Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.

  • A beautifully clean biodynamic Riesling that will shock most enthusiasts and wine experts alike. Charming honied peaches on the nose, yet a superbly elegant and dry palate of great intensity and length. Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir. Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist. Pair it with Iberico pork chops grilled on the bone, finished in thyme infused butter. Sensational.
  • The Boesch domaine is located within the Vallèe Noble, in the “Ballons des Vosges” natural park. A magical place, surrounded by splendid vineyards at the foot of the two highest mountains of the Vosges range. The Boesch family has lived there and worked the land since 1640. 25 year old biodynamic vines planted in a limestone and sandstone-clay soil on an east facing hillside give this delicious wine. This wine is the subject of evident care: ploughing, natural treatments, and the vines are fertilized with compost produced on the estate. The harvest, the highlight of the year, is carried out exclusively by hand, and fermentation takes place with indigenous yeasts in oak casks.  The nose is characterized by rhubarb, apricot, anise and gingerbread. On the palate it is very clean. Definitely a great Riesling.
  • This wine is imported directly and only for Pinto Wines Riesling on Schist makes its terroir apparent with a livewire acidity and snap, rocky, chalky and mineral. Low yielding parcels. Long and driving, a little structure from 2022. The Durrmann family are making wine from their old family house in the middle of Andlau, a beautiful village nestled on the first slopes of the Vosges mountains south-west of Strasbourg. With a surface of only 1,5 hectare at the beginning in 1979, the domaine gradually reached a total surface of seven hectares after André decided to move back to farming and pieced it together from abandoned vineyard sites that were hard to work and no longer commercially viable, coming from his grandfather who made shoes to supplement the farm income. This lack of an established and family-based wine making tradition initially presented a weakness because the whole business had to be built, but it is also a strength because the company wasn’t limited to traditional customs, and therefore has always been oriented toward innovation. The vineyards are now scattered on about 30 spots around the village. They added parcels progressively when opportunities showed up and looked also for different soil qualities so that the cuvées express several terroirs. The Durrmans think that the quality of the wine is created by the work in the vineyard, that’s why their objective is its preservation. The wines are being disturbed as little as possible. They do not add any oenological product to change the natural taste of the wines. The production is partly vinified in inox tank and partly in old wooden casks. Son Yann has worked in the domaine since he was a child and officially took over the running of the business a year ago. André was among the first wave of organic winemakers in Alsace converting in 1998, Yann has then taken this a step further applying a more natural approach in the cellar. Selected cuvées are produced without sulfur addition since 2007. The Durrmanns are true eco warriors only having electric cars and using solar energy for hot water and heating. Pair it with Pork, Seafood, Curries, Spicy dishes
  • Since taking over the family estate in 1985, Johannes Leitz has made it his life’s work to return the vineyards of the Rudesheimer Berg to their former glory as one of the finest in Germany. 35 years later and Leitz wines are now recognised among Germany’s best. Using a newly-patented cool vacuum distillation process, Johannes has created the world’s best tasting zero alcohol wines. At first the very idea of Alcohol Free wine seemed a taboo. But over the years, with the winemaking skills improving and more and more better Non-Alcoholic wines being produced, slowly everyone is getting used to it. This is not sparkling grape juice. This is wine where the alcohol has been removed through a technical process. So, maybe you’re going for a dry January, or you’re expecting, or on medication. Here is a very nice option for that special dinner.
  • The historic Fritz Haag wine estate is located in the heart of the central Mosel River Valley. The earliest documentation of the estate dates back to 1605. At that time, the village in which it is situated was known as “Dusemond.” In 1925, this village was renamed “Brauneberg” (“brown mountain,” a reference to the color of the slate soil in this area of the Mosel) in an endeavor to further promote the reputation of its world-renowned vineyards “Brauneberger Juffer” and “Brauneberger Juffer Sonnenuhr.” Like all the top Mosel producers, Fritz Haag produces a range of wines including some very rich, late harvest dessert wines. These wines put the region on the map for luxury wine in the 17 and 1800s, making some Mosel Riesling more pricey and coveted than first growth Bordeaux. But in truth the wines that the locals drank, especially in the summer, were generally off dry to completely bone dry. Fritz Haag's vineyards sit along the slopes of the Brauneberger hill and the vineyards of Juffer and Juffer Sonnenuhr. Brauneberger faces almost entirely south which makes it a bit easier to get fully ripe Riesling in the classically cold, wet Mosel. That has changed a bit recently of course, but this is still a prized site for wines that perfectly balance finesse and power, complexity and airy drinkability. This specific wine is a VDP GG or Grosse Lage which is equivalent to a Grand Cru.
  • With admirable precision and innovative ideas, the family-run winery Pauly, now in its 3rd generation, succeeds in producing stylish wines with an outstanding character of their own. The winery is not only known for its famous steep slope on the Niederberg-Helden on the Mosel River, but also for the unique slate minerality that gives the wines an elegant, fresh style. The alcohol-free Riesling from Kolonne Null is perfect for all wine enthusiasts who like as little residual sweetness in their wine as possible. Best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompaniment to stir-fried vegetables with fish, omelette with salmon and fennel or vegetable salad with beetroot.  
  • Johannes Leitz continues to innovate! In doing so, he recently partnered with a company to produce two alcohol-free rieslings. Germans have been producing non-alcoholic wines for over 70 years and that history has led to inventions to improve quality. Leitz’s hometown of Rüdesheim is the historic birthplace of the famous distillery Asbach Uralt. After the war, a fellow vigneron named Carl Jung began a distillery. Ultimately, Jung could not compete with the local brandy, but he developed a vacuum distillation system which enabled him to lower the temperature at which alcohol could boil off (because the boiling point decreases as atmospheric pressure decreases). Innovations in vacuum distillation have improved in recent years, and Leitz found a producer in Rheinhessen who recently patented a new, completely closed system that allows wine alcohol to boil at 28°C, preserving “wine-like” aromas and characteristics. As we all know, like fat, alcohol is a transporter of flavor, and without it, there needs to be something else to carry those flavors. 35 grams/L does the work for this riesling, though the sugar is nearly eaten up. Pairs well with gratinated crostini, cauliflower and goat’s cheese & butter, as well as with an Asian chicken casserole.
  • The Loimer estate is located around Langenlois in the sunny Kamptal region of Lower Austria, to the northwest of Vienna. Unlike many Austrian producers who go for a rich, sweet Alsace style, Fred Loimer obtains full ripeness in the vineyard yet ferments to dryness. The resulting wines (like the Loimer Riesling) display his trademark definition, zest and balance on the palate. Fred Loimer realised very early on that his future lay in wine, after his father converted the family farm into a winery. He attended Austria’s renowned Klosterneuburg University and later gained important experience at wineries in Nahe, Germany and in Napa Valley, California. On his return to Langenlois, Fred introduced new methods in the vineyards and winery, with the aim of continually improving the quality of the wine. In 1997, Fred took over the winery from his father and, in 1998, purchased and renovated a historical vaulted brick cellar (a former cellar of the Haindorf Castle) amidst the vines between Langenlois and Zöbing. The wines have been vinified and stored here since 1999. The 60 hectares of vineyards are divided into 100 parcels, planted on seven different soil types (ranging from loess, gravel, clay, sand and slate to Gföhler gneiss, a coarse-grained, metamorphic rock containing quartz, felspar and mica), which bring great complexity to the wines. There is no need to say that the high quality of their soils is crucial for the Loimer Riesling and its minerality. Situated at an altitude of 200-420m above sea level, the south facing vineyards benefit from warm days and cool nights, which encourage the development of the aromatic components in the grapes. The high summer temperatures are mitigated by the River Danube and the Waldviertel (forested area), while the well drained soils mean the vines can form deeply penetrating root systems, thus overcoming even long periods of drought without damage. Since 2006, the vineyard and cellar work has been conducted according to biodynamic principles.
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    The exciting Muhr-Van der Niepoort project began in 2002 as a collaboration between Austrian PR guru Dorli Muhr and celebrated Portuguese winemaker Dirk Niepoort. Although the name is taken from the village of Prellenkirschen, all of the grapes for the white are sourced from the Spitzerberg, or a continuation of it. A blend of 90% Gruner Veltliner (35 year old vines) and 10% Riesling (planted in 1950), the grapes see some skin contact in the fermentation, imbuing the final wine with tension and extract, a mouth-watering savoury salinity and clearly-delineated spicy flavours of white pepper, fennel and cumin. Deep and a touch wild on the palate but with enormous personality and interest, its deep savoury style will appeal to lovers of edgy yet serious food-friendly whites.
  • Max Ferdinand Richter winery produces this classic off-dry Mosel Riesling from the Mulheimer Sonnenlay vineyard. The bottle features a beautiful Art Deco label depicting the Zeppelin airships upon which this Riesling was served in the 1920's and 30's. "The Mülheimer Sonnenlay is the largest single Richter vineyard and the source of the world-renowned “Zeppelin” Riesling. The vineyard sits on the west-southwestern side of a slate stone hill south of Mülheim, a dry riverbed formed during the last ice age 250,000 years ago. The name of the vineyard– Sonne (sunshine) and lay (slate stone) –perfectly describes the characteristics of the site. This often extremely steep vineyard has a loose slate stone soil structure that is enriched by pebbles, loam and sand deposited by the ancient river. This kind of soil creates wines that combine typical slate stone mineral character with animated and elegant fruitiness." When possible, they utilize natural yeasts and eschew chemical fining agents. Max Ferdinand Richter’s 48 steep acres are spread out in the Middle Mosel Valley between Erden and Brauneberg. Plantings consist of 95% Riesling and 5% Pinot Blanc grapes. The average age of Richter vines is 40 years. "Wines from the Mülheimer Sonnenlay were served on the luxurious Zeppelin airships -including the Hindenburg - in the 1920s and 30s. Local growers, proud of this distinction, commissioned Bauhaus artist Hans Schlösser to design a label for the wine incorporating the iconic Zeppelin airship. The label is still featured today."
  • Immich-Batterieberg is one of the oldest wineries in the Mosel; originally founded by a Carolingian monastery, it can be traced back to the year 911. In 1495, the Immich family purchased the property, producing traditional dry and off-dry wines under their name for almost 500 years. The historical estate was then acquired in 2009 by Gernot Kollmann, one of Germany's finest up and comers. He is no stranger to the Mosel, having worked on many prestigious wineries in the region – Dr. Loosen, Weingut Van Volxem and Knebel. Since taking over, he has chosen to retain the long-standing tradition of the winery. The wines are once again produced in a dry or off-dry style, with sugar levels depending on each site, each vintage.80-percent of the vines are un-grafted and over 60 years old, and everything is worked organically. Intervention during vinification is also forbidden. A crisp, crunchy, keenly balanced, TOTALLY DRY  trocken style Riesling.
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    The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and energy by not stopping the draught horse. Every Stump Jump white of late seems to take the drinker on an interesting journey and this one is no exception. A wonderful fresh vibrant appearance with an equally appealing aroma. Notes of florals, cut grass and limes are obvious but as the wine opens up, more complex secondary notes appear such as green melon rind, passionfruit, lavender, wheat germ, and almond kernel characters. The palate is dry with a moderate level of intensity and ripe fruit characters dominated with Riesling florals and limes; the grassy sweetness and elevated acidity of the Sauvignon Blanc while the Roussanne and Marsanne add an earthy, dry stone fruit element, green almond kernels and a lovely viscous character giving textural richness to the finish. The wine has excellent balance and length of flavour which we see as being an essential element in a great value drink. The Stump Jump is at its best drinking while young, and will continue to develop in the bottle over the next three to five years. It is perfect drinking on a warm summer’s day, and a perfect match for a wide variety of light dishes.
  • Waltraud is made with the best harvests of Riesling, which is one of the most highly prized aromatic varieties - and rightly so given that it is capable of producing such an elegantly sublime and magnificently fruity wine as this. Waltraud Maczassek, of German nationality, put down roots in the Penedès region when she married Miguel A. Torres. That's why he decided to make a wine in her honour, using German varieties but planted in the Upper Penedes. The wine has a luminous gold color. On the nose reminiscent of orange blossom, jasmine, quince and pineapple. Elegant, firm-bodied and silky, with echoes of spice bread on the finish. Pairs beautifully with oysters and shellfish. Sublime in combination with fish, rice dishes, pasta with mariniere sauce, duck in sweet sauce.
  • Vegan Gewurztraminer/ Riesling blend. Rose petal aromas with a hint of spice and fresh citrus. The palate is sweet, with rosewater Traminer characters complemented by the Riesling adding a citrus freshness. Try with spicy pork buns or if you're adventurous, venison salad with Thai herbs or spicy food in general. Did I mention this wine is Vegan?

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