Lotte Pfeffer and Hans Müller took over Weingut Brüder Dr. Becker from Lotte’s father in 1984. By then, organic agriculture had been practiced since the mid-1970’s on the eleven hectares of land, mainly at the base of the slopes of the Rhine. They face mostly south and southeast, maximizing the summer sun as it crosses the Rhine. This is a really easy wine to enjoy, fresh with a lightly floral bouquet. On the palate there's zesty acidity, nicely integrated with white fruit, lemon, apricots.
Layers upon layers of deliciousness, this amazingly balanced, complex desert wine would accompany lighter deserts like fruits tarts and unadorned cheesecake, but it would be a shame to distract from it's unfolding beauty. We only got a few bottles, and it is unlikely you will ever come across a TBA dessert wine with 10 years of age for anywhere near this price. If you like sweet wines at all, don't wait on this one.
Owned by the Petri family, who's been making wine in the Pfalz since 1655, this unusually ripe German Pinot Noir is a joy to drink. It has a fruit-forward character with a hint of cinnamon and clove on the expressive nose, followed by cherry, raspberry and blackberry on the palate with a hint of mushroom and earth. A great Pinot for a great price, we love this one.
Fully dry and full of mineral and citrus, this is a great value. Weingut Petri is unusual in Germany as they don't use any chemical pesticides or herbicides, even in the lower-priced offerings. This wine opens up with aromas of flint, petrol and lime, followed by apple, pear and peach along with citrus on the palate. With a dry, refreshing finish, this is a great wine to pair with all sorts of lighter foods, or to drink all by itself before dinner.
Jochen Dreissigacker, a rising star in the Rheinhessen region, comes from a family who have made wines at their estate vineyards near Bechtheim for over one hundred years. Spontaneous fermentation in stainless steel. Light color with green reflexes, fruity nose, rich, aromas of ripe fruits. Elegant in the mouth, well-balanced, long aftertaste. 6 g/l residual sugar.
A lovely whiff of pine forest greets you on the nose, followed by rich peach and apricot flavors underscored by candied ginger. Thick and luscious, yet somehow held in delicate balance by the underpinning of acidity, this would be our nectar if we were gods!
Winemaking Details: 160 grams residual sugar
The Knebel family has been farming this land since 1642, but only since WWII have they been bottling under their name. The soils consist of a conglomeration of hard (often red) sandstone and gray and blue slate. This trocken comes from various sloping vineyards surrounding the village of Winningen, considered to be the best area in the lower Mosel. It starts off with intense aromas of petrol, green apple and wet stones, followed by apple, pear and a hint of bay leaf on the palate. It finishes dry, with plenty of mouthwatering acidity.
Zilliken is one of Germany's best producers, and they have been making wine in Mosel Saar Ruwer since 1742! This one begins with a nice whiff of slate and wet stone on the nose, followed by rich fruit on the palate. Oranges and lemon flavors are carefully balanced by good acidity. A classic, off-dry riesling that is easy to like, and even easier to drink (you might want to buy 2...) Winemaking Details: Stainless Steel Tank Fermentation
A lovely Riesling made by Von Buhl, one of the most respected wineries in Germany for over 200 years. The "medium dry" on the label is a misleading translation, as this wine is essentially dry. It's also delicious! Suggestions of sweet corn, petrol, and citrus zest on the nose are followed by a subtly oily-textured, expansive, yet refreshingly bright palate that will have you smacking your lips.
First described to me as a 'big bottle of German happiness' by our wine rep, oxymorons aside, he was right!. To any body that thinks natural wines are too austere and take themselves too seriously you should try this. Organically farmed, cold natural yeast fermentation and as off dry as you like. Chill this and glug it down in mid summer. It's fantastic! Winemaking Details: Spontaneous Yeast Fermentation