From three different clonal selections along with massal selections of spätburgunder planted to loam over limestone. Partially destemmed depending on vintage. All clones are vinified separately at harvest and an attentive sorting is done in the vineyards.
M ller-Thurgau was created in Switzerland in the 19th century as a hardy, early-ripening grape for table wines. It is now the most widely grown grape in Germany. Borell-Diehl makes it in the classic style: fresh, crisp, limey, and ridiculously easy to
"Attractively fresh and vibrant aromas of limes and green nectarines lead to a palate that has a succulent, fleshy feel with smooth, lees-derived texture at the finish. Nicely polished.'' 91 Points, James Suckling
This dry red from Germany’s Pfalz region is a blend of equal parts Portugieser, Dornfelder and St. Laurent. Stefan Meyer is a 3rd generation winemaker who farms his 16 hectares organically. The wine is hand-harvested and fermented in large oak foudres. A
The region is Saar, the village is Ayl, the vineyard Kupp, and the producer Helmut Plunien, all part of the revival of this cool, historic winemaking area. The acidity in this classic, pure expression of Riesling is razor-sharp, cutting through the subtly