Stefan Steinmetz collects lesser-known top sites from the old days and brings them back onto the map with expressive crus that taste dry, although they might exceed the legal trocken border of 10 grams per liter. He has run the estate since 1999, when he was 18 years old, and farms nine hectares today of which 95% are on steep slopes. Times seem to be great for pioneers like Steinmetz, who changed 0.4 hectare in the potato lowlands of the valley with 0.5 hectare in the steep Geierslay. Even in the prestigious Brauneberger Juffer he got 0.1 hectare for a 0.5 hectare Dornfelder field.
Steinmetz ferments partly in fuder, partly in stainless steel. West and east exposed sites are fermented in oak to sharpen the wines, whereas stainless steel is used to maintain the finesse and precision in top south-facing sites.
Since Steinmetz does not force his wines to become trocken, he accepts 15 grams per liter as dry, whereas sweeter qualities up to 20 or 30 grams of residual sugar are designated as feinherb. "We are focussing on terroir expression and don’t care that much about residual sugar,“ he says.
Year Founded: 1900s
Proprietors: Edith & Stefan Steinmetz
Winemaker: Stefan Steinmetz
Size of property: 291 acres
Amount of Property Planted: 14 hectares/34 acres
Terroir: Grey, brown, blue, purple slate stone with influences of quartz and lava rock
Varieties Cultivated: Riesling, Pinot Blanc, Pinot Gris, Pinot Noir, Pinot Meunier and Merlot
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