to its texture and it offers additional notes of orange, grapefruit, succulent grape, finishing smoky, and pure.

Service: Serve chilled at 6 - 9°C.

Food Pairing: Enjoy as an aperitif or with lighter Asian foods or white meat dishes.

Winemaker Harald Hexamer and his team are busy all year round to ensure full commitment and dedication to their sustainability practices. One of their main objective is to convert the vineyards to completely organic. "Winemaking is a path without written recipes, that requires presence and hard work in the vineyard, every day. ” says Harald.

The 33-hectare vineyard is located 8 km away from the local mountain, Meddersheimer Rheingrafenberg. The porphyry that is found here is very rich in minerals; Magnesium, Phosphorus, and Calcium in particular are abundant.

Located on a high plateau above the Nahe, the highest part of the site nestles like a swallow's nest under a sheer rock face made of volcanic rock. This part with over 300 rows of vines and partly over 70% gradient runs completely around the slope; it begins with a southeast orientation and ends with a southwest orientation. The soil and the climate are perfect for Riesling - but for Rieslings that are absolutely different from the Meddersheimers.

As different as the soils of our two best locations are, the wines are just as different. On the Meddersheim quartzite pebbles, we primarily have citrus and yellow fruit aromas, underpinned by a fine herbaceousness and almost always a hint of saltiness and flint in the scent. The Schloßböckelheim wines from volcanic soil are reminiscent of stone fruit, peaches, and tropical fruits with a hint of floral aromas. The subtle smoky note is very typical, which makes these wines a perfect complement to our Meddersheim locations. In direct comparison, they show that Riesling is a unique reflection of the soil in which it grows.

White | Still | 75cl | 11.5% ABV

Recognition: Vintage 2013 - Falstaff: 90pts | Vintage 2015 - Wine Spectator: 89pts | Vintage 2017 - CellarTracker: 90pts | Vintage 2019 - Wine Spectator: 92pts

Cellaring: Drinking well now, can be cellared for next 2 years.

Vinification: The wines are produced from hand-picked bunches that are often harvested quite late. They are then whole-cluster pressed. Sometimes the wines will include some skin contact depending on the quality of the grapes and the type of wine desired. Fermentation starts off with natural yeasts in temperature-controlled, stainless steel tanks though cultural yeasts are often slowly added afterwards to guarantee a smooth fermentation. Fermentation occurs at under 12C and is racked only once. Wines are bottled early to preserve their raciness and freshness.