Wonderfully intense and lifted aromatics of smoke, citrus peel, and small red fruits leads to a very tightly wound palate. In short, the palate starts baroque and finishes gothic. Highly complex and intense, age will of course refine this remarkable wine. Note that no Goldkap was produced from this vineyard in 2008 so this wine contains all of the parcels of the finest wine that are typically bottled separately. Alc: 7.5 % by vol. “The sense of clarity in the Joh. Jos. Prüm 2008 Wehlener Sonnenuhr Riesling Auslese extends also to an aromatic display unclouded by the sort of fermentative notes found in the corresponding Spätlese and Kabinett when I tasted those. Honeysuckle, heliotrope, distilled herbal essences, apple and quince practically explode from the glass, and lush marzipan, vanilla cream, quince preserves, and apple jelly as well as liquid floral essences inform a nevertheless refreshing palate. Savory saline as well as stony and somehow crystalline expressions of things mineral add counterpoint and complexity, and this finishes with extraordinary, saliva-inducing persistence. “The sort of further selection of botrytis grapes that we did this year in Graach,” remarks Manfred Prüm, “would not have succeeded in Wehlen” where no further Auslese was essayed, and I would not be surprised if the inclusion in this wine of parcels whose fruit might more often have been destined for auction is part of what renders it so impressive. 95/100 points. David Schildknecht, Robert Parker’s Wine Advocate # 187, Feb 2010.

Wonderfully intense and lifted aromatics of smoke, citrus peel, and small red fruits leads to a very tightly wound palate. In short, the palate starts baroque and finishes gothic. Highly complex and intense, age will of course refine this remarkable wine. Note that no Goldkap was produced from this vineyard in 2008 so this wine contains all of the parcels of the finest wine that are typically bottled separately. Alc: 7.5 % by vol. “The sense of clarity in the Joh. Jos. Prüm 2008 Wehlener Sonnenuhr Riesling Auslese extends also to an aromatic display unclouded by the sort of fermentative notes found in the corresponding Spätlese and Kabinett when I tasted those. Honeysuckle, heliotrope, distilled herbal essences, apple and quince practically explode from the glass, and lush marzipan, vanilla cream, quince preserves, and apple jelly as well as liquid floral essences inform a nevertheless refreshing palate. Savory saline as well as stony and somehow crystalline expressions of things mineral add counterpoint and complexity, and this finishes with extraordinary, saliva-inducing persistence. “The sort of further selection of botrytis grapes that we did this year in Graach,” remarks Manfred Prüm, “would not have succeeded in Wehlen” where no further Auslese was essayed, and I would not be surprised if the inclusion in this wine of parcels whose fruit might more often have been destined for auction is part of what renders it so impressive. 95/100 points. David Schildknecht, Robert Parker’s Wine Advocate # 187, Feb 2010.

Wonderfully intense and lifted aromatics of smoke, citrus peel, and small red fruits leads to a very tightly wound palate. In short, the palate starts baroque and finishes gothic. Highly complex and intense wine. In a word; remarkable. 7.5% alc/vol.       

A Prüm 2009 Wehlener Sonnenuhr Riesling Auslese A.P. #12 offers an impressive combination of white raisin-studded apple jelly, mango, caramel, honey, and vanilla in a creamy textural context, with a remarkable, parallel, and somehow perfectly-integrated sense of fresh apple and pear juiciness that guarantees a finish of genuine refreshment, enhanced by near-weightless buoyancy. This is quite thrilling to savor even now, but deserves at least a dozen years’ cellaring and is likely to perform well three decades or more hence. 92 Points. David Schildknecht, Robert Parker’s Wine Advocate # 193   

Pure, precise and fresh-tasting, with an intense clarity to the apple, pear and tangerine flavors that feature notes of slate and vanilla. The crystalline finish is long, pure and precise, with hints of smoke and anise. Best from 2014 through 2040. 96 Points. Wine Spectator, April 2011

Floral and smoke aromas give way to peach, apple and lime flavors in this delicate, silky Riesling. All is well-integrated with the bright structure and lingers lazily on the long, mineral-tinged finish. Drink now through 2024. 92 points Wine Spectator

Delicate aromas of cherry, apple blossom and sweet herbs. Firm apricot pit flavor, with a nice balance of sweetness and acidity to frame the palate. The elegant finish features persistent slate minerality. An excellent kabinett. 90 Points, Stephen Tanzer’s International Wine Cellar, Jan/Feb 2009

An unexpected burst of spice on the bouquet, reminiscent of the wines from Urziger Wurtzgarten; rich and complex, but, other than that spicy note, somewhat closed at the moment. James Halliday

Floral, peach, lime and herb aromas and flavors really sing in this elegant, silky Riesling. Beautifully integrated with the bright structure, showing intensity and length in a seamless, effortless manner. Mouthwatering finish. Drink now through 2035. (04/09) 93 points Wine Spectator

Exotic bouquet of passion fruit and mango, lifted by a fine floral element. The luscious peach pit flavor and velvety texture are framed by a finely chiseled minerality. Dense but airy, this spatlese shows excellent character and length. One of the stars of the vintage. 94 Points, Stephen Tanzer’s International Wine Cellar, Jan/Feb 2009

An unexpected burst of spice on the bouquet, reminiscent of the wines from Urziger Wurtzgarten; rich and complex, but, other than that spicy note, somewhat closed at the moment. James Halliday

Floral, peach, lime and herb aromas and flavors really sing in this elegant, silky Riesling. Beautifully integrated with the bright structure, showing intensity and length in a seamless, effortless manner. Mouthwatering finish. Drink now through 2035. (04/09) 93 points Wine Spectator

Exotic bouquet of passion fruit and mango, lifted by a fine floral element. The luscious peach pit flavor and velvety texture are framed by a finely chiseled minerality. Dense but airy, this spatlese shows excellent character and length. One of the stars of the vintage. 94 Points, Stephen Tanzer’s International Wine Cellar, Jan/Feb 2009

From perhaps the greatest vineyard in the Mosel, this wine will need little introduction to lovers of Prüm wines. It is, in fact, the most famous of the Prüm vineyards and always exhibits a wickedly seductive, pulpy, stone fruit rich personality. It’s very early days for this wine, but there is lot of the trademark white peach and slate notes. The 2008 is an ultra pure, ultra refined version of this wine. Alc: 7.5 % by vol.

Fruit-driven aromas of white peach and apricot, lifted by a floral element and a hint of spicy botrytis. The rich, creamy, sweet tropical fruits and bracing minerality provide an excellent framework on the palate. An Auslese in its depth, concentration and complexity, this Spätlese remains bright and vibrant on its long, spicy finish. One of the stars of the vintage. 93 Points, Stephen Tanzer’s International Wine Cellar, Jan/Feb 2010

Pungent aromas of slate, violet and black currant are immediate and intense.  The flavors show pure lime, peach and mineral salt, matched to a creamy texture and a vibrant structure.  Fine length. 93/100 points, Wine Spectator.com

The Prüm 2008 Wehlener Sonnenuhr Spätlese – as with the corresponding Kabinett – is aromatically more marked by the residues of fermentation than are its immediate siblings. Hints of mango, quince, and musk added to the more predictable apple, vanilla, and liquid floral perfume and lend this an exotic touch, while its mineral side is dominated by striking salinity that enhances the savory stimulation of a long finish as well as offering a fascinating foil to the wine’s creaminess of texture and sheer ripeness. And while the nose needs to clear up here, the palate displays a remarkable sense of clarity to a wealth of flowers and spices. The wine seems to coat the palate while hovering above it, to seduce without touching. This should put on quite a show over the next 30 or more years.” Drink 2010-2040. 94/100 points. David Schildknecht, Robert Parker’s Wine Advocate # 187, Feb 2010.

From perhaps the greatest vineyard in the Mosel, this wine will need little introduction to lovers of Prüm wines. It is, in fact, the most famous of the Prüm vineyards and always exhibits a wickedly seductive, pulpy, stone fruit rich personality. The 2009 is a blinder, as always it is in fact an Auslese level in ripeness terms yet there is a wonderful balance between the richness and acid/mineral elements of the wine. 8% alc/vol.

An almost confectionary sense of sweetness and ripeness pervades the Prüm 2009 Wehlener Sonnenuhr Spätlese, making it something of an exception in a vintage collection generally noteworthy for the restraint of residual sugar. Apple candy, caramel, and vanilla mingle on a creamy palate, with hints of salt, stone, and apple pit happily offering some counterpoint in a long and otherwise soothing finish. This showed more grip as it opened, and perhaps time will lend more cut and complexity to a Spätlese that on the basis of track record is likely to thrive for another quarter century or more. Incidentally, this represents the first of three lots of “regular” Wehlener Sonnenuhr Spätlese, the last of which was still in tank in September. 91 Points. David Schildknecht, Robert Parker’s Wine Advocate #192.

A decadent style, with tropical fruit flavors of mango and guava that drip with plenty of butter and spice notes. A rich anise and glazed apricot strain runs through the aroma to the finish. Distinctive and powerful. Drink now through 2025. 94 Points. Wine Spectator, April 2011

Exotic bouquet of passion fruit and mango, lifted by fine floral nuances. The wine's luscious peach pit flavor and velvety texture are given shape and verve by a finely chiseled minerality. Dense yet airy, this Spätlese boasts great refinement and stunning length. One of the stars of the vintage. 93 Points. Stephen Tanzer’s International Wine Cellar.

The Zeltinger has unusually low residual sugar for a spätlese (56.6 grams per liter) in 2007, which means the fruit here is more understated and delicate. But the gorgeous minerality more than makes up for it. This a well-structured wine with the generous acidity that will make it an ideal match for poultry, pan-roasted halibut cheese or spicy Thai dishes. 

A more homogeneous site than the larger Wehlener Sonnenuhr. It lies lower than the latter, and benefits from its proximity to the river…The wines can be very elegant. Stephen Brook, in The Wines of Germany

Alc: 8.0 % by vol. A stunning Zeltinger with an intense, slatey, cap-gun nose and a lovely, dense, chewy palate packed with lime, flint and sap characters. The Zeltinger Sonnenuhr borders the northern border of the Wehlener Sonnenuhr vineyard. It is capable of producing equally remarkable wines as the Wehlener and 2008 seems to have been a superb vintage for this location. Great juice as the note below makes clear. Stephen Brook, in The Wines of Germany (Mitchell Beazley 2003) writes, “A more homogeneous site than the larger Wehlener Sonnenuhr. It lies lower then the latter, and benefits from its proximity to the river…The wines can be very elegant.

Honeysuckle, heliotrope, narcissus, and buddleia lend a hauntingly bittersweet, musky bouquet with apple, almond, vanilla, nut oils, and nips of zesty citrus peel and bitter fruit pit – along with persistent inner-mouth florality – informing a multi-faceted, buoyant palate. Like the corresponding Bernkasteler and other of this vintage’s best wines, this both sooths and refreshes, performing an enervating seduction whose finishing resonance will leave your tongue quivering. Bright acids and subtle impingement of CO2 are unmistakably part of the magic here, but the more the wine warms up, the more its creaminess of texture as well as its nutty depth and stony mineral underpinnings are evidenced. Expect three decades of fascination and sheer sensual self-indulgence from this beauty. Drink 2010 – 2040. 94/100 points. David Schildknecht, Robert Parker’s Wine Advocate # 187, Feb 2010.

The Zeltinger Sonnenuhr vineyard borders the northern boundary of the Wehlener Sonnenuhr vineyard. In fact it is simply a continuation of this latter site. It has a large percentage of ungrafted vines and Prüm’s parcel, in close proximity to the river, makes it an excellent site for botrytis development. It is capable of producing equally remarkable and powerful wines as the Wehlener. Stephen Brook, in The Wines of Germany writes, “A more homogeneous site than the larger Wehlener Sonnenuhr. It lies lower than the latter, and benefits from its proximity to the river…The wines can be very elegant.” 8% alc/vol.

Very ripe apple and pear; honeysuckle, gardenia, and heliotrope inform the nose of the Prüm 2009 Zeltinger Sonnenuhr Riesling Spätlese. Marzipan and hazelnut paste ally themselves to the luscious orchard fruit and liquid floral perfume in an effusive demonstration of palate generosity, reinforced by textural creaminess. Salt and wet stone add intrigue and saliva-inducing invigoration to a finish of impressive, irresistible length. This beautifully reflects the inherent complexity of its great site, and is going to be worth following for at least 25 years. 93 Points. David Schildknecht, Robert Parker’s Wine Advocate #192.   

9.5% alc/vol. Ripe yellow peach and honeycomb notes with pineapple and lemon zest with some dusty complexity. The palate is dense and mouth-coating with peach, nectarine and pineapple flavors finishing with lime and lemon zest counterbalancing the sweet [read Beerenauslese] harvest ripeness.

The 2006 Richter’s – similar to the ‘67s but more concentrated! The 2006 vintage in the Mosel produced yields lower than both the 2005 and 2003 and Oechsle levels higher than both 2005 and 2003. Amazingly the ripeness and high degree of the fruity tartaric acidity is such that these wines  show great harmony and have the necessary structure to age gracefully for many years. Rigorous selection to separate any rotten fruit from botrytised fruit, and it is the quality of the botrytised fruit which is so distinctive in 2006, will ultimately define the quality between Producers. Winemaking differed from the 2005s in that the must was clarified by settling the juice and racking off any solid matter, natural ferments where possible to avoid higher than normal alcohols given by the cultured yeasts and slightly higher SO2 addition at bottling. As normal practice with a fine and conscientious producer such as Max Ferd Richter all wines have been downgraded, for example all the 2006s labelled Kabinett could have easily been bottled as Auslese but the prices remain at Kabinett level prices! Euan McKay; December 2007

9.0% alc/vol. Opulent and fruity with dusty botrytis notes and typical Graacher character of grapefruit and ginger spice. The palate is very classy juice, precise and fine-tuned with depth of fruit in the grapefruit and orange spectrum it’s loaded with mineral extract, hence the wonderful mineral texture this is displaying on its rich lingering finish.

The 2006 Richter’s – similar to the ‘67s but more concentrated! The 2006 vintage in the Mosel produced yields lower than both the 2005 and 2003 and Oechsle levels higher than both 2005 and 2003. Amazingly the ripeness and high degree of the fruity tartaric acidity is such that these wines  show great harmony and have the necessary structure to age gracefully for many years. Rigorous selection to separate any rotten fruit from botrytised fruit, and it is the quality of the botrytised fruit which is so distinctive in 2006, will ultimately define the quality between Producers. Winemaking differed from the 2005s in that the must was clarified by settling the juice and racking off any solid matter, natural ferments where possible to avoid higher than normal alcohols given by the cultured yeasts and slightly higher SO2 addition at bottling. As normal practice with a fine and conscientious producer such as Max Ferd Richter all wines have been downgraded, for example all the 2006s labelled Kabinett could have easily been bottled as Auslese but the prices remain at Kabinett level prices! Euan McKay; December 2007

12.5% alc/vol . Quite a lot of botrytis with candied peel and almost stone fruit ripeness and mineral notes. The palate is rich and weighty with candied peel flavors and a ripping acid finish.

The 2006 Richter’s – similar to the ‘67s but more concentrated! The 2006 vintage in the Mosel produced yields lower than both the 2005 and 2003 and Oechsle levels higher than both 2005 and 2003. Amazingly the ripeness and high degree of the fruity tartaric acidity is such that these wines  show great harmony and have the necessary structure to age gracefully for many years. Rigorous selection to separate any rotten fruit from botrytised fruit, and it is the quality of the botrytised fruit which is so distinctive in 2006, will ultimately define the quality between Producers. Winemaking differed from the 2005s in that the must was clarified by settling the juice and racking off any solid matter, natural ferments where possible to avoid higher than normal alcohols given by the cultured yeasts and slightly higher SO2 addition at bottling. As normal practice with a fine and conscientious producer such as Max Ferd Richter all wines have been downgraded, for example all the 2006s labelled Kabinett could have easily been bottled as Auslese but the prices remain at Kabinett level prices! Euan McKay; December 2007

9.0% alc/vol. Stuart Pigott considers the Veldenzer Elisenberg to be among the top quality sites in the Mosel-Saar-Ruwer. This example shows red apple and black current, it has a silky smooth texture, sweet and rich, a powerhouse in the making which was picked at a potential alcohol of 20.0%.

The 2006 Richter’s – similar to the ‘67s but more concentrated! The 2006 vintage in the Mosel produced yields lower than both the 2005 and 2003 and Oechsle levels higher than both 2005 and 2003. Amazingly the ripeness and high degree of the fruity tartaric acidity is such that these wines  show great harmony and have the necessary structure to age gracefully for many years. Rigorous selection to separate any rotten fruit from botrytised fruit, and it is the quality of the botrytised fruit which is so distinctive in 2006, will ultimately define the quality between Producers. Winemaking differed from the 2005s in that the must was clarified by settling the juice and racking off any solid matter, natural ferments where possible to avoid higher than normal alcohols given by the cultured yeasts and slightly higher SO2 addition at bottling. As normal practice with a fine and conscientious producer such as Max Ferd Richter all wines have been downgraded, for example all the 2006s labelled Kabinett could have easily been bottled as Auslese but the prices remain at Kabinett level prices! Euan McKay; December 2007

8% alc, 63g/l r/s, 8.2g/l acid; This is in another quality -- and style -- league. Thomas Haag emphasises the importance of balance. Residual sugar, acidity and fruit flavour are all contributors to the equation. This very fine and elegant wine is perfectly balanced, with the residual sugar submerged in its tingling citrus fruit and the refreshing acidity. 94 Points; Now-2020; James Halliday

Very broad and floral and flattering – expressive and great balance. Dances. Beguiles. Jancis Robinson. 17/20; Now-2018.

This is a great, racy kabinett, with superbly juicy aromatics blending white and brown fruits. Long, elegant and refined on the palate, with aromatic purity and great length. Simply superb. Mosel Fine Wines; 91 Points; Drink: 2014-23.

This is a very racy and driven by notes of citrus, smoke and spices. Offers a spatlese-like intensity and power on the palate and the finish is long, lean and fresh. An outstanding wine which will prove very easy to knock down. 91/2015-29. Mosel Fine Wines

Crisp bouquet of apricot pit, papaya and clove. Rich verging on creamy, with flavours of passion and star fruit driven by insistent, juicy, ripe acidity. Very expressive and surprisingly long. A stellar kabinett. 90. Joel Payne, Stephen Tanzer's International Wine Cellar

A cooling, refreshing side to its herbal essences that complements the primary fruit juiciness. This projects not just delicacy but also a lovely sense of lift and should remain deftly delightful for at least 12-15 years. 89 points. David Schildknecht; Robert Parker's Wine Advocate

Smoky, mineral nose, lightly reductive. Tangy, balanced. Very firm, dry-tasting and almost severe, but attractively so. 17/N-2016. Julia Harding MW (JancisRobinson.com)

90g r/s, 8% alc. Not just gorgeous, really gorgeous. Pure. Elegant. Rich yet linear fruit from a world-famous site. Neville Yates; Eurocentric

Herby, oregano nose. So racy! Very delicate. Cut like a diamond – so crystalline. Very well done! Score: 17.5++. Drink 2009-16. Jancis Robinson on Germany 2007

More of those interesting wild herbs, this has wonderful structure and fruit and acid balance. Exceptional. Bert Werden; WineStar

8% alc, 50g/l r/s, 8.1g/l acid; This is sleek, in the style of the vintage, sporting slate, celery seed, chive and lime aromas and flavours. Lightweight and gossamer in texture, with a lip-smacking finish. 90 Points; Now-2018; Wine Spectator

Fine notes of yeast, slate and some dried apricot. Racy yet intense on the palate. There is a sense of purity and precision that makes one go back and back to the glass. This is a racy, refined and remarkably sappy kabinett. 89 Points; Drink: 2013-2020. Mosel Fine Wines

Made from prime holdings (including Graacher Himmelreich and Lieser Niederberg Helden). Offers an elegant, sappy nose of fresh fruits. Quite lean and racy on the palate, with good aromatic delineation and great length. This flirts with spätlese intensity but retains kabinett zest in the finish. Quite a remarkable effort for a “mere” estate bottling. 90/2014-21. Mosel Fine Wines

Bright aromas of white peach and lemon oil. The palate offers a crisp expression of apple animated by slate. Nicely balanced and persistent. 89 points. Joel Payne, Stephen Tanzer's International Wine Cellar

A bit of reduction evident on the nose. Pure fruit on the palate – like elderflowers. Very light and blossomy. Just aerate it a bit to maximise the pleasure. Very chewy end. Wait! 16/2012-17. Jancis Robinson

85g r/s, 8.5% alc. Beautiful white stonefruit paired with enticing minerality. Luscious fruit from an esteemed single vineyard. Incredible purity of fruit, with pears and a floral element. Thomas says the Niederberg needs more time than most in the range and rewards with more complexity, minerality and concentration. Neville Yates; Eurocentric

Currant bush full of flavour and appeal with a rather dry finish. Appetising. For those who don’t like their wines too sweet. 8.5%. Score: 17. Drink: 2009-15. Jancis Robinson on Germany 2007

Cut sugar cane, amazing fruit intensity but also very clean cut with a lovely acid bite to finish and balance the ledger. Excellent. Bert Werden; WineStar

Fresh apple, green herbs and raw hazelnut in the nose of this 11.5% alcohol trocken (sourced, as usual, from Lieser, Bernkastel and Graach) leads to a palate impression that, like these aromas, reminds me of pinot blanc: creamy yet refreshing; displaying stuffing yet levity; and with the anticipated undertone of wet stone. This will prove delightfully versatile over the next three to four years. 88/N-2014; David Schildknecht; Robert Parker's Wine Advocate

This offers a very attractive nose of zesty fruits and slatey smoke. Quite racy and structured, with a clean, well-balanced, deliciously austere finish. Very good estate riesling. 89/N-2015; Mosel Fine Wines

Still marked at this stage by notes of wild yeast fermentation but also offers some very impressive notes of citrus fruit and slatey smoke on the nose. The wine is racy on the palate and effectively dry-tasting (it has only 22g/l of residual sugar). The finish is long and outstandingly balanced. This sets new benchmarks for a simple estate riesling. 90/N-2015. Mosel Fine Wines

Only subtle sweetness and displays the sort of yeasty, faintly cheesy veil of post-fermentative aromas one often encounters at this address. Sappy and bright, with generous, ripe-apple juiciness and complimentary citrus and herbs, this is a bit less poised than and lacks the clarity of the corresponding trocken bottling, but I suspect it will improve in short order. A hint of red berries adds charm to a promising finish. This should drink well for four to six years (not that anyone is likely to be cellaring it). 87+/N-2016. David Schildknecht; Robert Parker's Wine Advocate

Very fine grapefruit pith within a reductive framework. Not very giving but extremely inviting. Finest note of orange peeks through. Tantalising. Very crisp, very clean, very pure. Electric life. 16.5/N-2013. Julia Harding MW (JancisRobinson.com)

Giving away very little on the nose at the moment, perhaps a little oily minerality as it opens up in the glass, combined with ripe citrus. On the palate, superb power and clarity. Firm but silky and very long. (JH) 12.5% maroon screwcap Drink 2008-15 18+/20 points Jancis Robinson

Weingut Tesch has been in business since 1723. Current owner, Hartmut Tesch, is working to develop environmentally sensitive winegrowing techniques that are not only earth-friendly, but improve the quality of the wine as well. Tesch uses natural methods of controlling pests and disease in its top vineyard sites. These vineyards are rated as "first-class" vineyards (comparable to premier cru in France) in Stuart Pigott and Hugh Johnson’s Wine Atlas of Germany.

As a member of the VDP, Germany’s region-by-region association of the top wine estates, Tesch uses single-vineyard designations on its Rieslings only. VDP membership also requires that all single-vineyard fruit be hand-picked, with higher ripeness and lower yields than what is allowed by the German wine law. In addition, the wines must be approved by a stringent, blind-tasting panel. Riesling Report - The Voice of Riesling

The name originates from a monastic estate located in Laubenheim. In the 13th century both the monastery and its vineyards were divided up between the Holy Order of St. Benedict of Trier and the Holy Carthusian (Karthäuser) Order of Mainz. However, the vineyards were not split exactly down the middle, but along the natural boundary formed by two different types of soil: Rotliegendes and Vulkanisches (volcanic soil).

The vineyard site on Rotliegendes soil was allocated to the Carthusian monks and was henceforth simply called Karthäuser. The site on volcanic soil was allocated to the Benedictine monks and subsequently bore the name of St. Remigiusberg.

Soil: Pure, red slate soil, commonly known as Rotliegendes. Rotliegendes evolved from debris resulting from the erosion and weathering of a mountain range in the Nahe region. The debris was deposited in the basin on the south flank of the mountain range.

Tesch is a family owned wine estate in the Nahe region in Southwest-Germany. The estate has been owned and run by the Tesch family since 1723, and is specializes in producing Riesling wines with a very specific and lively character. The estate endeavour to produce a wine that is not only excellent to drink, but is a perfect compliment for food. Tesch is ranked among the German top estates by national and international wine competitions.