This village wine was made from different plots in Kallstadt including some Saumagen this year. Dry but not "bone-dry," with the rounder style of the vintage illustrated in a light and delicious Kabi. 

Elbling is enjoying a small renaissance among German importers these days... but we’ve had this grape in our back pocket for years. A great old Germanic wine grape with a long history traceable to imperial Roman times, it was Germany's most cultivated variety until the early 20th century. Today its...

Single vineyard Sauvignon planted in chalk limestone in the Obermosel, the southernmost part of the Mosel river in Germany, directly bordering Luxembourg. Clear, elegant, cool climate Sauvignon with classic varietal signatures of grapefruit, passionfruit and fresh cut grass. Also, typical of its...

(3.5g RS/8g acid/12% alc) Gunderloch’s crown jewel vineyard is the Nackenheimer Rothenberg, one of the top grosse lagen (grand cru’s) of the “Roter Hang” (a 5km stretch of steep vineyards along the Rhine river composed of iron-rich, blood-red slate and clay). The Rothenberg is almost a monopole for...

(2.5g RS/7.5g acid/12.5% alc) A site made famous by many winemakers in the region, the Niersteiner Pettenthal is a finer soil than Rothenberg, more pebbly with broken rocks and less geological compression. The wines from here tend to be more tensile, more filigreed, lighter on their feet, yet ...

60% Pinot Noir, 20% Pinot Meunier, 20% Portugieser from estate-owned organic vineyards plus some contracted fruit. Sites include the "cooler" side of the Roter Hang and some chalky loam soils on top of the Rhine plateau. Vinified in steel, macerated briefly on the skins, and closed with a screwcap...

6.5g, 7g acid, 12% alc. Juicy, sleek, fabulously aromatic and lively DRY Riesling, grown along the Rhinefront in soils of red slate and clay, harvested in early September to capture perfect acidity with total ripeness. Yellow fruits and vivid, convincing minerality spring easily from this wine....

A feinherb or "off-dry" style (around 20-25g/l RS depending on the vintage) named in honor of Johannes' father, world-renowned winemaker Fritz Hasselbach at the Gunderloch winery. This grows in a very small and special part of Rheinhessen called the Roter Hang meaning the “red hill”. Located...

A blend from different years. A Listán Blanco (and a little Malvasía) from 2019 from Sitio de Los Quemados, a plot she has worked since 2016, that fermented and matured in chestnut barrels and was blended with some Malvasía from 2022 from the same place. 1,013 bottles produced.

A blend of wine from 2022 and 2023, with Albillo from 2022 that took time to finish fermenting in concrete and around 35% Listán Blanco from the south from 2023, two wines she didn’t like on their own and found that they complemented each other.  Here, the wine benefits from the acidity from...

100% Monastrell a.k.a. Mourvédre. A dry wine made from fruit harvested at the end of October and beginning of November, allowing the grapes to raisin on the vine and produce an Amarone-like wine that is then aged solera style for many decades before it is released. 

VORS. Initially aged under flor to but then loses it when exposed to oxygen. The wine is fortified to about 20%. Aged for about 30 years.

The NV Antique Pedro Ximenez is produced from dehydrated Pedro Ximenez grapes in a solera system, and represents half of the production of the range. Winemaker's Notes: Very dark colour. Sweet and very complex due to extrenmely long ageing.

100% Palomino Fino. Grapes are pressed and fermented in stainless steel and raised to 20% ABV. Undergoes oxidative aging in the traditional solera style for 6 years.

100% Palomino grown on the estate-owned limestone-based vineyard. Solera-aged for an average of 3 years.

100% Palomino Fino pressed and fermented in stainless steel. Spontaneous yeast fermentation, unfiltered, and ABV is raised to 17%. Aged for 9 years in oak barrels before bottling.

Certified HVE - Sustainable. A blend of Grenache, Syrah, and Mourvedre from the Coteaux de Lauzes made in the saignée method. Hand-harvested and destemmed, then macerated for a few hours before being pressed. Smooth, generous and fruity, with an amber-shaded color of incredible intensity.

50% Grenache and 50% Syrah; half of the grapes for the blend are de-classified Laudun Village and half are just outside the appellation. The terroir of Laudun distinguishes Pélaquié from other southern Rhône appellations. The wines from this side of the river typically have higher acidity, with...