Corinto (Chasselas) grown on 150-year-old vines at 650ft. Long fermentation in tank and aged 18 months over the lees.

Common name of maguey: Tepeztate. • Scientific name: Marmorata. • Agave age: 25 years, wild. Tasting Notes: Tepeztate typically displays herbal and vegetal notes with marked earthiness. With Revelador, layers of ripe bananas, aromatic florals and distinct pepper notes are coupled with wet stone and...

From a small three hectare plot of stoney clay and limestone soil. Vines average 40-years old. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing.  Fermentation takes place in...

"Very flinty with a ton of grilled grapefruit this is a dangerously energetic dry Mosel Riesling. The concentration and brilliance are both almost off the scale." -Stuart Piggott

The calling card of the estate!! Hand-harvested from sites in Brauneberg, Kesten, Mülheim, and Veldenz. Vinified dry and aged in fuder (large oak), it is a monster value in the liter size.  "Best Liter in Germany" - Vinum Magazine

The "vulture slate" vineyard, planted to 65-year-old vines in a gorgeously situated cool side valley of the Mosel. Eleven months on the lees and 12g/l RS at bottling imbues this with fantastic texture and an overall character of relaxed confidence. Then the slate hits the finish like a mic drop....

From a 1,000m parcel within the grand cru Hofberg. Feels lovely, balanced and fruity, but with a boomerang mineral finish that announces its A+ provenance.

100% Pinot Noir from a mix of vineyards on slate. 50% stem inclusion. Vinified 3 weeks in open fermenters then matured briefly in used Burgundy barrels. Bottled unfiltered. Bright magenta in color, fruit-driven, juicy, buoyant, and addictively drinkable. The price is just silly.

The "vulture slate" vineyard, planted to 65-year-old vines in a gorgeously situated cool side valley of the Mosel. Stefan's signature vineyard, as far as we're concerned. Exotically ripe, floral, and lip-smacking, but locked in place by Saar-like tension and minerality.

The calling card of the estate!! Hand-harvested from sites in Brauneberg, Kesten, Mülheim, and Veldenz. Vinified dry and aged in fuder (large oak), it is a monster value in the liter size.  "Best Liter in Germany" - Vinum Magazine

100% Sauvignon Blanc originating from the three types of terroir found throughout Sancerre: 80% “caillottes” or stoney limestone soil, 10% “Silex” clay-flint and 10% “terres blanches” white clay and decomposed limestone. Direct pressing with cold settling for four days, fermentation in stainless...

100% Sauvignon Blanc from Kimmeridgian marl soils that are more than 160 million years. These soils are composed of layers of clay, small fossilized oyster shells with limestone sediments. Direct pressing with cold settling for 48 hours. Fermentation takes place in stainless steel vats for two to...