100% Pinot Noir grown organically in limestone; 100% press-juice vinified in 2500L double stück casks with a short soak, no malolactic. This delightful rosé is light in color with lip-smacking freshness and spicy fruit.

The Saumagen is the estate’s crown jewel: 4 hectares of chalky marl and limestone in the shape of a saumagen, the specialty sausage of the region. This vintage, the dry Kab is a “true Kabinett:” light, spicy and elegant with beautiful lingering fruit and river stones.

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...

Powerful and lavish Spatlese, completely swet and sensuously textured--YET somehow balanced on a dime with a finish that floats. How do they do that?!?! Deep yellow fruis are accented by potpourri, honey and river rocks. These wines have a tremendous history of development with age. 

The Nackenheimer Engelsberg is rated a 1er Cru vineyard in the new German cru system. It is located above the single vineyard Rothenberg, but because its soils are dominated by LIMESTONE instead of Gunderloch's signature red soil, it is not technically part of the Roter Hang. Completely dry with a...

(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 ...

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...

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...

100% Negramoll sourced from various vineyards located between 350 and 1,400 metres. Whole cluster fermentation with indigenous yeasts.

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.

100% Monastrell from 80-year-old vines that have grown resistant to the Mediterranean heat of Alicante. The grapes are hand-harvested, totally destemmed and lightly crushed prior to pressing. 

100% Pedro Ximenez pressed in barrel. As the wine begins to ferment, it is then fortified until the ABV reaches 15%. Upon completion of fermentation, the wine is aged on spontaneous yeasts under the Solera system for 14 years.

100% Fine Palomino. Aged under flor and later oxidized. Solera aged American oak casks for eight years.

The first unfortified wine from Fernando de Castilla. 100% Palomino Fino grown in albariza soils. Fermented at low temperatures, aged on the lees for six months.

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.

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.