The wine offers a pretty bouquet of white peach and pear with hints of chalk. Flavors of quince and apricots are framed by zesty acidity and minerality on the finish.
Established in 1845, Wagner-Stempel is located in Siefersheim, in the Rheinhessen region of Germany. The estate is owned by ninth generation winemaker Daniel Wagner and his wife Catherine. They are assisted by estate manager Oliver Muller.
The 14 acre Heekretz Vineyard is planted on red clay, gravel and limestone and the seven acre Hollberg Vineyard is planted on porphyry, an igneous rock consisting of large-grained crystals of feldspar and quartz. The certified organic grapes are 95% harvested by hand, gently crushed, and the musts are naturally settled. The estate wines are fermented in stainless steel with cultured yeasts and the Grand Cru wines are fermented with natural yeasts and aged for 2-7 years in neutral oak barrels. Most of the wines are aged sur lie until February.