{"title":"Riesling","description":null,"products":[{"product_id":"ovum-for-love-nor-money-willamette-valley-oregon-2022","title":"Ovum \"For Love Nor Money\" Riesling, Willamette Valley, Oregon 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM OVUM WINE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFor Love nor Money was created from the oldest Riesling vines in the Dundee Hills, dating back to the 1970's. The gnarly vines are Biodynamically farmed, and we produce the wine in similar fashion - native yeast fermenation, adding nothing but sulfur. Fermented and aged (12 months) in one Austrian cask built specifically for Ovum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eEstablished in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon wines that are honest reflections of time and place. Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner. Fruit comes first - our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted.\u003c\/p\u003e\u003cp\u003eNative ferments, no subtractions or additions, except for SO2 - extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask. Ovum is committed to the exploration of Oregon’s wine growing regions by producing transparent wines of place. We remain open minded to embracing the diversity of Oregon, and will offer small production red wines given the time and place.\u003c\/p\u003e\u003cp\u003eAt Ovum, each wine is produced the same way - if the wine smells and tastes different, it has everything to do with terroir, and little to do with the winemaker. Our hope is that through our attention to detail and honest technique, we can produce old fashioned wines in the modern world.\u003c\/p\u003e","brand":"Ovum","offers":[{"title":"Default Title","offer_id":46017034289408,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_0ab2af86-829b-4868-9dbd-93d984250c2f.heic?v=1729112972"},{"product_id":"peter-lauer-riesling-sekt-mosel-germany-2021","title":"Peter Lauer \"Riesling Sekt\" Mosel, Germany 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSince 1984, we have been producing our Riesling sparkling wine in the cellar of the historic Joh. Förster winery in Trier-Süd. Below this Art Nouveau building, there is an extensive multi-story cellar. Those rooms are ideal for maturing sparkling wine using the Champagne method. Second fermentation in bottle and riddling by hand. The sparkling wines from Lauer mature at 8 to 10 degrees Celsius in dark-vaulted rooms for about 12 to 20 months before they are disgorged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.\u003c\/p\u003e","brand":"Peter Lauer","offers":[{"title":"Default Title","offer_id":46554214662400,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/4F7B6998-12D8-4F52-9CAD-E7624966F971_1_102_a.jpg?v=1743557191"},{"product_id":"domaine-einhart-fleckstein-alsace-france-2023","title":"Domaine Einhart \"Fleckstein\" Riesling, Alsace, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM DISCO LIQUIDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Riesling. The power of the limestone is revealed by a full-bodied grape variety that breaks the mould of the petroleum-laden Riesling. It emanates fruit, amplitude and a gentle aromatic breadth underlined by a dense salivation that reflects the clay. \u003c\/p\u003e\u003cp\u003ePre-fermentation maceration at a cool temperature (12 - 14°C) for 30 hours, allowing enzymatic reactions to continue and nitrogen and sugar to be extracted without extracting certain polyphenols, tannins or coloured compounds that alter the structure of the juice. Vinification and ageing in ovoid sandstone vats for 1 year on total lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Einhart family has been on this land—10 hectares in Rosenwiller, Alsace, just west of Strausbourg—since 1870. Theo returned home and took over the estate from his father Nicolas in 2020 after working in Burgundy for years. Upon his return, Theo and his dad agreed to make their own wine instead of selling all the grapes to the co-op. The estate has been Certified Organic since 2010 (practicing since 2000) and use Biodynamic treatments as well as whey from a neighboring goat dairy, which is very effective at combatting downy mildew.\u003c\/p\u003e\u003cp\u003eSoils are mostly a mix of clay and limestone and the vines on average are 25 years old. Average yields hover around 42 hl\/ha (about half the region’s average). They do not plow and only mow once before harvest. All wines are made without any additives.\u003c\/p\u003e","brand":"Domaine Einhart","offers":[{"title":"Default Title","offer_id":46721325334784,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_47452.jpg?v=1748987343"},{"product_id":"stein-himmelreich-riesling-kabinett-feinherb-mosel-germany-2024","title":"Stein \"Himmelreich\" Riesling Kabinett Feinherb, Mosel, Germany 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eConsider this Stein’s “1er Cru” vineyard; though it’s a 1er Cru vineyard with 70 to 80+ year-old ungrafted vines and a serious terroir of mostly blue slate. This is the “other” Himmelreich and similar to its more famous sibling in Graach, the wines from this site always show a slimmer profile, a pronounced mineral fine-ness and lift. With only about 15 grams RS (just beyond dry), this is a wildly restrained and chiseled, old-school “Feinherb.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eUlli (and now his young protégé Philip Lardot) farms meaningful parcels of land that have a few important things in common: They are not easy to work. They are commercially unknown and therefore (most likely) barely financially viable. Finally, and most importantly: Ulli has to love them. Stein is more than a winemaker - he is a passionate advocate for the traditional, steep, slate vineyards of the Mosel. Winemaking with Ulli is refreshingly light on \"style,\" on some idea projected into the vineyards, and more about what the vineyards say to him. Certainly there is a focus on wines that are dry; lightness and zip are more important than gobs of fruit. Cut is more important than size. One last note of importance, due to his belief in the importance of old vines the family never grafted to phylloxera- resistant rootstock in the 70s when this practice was the norm. So Ulli now has a profound collection of ungrafted vines, farming around 10% of the ungrafted vines in all of Germany. In 2016 the young Philip Lardot moved to the Mosel and was taken in by Ulli. Philip found a mentor and a deep connection to the Mosel in Ulli Stein; meanwhile Ulli found just the right person to carry the torch at this curious estate. Philip, of course, makes his own Mosel wines in a style close to the style of Stein's \"Ohne\", Ulli will phase out these wines to give Lardot more space. Thus the 2019 \"Ohne\" is the last still \"Ohne\" Stein will release.\u003c\/p\u003e","brand":"Stein","offers":[{"title":"Default Title","offer_id":47299203039488,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7513.jpg?v=1763528925"},{"product_id":"domaine-weinbach-riesling-mambourg-magnum-alsace-france-2022","title":"Domaine Weinbach \"Riesling Mambourg\" MAGNUM, Alsace, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM VINEYARD BRANDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eDelightful at the nose with aromas of white blossoms and notes of lime. Shows a fine, delicate entry and a nice concentration mid-palate. Offers a wonderful combination of crisp, ripe acidity and a fine minerality. Juicy with a long lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAt the foot of the majestic Schlossberg hill surrounded by vines and roses lies Domaine Weinbach. Named after the little stream which runs through the property, and planted with vines since the 9th century, it was established as a winery in 1612 by Capuchin friars. After being sold as national property during the French Revolution, it was acquired by the Faller brothers in 1898 who then left it to their son and nephew, Théo. Théo Faller was a prominent figure in Alsace winegrowing and an ardent defender of quality wine production. After his death in 1979, his wife Colette, his daughters Catherine and Laurence, and their team continued the family’s passion for the great wines of Alsace and its unrelenting commitment to excellence. Since 2016, Catherine has led the estate winery with her sons, Eddy and Théo. Employing both organic and biodynamic practices, Domaine Weinbach produces an exquisite range of wines: estate varietal wines including Riesling, Muscat, Pinot Gris, Sylvaner and Pinot Blanc, single vineyard wines that express the diversity of the terroir, and luscious yet balanced vendanges tardives and selections de grains nobles wines\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Domaine Weinbach","offers":[{"title":"Default Title","offer_id":47381012283648,"sku":null,"price":411.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/70722D04-67C7-4F4D-813C-DD80573D6608_1_102_a.jpg?v=1764710586"},{"product_id":"j-b-becker-walkenberg-riesling-auslese-trocken-rheingau-germany-2023","title":"J.B. Becker \"Walkenberg\" Riesling Auslese Trocken, Rheingau, Germany 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis is a monument and probably sits up on the top shelf along with Becker’s 2015er Auslese Trocken. This really is a monument of a wine with only 3 grams residual sugar and nearly ten grams of acid. Find a big cellar and put this deep, deep in the cellar. Consider opening for the end of the world?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eI’m not sure anyone really knows what to make of HaJo. Certainly there are no easy answers to anything at Becker. So here are the facts. The estate was founded in 1893 by HaJo’s grandfather, Jean Baptiste Becker. He was a cooper and began accumulating some vineyards and voila, he started a winery. J.B. Becker died in 1944 at the age of 73. So the story goes, he saw a young child drowning in the Rhein River, yet even at his advanced age he jumped in, saved the child, then had a heart attack and died. There is a moving letter about the incident in the tasting room. Suffice it to say HaJo comes from a long line of bad asses. Becker’s father Josef grew the estate and in the 1930s befriended a young importer by the name of Frank Schoonmaker. They became good friends and Becker acted as Schoonmaker’s consultant and consolidator for some time. Hajo himself went to Geisenheim in the 1960s and did all that proper education stuff but as he tells it, his great revelation came in the cellars of Schloss Eltz in the early 1960s. Schloss Eltz, it should be said, made some of the greatest wines of the Rheingau from the 1950s through the 70s. The wines are just epic, if rather unknown these days because the estate sold its land in the 1980s. In any event, Becker was studying with the cellar master at Eltz, a gentleman by the name of Hermann Neuser, in the early 1960s and this is where he first began tasting dry Rieslings, fresh from the cask in the cellar… before any süssreserve was added. The wines were a revelation to him and when he took over the family estate with vintage 1971, he began focusing heavily on dry Rieslings.\u003c\/p\u003e\u003cp\u003eI remember HaJo narrating this to me one time and, with bated breath, I asked: “Well, what happened when you switched to dry winemaking?” HaJo, never one for much talking, simply said: “I lost all my customers.” And then he took another sip of wine. Now, more than 50 years later, Becker’s glorious wines are finally getting the attention and the praise they deserve. So far as I can tell he anticipated the dry wine movement in the Rheingau a few decades before anyone else. I asked him how all the new-found attention made him feel. He said, rather quietly and matter-of-factly, “it’s nice.” Then he took another sip of wine.\u003c\/p\u003e","brand":"J.B. Becker","offers":[{"title":"Default Title","offer_id":47381013233920,"sku":null,"price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/1F18B525-4ECE-435E-ABCF-BF4240157BD8_1_102_a.jpg?v=1764710898"},{"product_id":"j-b-becker-oberberg-riesling-auslese-trocken-rheingau-germany-2023","title":"J.B. Becker \"Oberberg\" Riesling Auslese Trocken, Rheingau, Germany 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAs the name suggests, this is a site up above nearly all the others; as such it is cooler. And verily, the wine it produces tastes cooler, more blue tones and a certain sternness. This has more structure, with strong, tensile acids (8.5 grams!) that hold it in form. A great wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eI’m not sure anyone really knows what to make of HaJo. Certainly there are no easy answers to anything at Becker. So here are the facts. The estate was founded in 1893 by HaJo’s grandfather, Jean Baptiste Becker. He was a cooper and began accumulating some vineyards and voila, he started a winery. J.B. Becker died in 1944 at the age of 73. So the story goes, he saw a young child drowning in the Rhein River, yet even at his advanced age he jumped in, saved the child, then had a heart attack and died. There is a moving letter about the incident in the tasting room. Suffice it to say HaJo comes from a long line of bad asses. Becker’s father Josef grew the estate and in the 1930s befriended a young importer by the name of Frank Schoonmaker. They became good friends and Becker acted as Schoonmaker’s consultant and consolidator for some time. Hajo himself went to Geisenheim in the 1960s and did all that proper education stuff but as he tells it, his great revelation came in the cellars of Schloss Eltz in the early 1960s. Schloss Eltz, it should be said, made some of the greatest wines of the Rheingau from the 1950s through the 70s. The wines are just epic, if rather unknown these days because the estate sold its land in the 1980s. In any event, Becker was studying with the cellar master at Eltz, a gentleman by the name of Hermann Neuser, in the early 1960s and this is where he first began tasting dry Rieslings, fresh from the cask in the cellar… before any süssreserve was added. The wines were a revelation to him and when he took over the family estate with vintage 1971, he began focusing heavily on dry Rieslings.\u003c\/p\u003e\u003cp\u003eI remember HaJo narrating this to me one time and, with bated breath, I asked: “Well, what happened when you switched to dry winemaking?” HaJo, never one for much talking, simply said: “I lost all my customers.” And then he took another sip of wine. Now, more than 50 years later, Becker’s glorious wines are finally getting the attention and the praise they deserve. So far as I can tell he anticipated the dry wine movement in the Rheingau a few decades before anyone else. I asked him how all the new-found attention made him feel. He said, rather quietly and matter-of-factly, “it’s nice.” Then he took another sip of wine.\u003c\/p\u003e","brand":"J.B. Becker","offers":[{"title":"Default Title","offer_id":47381013561600,"sku":null,"price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/76030A55-2945-4390-86BC-24ACA09C5910_1_102_a.jpg?v=1765325307"},{"product_id":"peter-lauer-barrel-x-riesling-mosel-germany-2025","title":"Peter Lauer \"Barrel X\" Riesling, Mosel, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Barrel X” is winemaker Florian Lauer’s Platonic ideal of what a slightly off-dry (feinherb) Saar Riesling should be. If we were in Burgundy, this would be the equivalent of a “Bourgogne Blanc.” As an appellation-level wine, it is sourced from multiple vineyards in four different villages of the Saar: Ayl (Lauer’s home village), Saarburg, Wawern and Wiltingen. Florian says, “From Ayl and Wawern, the wine gains the fruit and power, from Saarburg the racy acidity, and from Wiltingen, the spice.”\u003c\/p\u003e\u003cp\u003eRegardless of what comes from where, this much is certain: dollar for dollar, I’m not sure there is a 750ml bottle that delivers as much joy and zing. This is the gateway drug to Lauer, to the Saar, to Riesling… be careful. Very addictive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.\u003c\/p\u003e","brand":"Peter Lauer","offers":[{"title":"Default Title","offer_id":48766977376512,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/9AB3CFD6-5114-4EF6-8CF3-61E915B466F3_1_102_a.jpg?v=1779850175"},{"product_id":"domaine-ostertag-fronholz-riesling-alsace-france-2022","title":"Domaine Ostertag \"Fronholz\" Riesling, Alsace, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Riesling. Located on the top and the southwest slopes of the hill of Epfig, the Fronholz vineyard gives wines with marked minerality, firm acidity, and elegant aromas that can be rather discreet in their youth. The estate’s four hectares are divided among Riesling (1 ha), Muscat (0.3 ha), Pinot Noir (0.3 ha), Pinot Gris (0.75 ha), Gewurztraminer (1.3 ha), and Sylvaner (0.35 ha).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIf each generation leaves its mark on a domaine, André Ostertag’s on Domaine Ostertag can’t be underestimated. In the 1980s, after training in Burgundy, he returned to the family domaine his father built in the 1960s with renewed zeal: he lowered yields considerably, brought biodynamic viticulture to his fourteen hectares of vineyards, and sought nuance in terroir rather than the typicity of a grape variety. His subtle use of oak barriques, sourced from the Vosges Mountains, served to bring greater depth on the palate for varieties from the Pinot family. His pioneering approach helped to define new expressions of Alsatian wine for the entire region. \u003c\/p\u003e\u003cp\u003eAndré’s son Arthur, who since 2018 has helmed the domaine, did not fall into the position of winemaker by default. Becoming chef at a domaine as iconic as the one his grandfather established wasn’t always his aspiration. Arthur grew up in the city of Strasbourg rather than the vineyards of Epfig. And unlike so many of the tales of succession told on our pages, by the time he entered his late teens, he wasn’t even sure what his dad’s work entailed. But during the summer, he began working in the family’s vines, and to his surprise, discovered an affinity for good old-fashioned physical work outdoors. He caught the vigneron bug and like his father, left Alsace to study and work in Burgundy. Arthur sees his work aligning more with that of an artist rather than an artisan. He believes a wine reflects its grower and not just the raw materials from which it is made. Regardless of the unique perspective Arthur brings to the domaine, he undeniably finds inspiration in André’s wines, and in particular, those from the 1990s in which he sees the spontaneity of a winemaker early in his career, full of energy and with a dilettante’s touch. In this regard, Arthur’s objective is to question the why and how each step of the way in order to find his own truth, and to leave his own mark.\u003c\/p\u003e","brand":"Domaine Ostertag","offers":[{"title":"Default Title","offer_id":48766981341440,"sku":null,"price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/DCCFC906-F08F-45AC-A45D-02C50E2B31B8_1_102_a.jpg?v=1779850913"},{"product_id":"seehof-riesling-feinherb-rheinhessen-germany-2025","title":"Seehof \"Riesling Feinherb\" Rheinhessen, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eBeginning with vintage 2020, we have partnered with the artist @ravingcave, selecting two pieces from his “q series.” While both abstractions feature cool, blue-green shades, the more angular “Trocken” label references the sharper, more prominent angularity of great dry Riesling, while the elegant curves of the “Feinherb” label suggest the supreme finesse of a Riesling with just a bit of residual sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFlorian Fauth, who has continued over the last decade to make wines of clarity and balance, has assumed an surprisingly radical stance. Florian’s good-natured quality, his ease, his sense of proportion and his firm grip on what’s really important: you can see this, you can taste this, in the wines. It’s not that the wines don’t have ambition – far from it. Rather, it just feels like the wines are content in being really good, or in being great, or in being whatever it is they are… without having to shout about it. For the wines of the Rheinhessen, the key is limestone. This is what gives the wines their glycerin-induced sexiness. This is also what gives them the flair of acidity, a presence strong enough to counter the lavish extract and to keep the wines from feeling gooey or too heavy. It’s a delicate balance, to be honest, but when you nail it… well, it’s impressive. At this moment I don’t know of an estate that makes a more profound “basic” estate wine than Florian at Seehof. The wines, both the dry and off-dry, are crystalline and pure with buoyant fruit and plenty of energy. For the money, you just can’t find anything better.\u003c\/p\u003e","brand":"Seehof","offers":[{"title":"Default Title","offer_id":48817182146816,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/A183D453-91BC-4055-856F-2A8F5C34C1B5_1_102_a.jpg?v=1781044060"},{"product_id":"teutonic-jazz-odyssey-willamette-valley-oregon-2025","title":"Teutonic \"Jazz Odyssey\" Willamette Valley, Oregon 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM TEUTONIC WINE CO.:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA delightful blend of Rielsling, Pinot Gris and Gewurztraminer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eToday, we make between four and six thousand cases a year. The varieties include Riesling (of course), Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Gewürztraminer and recently we added Viognier and Grüner Veltliner to the line up. Barnaby also likes to create blends and experiment with fermenting in amphorae, whole cluster versus de-stemmed fermentation, extended skin contact and adding flor yeast from one barrel to another. While we still make wine from the vineyard in Alsea, we also source fruit from other vineyards around the Willamette Valley. It’s important to us that we only work with vineyards that are dry-farmed (no irrigation) and ideally have older vines (20 years or older), are planted in a higher elevation making them cooler than other sites, allowing the fruit to hang longer on the vines without over-ripening with the sugar levels, but allowing them to develop physiologically for more complex flavors. In the winery, we only use wild yeast we source from each vineyard site, creating a pied de cuve (a traditional French technique for making a yeast starter) and use only the yeast from the vineyards to ferment the wines. Our fermentation vessels include neutral oak barrels, clay amphorae and traditional fermentation bins for the reds (primary fermentation only) and then they go into barrel. We made this easy to remember by adding on our back label “Old \u0026amp; Cold, High \u0026amp; Dry, Wood \u0026amp; Wild.”\u003c\/p\u003e","brand":"Teutonic","offers":[{"title":"Default Title","offer_id":48861058367744,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/1CD9BB7F-6852-420F-9F66-A8FB3F089202_1_102_a.jpg?v=1782230030"},{"product_id":"teutonic-pear-blossom-vineyard-riesling-willamette-valley-oregon-2025","title":"Teutonic \"Pear Blossom Vineyard\" Riesling, Willamette Valley, Oregon 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM TEUTONIC WINE CO.:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eDrinking this is like looking at an Albrecht Durer drawing. Powerful composition. Delicate, intricate crosshatching that still shows the maker's hand. I highly reccomend buying a few extra to lay down for at least 2 years. If you can resist drinking now that is.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eToday, we make between four and six thousand cases a year. The varieties include Riesling (of course), Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Gewürztraminer and recently we added Viognier and Grüner Veltliner to the line up. Barnaby also likes to create blends and experiment with fermenting in amphorae, whole cluster versus de-stemmed fermentation, extended skin contact and adding flor yeast from one barrel to another. While we still make wine from the vineyard in Alsea, we also source fruit from other vineyards around the Willamette Valley. It’s important to us that we only work with vineyards that are dry-farmed (no irrigation) and ideally have older vines (20 years or older), are planted in a higher elevation making them cooler than other sites, allowing the fruit to hang longer on the vines without over-ripening with the sugar levels, but allowing them to develop physiologically for more complex flavors. In the winery, we only use wild yeast we source from each vineyard site, creating a pied de cuve (a traditional French technique for making a yeast starter) and use only the yeast from the vineyards to ferment the wines. Our fermentation vessels include neutral oak barrels, clay amphorae and traditional fermentation bins for the reds (primary fermentation only) and then they go into barrel. We made this easy to remember by adding on our back label “Old \u0026amp; Cold, High \u0026amp; Dry, Wood \u0026amp; Wild.”\u003c\/p\u003e","brand":"Teutonic","offers":[{"title":"Default Title","offer_id":48861058433280,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/4B975541-5987-4161-98B3-D69732423586_1_201_a.jpg?v=1782230050"},{"product_id":"keller-rr-riesling-rheinhessen-germany-2024","title":"Keller \"RR\" Riesling, Rheinhessen, Germany 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eKeller’s “RR” is one of those insider’s bottles. Normally, the wine is sourced from a rare red-soil parcel within the Kirchspiel. This cask rarely ferments totally dry and the Kellers have always enjoyed the natural balance of the wine. It’s what we’d call a “feinherb” – the wine is just a bit off-dry. Normally, you’ll see the bottle labeled as “Kirchspiel RR,” the “RR” denoting “Riesling” from the “Red” soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eKlaus Peter and Julia Keller have achieved a level of fame comparable only to Egon Müller in the Saar. In less than a decade, Keller has become one of the country’s greatest addresses. What makes this even more intriguing is that Keller is located in the Rheinhessen, one of the most maligned German winemaking regions. What’s more, they are located in what is usually considered the worst part of the Rheinhessen, the “Hügelland” – a double whammy if ever there was one. Yet Keller has inspired an entire generation of young winemakers and single-handedly given birth to a Renaissance in the Rheinhessen. Storied vineyards that were all but forsaken – Kirchspiel, Hubacker, Morstein and Abtserde to name a few – are now seen as holy ground for Riesling and command some of the highest prices for dry wines in Germany. Keller’s grand cru Rieslings are larger-than-life wines of incredible density and power; they are thoroughbreds. Yet what no one does better than Keller is to shape this considerable intensity into a form that is elegant, finessed — beautiful. Yes, a Keller GG is incredibly concentrated, lavish with detailed fruit, yet the minerality, the clarity, the form is what makes these wines unforgettable. After sparking a revolution in his home region, Keller has in the last few years also made a small foray into the (once) more famous northern Rheinhessen, specifically a slope of vines called the “Roter Hang” (the “red slope,” so named because of the red soils). This is perhaps the more famous “big brother” to the Hügelland, yet there has been a wanting for wines of finesse and balance from this region. Now Pettenthal and Hipping, legendary sites of true renown, are receiving the Keller treatment and yielding superb wines in dry and off-dry form. This is perhaps a good moment to point out that the dry GGs aren’t the only specialty at this estate, and some of the greatest Scheurebes, Rieslaners, Sylvaners, Auslesen, BA and TBAs to ever come out of the Rheinhessen are currently being produced at this address. (Klaus Peter’s mother is from the Mosel, and there is a deep fondness for this style of wine at Keller.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Keller","offers":[{"title":"Default Title","offer_id":49088033751296,"sku":null,"price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D4007230-4040-45F0-B4FE-213F1C06FF03_1_102_a.jpg?v=1788190474"},{"product_id":"keller-von-der-fels-riesling-rheinhessen-germany-2025","title":"Keller \"Von der Fels\" Riesling, Rheinhessen, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Von der Fels” is the young-vine fruit from the Grand Cru vineyards and, year after year, is simply one of the great values of not only German wine, but of white wine at large. A Riesling of pronounced limestone character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eKlaus Peter and Julia Keller have achieved a level of fame comparable only to Egon Müller in the Saar. In less than a decade, Keller has become one of the country’s greatest addresses. What makes this even more intriguing is that Keller is located in the Rheinhessen, one of the most maligned German winemaking regions. What’s more, they are located in what is usually considered the worst part of the Rheinhessen, the “Hügelland” – a double whammy if ever there was one. Yet Keller has inspired an entire generation of young winemakers and single-handedly given birth to a Renaissance in the Rheinhessen. Storied vineyards that were all but forsaken – Kirchspiel, Hubacker, Morstein and Abtserde to name a few – are now seen as holy ground for Riesling and command some of the highest prices for dry wines in Germany. Keller’s grand cru Rieslings are larger-than-life wines of incredible density and power; they are thoroughbreds. Yet what no one does better than Keller is to shape this considerable intensity into a form that is elegant, finessed — beautiful. Yes, a Keller GG is incredibly concentrated, lavish with detailed fruit, yet the minerality, the clarity, the form is what makes these wines unforgettable. After sparking a revolution in his home region, Keller has in the last few years also made a small foray into the (once) more famous northern Rheinhessen, specifically a slope of vines called the “Roter Hang” (the “red slope,” so named because of the red soils). This is perhaps the more famous “big brother” to the Hügelland, yet there has been a wanting for wines of finesse and balance from this region. Now Pettenthal and Hipping, legendary sites of true renown, are receiving the Keller treatment and yielding superb wines in dry and off-dry form. This is perhaps a good moment to point out that the dry GGs aren’t the only specialty at this estate, and some of the greatest Scheurebes, Rieslaners, Sylvaners, Auslesen, BA and TBAs to ever come out of the Rheinhessen are currently being produced at this address. (Klaus Peter’s mother is from the Mosel, and there is a deep fondness for this style of wine at Keller.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Keller","offers":[{"title":"Default Title","offer_id":49088033980672,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/89DB9759-C5B3-4795-A188-D0E4A417CDAB_1_102_a.jpg?v=1788190453"},{"product_id":"weiser-kunstler-riesling-feinherb-mosel-germany-2025","title":"Weiser-Künstler \"Riesling Feinherb\" Mosel, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eYear in and year out, this is simply one of the great Estate wines available, normally deliacately off-dry or even just barely dry-tasting. This quixotic profile (is it dry or just off-dry?) makes it a veritable Swiss army knife for pairings. The grapes are normally sourced primarily from Trabacher Taubenhaus, supplemented by fruit from their other vineyards. They will never chaptalize, so this wine can range from around 9%-11% depending on vintage with usually between 10-20g of RS.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe husband-and-wife team of Konstantin Weiser and Alexandra Künstler are perhaps the ultimate winemaker’s winemakers. I have never come across any estate, famous or not, that has expressed anything but awe for what these two do, which is, in short, the following: They farm organically (certified) in a very wet and humid place, in the steepest slopes where there can be no mechanization, receiving meager yields because they farm some of the oldest vines in the Mosel, including 80-100+ year-old, ungrafted vines. In a world of compromises, compromises that are easy and lazy and speak to our weakest selves, but also those that are necessary and painful and speak to the awkwardness of the human condition, Alexandra and Konstantin seem to make no compromises.\u003c\/p\u003e\u003cp\u003eMany of their bottlings remind me less of wine, in fact, and more of some wildly delicate distillates (with ABVs of 10% or less), or of very complex spring waters, or of teas? There is fruit present, especially in the Kabinetts and sweeter Prädikat wines, but even here it is often phenolic – not green apple, but green apple skin, not peach, but peach pith. Their style is one of the most singular, most unique in the Mosel. These are wines of the earth in ways that are rarely presented so unadulterated.\u003c\/p\u003e","brand":"Weiser-Künstler","offers":[{"title":"Default Title","offer_id":49120840122624,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/1E2C203A-E8E1-4237-B169-33407E62E7E6_1_102_a.jpg?v=1788190692"},{"product_id":"peter-lauer-kupp-no-8-riesling-kabinett-magnum-mosel-germany-2025","title":"Peter Lauer \"Kupp No. 8\" Riesling Kabinett MAGNUM, Mosel, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLauer, in the end, makes the driest-tasting Kabinetts around, period. Among the lightest and most petite of Kupp Kabinetts in a long while – damn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Peter Lauer","offers":[{"title":"Default Title","offer_id":49205262844160,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/7D01D4D0-5EFD-4183-A72F-2909ECC39FF2_1_102_a.jpg?v=1788190410"},{"product_id":"singley-lyslo-kleine-pause-riesling-mosel-germany-2024","title":"Singley \u0026 Lyslo \"Kleine Pause\" Riesling, Mosel, Germany 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Kleine Pause” translates to a “short break” or “short rest,” presenting a nice reminder to stop and smell the flowers. Conveniently: The label in fact features flowers. In this case the annual edible herb Borage, also sometimes called starflower. Borage grows wild in the vineyard the wine comes from, the Zeller Kreuzlay. This is a dry Riesling from 30-year-old vines that was spontaneously fermented and then aged neutral barrels for around 18 months. The wine was bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMegan and Chad are working a small and curious collections of vineyards – just over one hectare total(!) – from Zell down to Bremm, including the Zeller Kreuzlay, St. Aldegunder Himmelreich, and Bremmer Calmont (famously the steepest vineyard in Europe). Before working with Stein, Chad worked with Rosa and Philip Lardot (Chad was, in fact, the officiant at their wedding, thus my knowledge of his tendency towards hugs and tears), and so it makes sense that the tiny parcels they are working are essentially either Lardot- or Stein-adjacent.\u003c\/p\u003e\u003cp\u003eThe style I would say also floats in this general register, somewhere between Lardot and Stein. As at Lardot, after fermentation the wines are aged in smaller, neutral barrels (pictured above) and allowed to go through malolactic. As such, they are most often dry, and have a savory, herbal quality that is, for me, the essence of the Mosel. These are Moselles.\u003c\/p\u003e","brand":"Singley \u0026 Lyslo","offers":[{"title":"Default Title","offer_id":49205263270144,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/036F5F06-6776-4744-80EE-FB9260B56088_1_102_a.jpg?v=1788190493"},{"product_id":"peter-lauer-barrel-x-riesling-magnum-mosel-germany-2025","title":"Peter Lauer \"Barrel X\" Riesling MAGNUM, Mosel, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e\"Barrel X” is winemaker Florian Lauer’s Platonic ideal of what a slightly off-dry (feinherb) Saar Riesling should be. If we were in Burgundy, this would be the equivalent of a “Bourgogne Blanc.” As an appellation-level wine, it is sourced from multiple vineyards in four different villages of the Saar: Ayl (Lauer’s home village), Saarburg, Wawern and Wiltingen. Florian says, “From Ayl and Wawern, the wine gains the fruit and power, from Saarburg the racy acidity, and from Wiltingen, the spice.”\u003c\/p\u003e\u003cp\u003eRegardless of what comes from where, this much is certain: dollar for dollar, I’m not sure there is a 750ml bottle that delivers as much joy and zing. This is the gateway drug to Lauer, to the Saar, to Riesling… be careful. Very addictive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.\u003c\/p\u003e","brand":"Peter Lauer","offers":[{"title":"Default Title","offer_id":49205263597824,"sku":null,"price":83.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/77C93976-D14A-471E-B7AA-64F549309489_1_102_a.jpg?v=1788190379"},{"product_id":"emrich-schonleber-mineral-riesling-trocken-nahe-germany-2025","title":"Emrich-Schönleber \"Mineral\" Riesling Trocken, Nahe, Germany 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Mineral” is sorta a legend – or maybe it’s just that it should be? Or it will be? This is a “young-vine” selection from the Grand Cru sites – in this way it is very similar to Keller’s “von der Fels”. The point of this wine is to be a razor-blade \/ hammer of a wine – a slate rock guillotine. And this it is. For purists, mineral-heads and acid-freaks, few wines overdeliver like this wine overdelivers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIf we consider the holy trilogy of the Nahe (Dönnhoff, Emrich-Schönleber and Schäfer-Fröhlich), Emrich-Schönleber for me rests somewhere in the center. They are neither as baroque and lavish as Dönnhoff, nor as fiercely angular as Schäfer-Fröhlich. There is a balance, a center to the best of their wines that is about as perfect and meditative as Riesling ever gets: texture and glycerin matched to a chiseled, yet glossy and ultra-fine architecture. Wines that showcase fruit of clarity and purity, yet balance this with an equally forceful presentation of soil and mineral.\u003c\/p\u003e\u003cp\u003eWith Emrich-Schönleber, we are not in the limestone Rheinhessen. The upper part of the Nahe, where the three grand vineyards of Emrich-Schönleber are, is a world of slate, both blue-gray and red. The Halenberg and tiny Auf der Ley is largely the former, with blue-gray slate that shapes a wine of rigor, density and power. This is perhaps the more mineral, more ageworthy of the two Grand Crus. The Frühlingsplätzchen has veins of red slate and always seems more expansive, diffuse, lighter and finessed. It is a wine with a stunning florality and vivid aromatics; it is more expressive in youth. And while the three Grand Cru GGs are simply among the greatest dry Rieslings made in Germany, period, the focused portfolio of Emrich-Schönleber is worth exploration.\u003c\/p\u003e","brand":"Emrich-Schönleber","offers":[{"title":"Default Title","offer_id":49661599842560,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/AC6896C7-86C7-4605-8B57-A528F17C204E_1_102_a.jpg?v=1788366432"},{"product_id":"teutonic-candied-mushroom-riesling-willamette-valley-oregon-2025","title":"Teutonic \"Candied Mushroom\" Riesling, Willamette Valley, Oregon 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM TEUTONIC WINE CO.:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMuch like any cult favorite, this wine lives in unlimited spaces of imagination. Not easily classified or described. The Riesling used to make this wine comes from one of our oldest and dearest vineyard collaborators, Crow Valley. These little guys see extended contact with both the skins and a little botrytis, also known as noble rot. The resulting wine is an incredible balance of all of the basic food tastes: Sweet, salty, sour and umami. One of the most fun wines to pair with other umami rich foods and get ready for greatness...\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eToday, we make between four and six thousand cases a year. The varieties include Riesling (of course), Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Gewürztraminer and recently we added Viognier and Grüner Veltliner to the line up. Barnaby also likes to create blends and experiment with fermenting in amphorae, whole cluster versus de-stemmed fermentation, extended skin contact and adding flor yeast from one barrel to another. While we still make wine from the vineyard in Alsea, we also source fruit from other vineyards around the Willamette Valley. It’s important to us that we only work with vineyards that are dry-farmed (no irrigation) and ideally have older vines (20 years or older), are planted in a higher elevation making them cooler than other sites, allowing the fruit to hang longer on the vines without over-ripening with the sugar levels, but allowing them to develop physiologically for more complex flavors. In the winery, we only use wild yeast we source from each vineyard site, creating a pied de cuve (a traditional French technique for making a yeast starter) and use only the yeast from the vineyards to ferment the wines. Our fermentation vessels include neutral oak barrels, clay amphorae and traditional fermentation bins for the reds (primary fermentation only) and then they go into barrel. We made this easy to remember by adding on our back label “Old \u0026amp; Cold, High \u0026amp; Dry, Wood \u0026amp; Wild.”\u003c\/p\u003e","brand":"Teutonic","offers":[{"title":"Default Title","offer_id":49718250307840,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_2231.jpg?v=1789510731"}],"url":"https:\/\/patronsaintwine.com\/collections\/riesling.oembed?page=2","provider":"Patron Saint","version":"1.0","type":"link"}