This vibrantly energetic dry Mosel Riesling from Weingut Günther Steinmetz captures the heart of the steep, slate-rich Wintricher Geierslay site. Boasting stone fruit ripeness, grilled grapefruit, wildflowers, and a refreshing saline-tinged finish, it expertly balances concentration, brilliance, and minerality—earning high praise even before full expression reveals itself. With natural viticulture and hand-harvested fruit, it’s a sophisticated example of terroir-driven German Riesling.
Product Details
Wine Type: White Wine (Dry Riesling) Designation: Trocken (Dry) Region: Mosel‑Saar‑Ruwer, Wintricher Geierslay vineyard, Germany ABV: ~10.5% (Mosel trocken style; actual varies ~10.5–12%) Bottle Size: 750 ml
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Nose: Appealing stone fruit aromas—peach, lemon‑blossom—with flinty, grilled grapefruit undercurrents. Wildflowers add depth and charm.
Palate: Medium-bodied and laser-focused, the palate delivers juicy citrus framed by spine-tingling acidity, saline minerality, and a vivid hot‑cold interplay.
Finish: Long, smooth, vibrant—with lingering citrus herbal notes and a crunchy mineral resonance that unfolds over time.
Meet the Winemakers
Günther Steinmetz’s estate, now overseen by Sammie and Stefan Steinmetz, spans 13 ha across the Middle Mosel, including the prized Geierslay site. They practice natural viticulture—no herbicides, fertilizers, or additives—and harvest by hand from steep, slate-rich slopes. Their cellar avoids yeast and fining agents, allowing spontaneous fermentation in wood and steel for pure terroir expression.
FAQs
What makes this Riesling so special?
It’s grown on steep, slate-rich slopes in Geierslay and farmed naturally—hand picked, fermented by native yeast, and unfined. The result is a pure, terroir-driven Riesling with striking minerality and energy.
Is it bone dry?
Yes. Finished trocken (dry), though Steinmetz accepts up to ~15 g/L RS to preserve flavor depth—unfined and balanced.
When should I drink it?
Lovely now for its vibrant fruit and freshness, but offers great ageability—drink from 2024–2035+ as minerality and complexity develop.
What foods pair best?
Bright salads, shellfish, grilled fish, lightly spiced Asian cuisine—perfect with its citrus‑minerality and refreshing acidity.
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