Of all the grapes of Germany, the most noble is theRiesling - a variety that can do well even in stony soil and can subsist on a minimum of moisture. It is also frost-resistant and a very dependable bearer of high quality grapes which have an acidity level that gives the wine a racy freshness and contributes to its long life.
To reach its full potential, Riesling needs extra days of sun; ripening is very late, usually not until the latter half of October. Riesling produces elegant wines of rich character with an incomparable fragrance and taste, often reminiscent of peaches, or when young, apples.
In 1996, the vineyard area planted with Riesling exceeded that of Muller-Thurgau, thus making it Germany’s premier grape variety in terms of area (ca. one fifth of all plantings). It is grown throughout German wine country.
Lingenfelder Estate grows Riesling on two premium sites on the sloping hills just north of the picturesque medieval town of Freinsheim as well as the “Easter Hill“ vineyard that looks down on our home in Grosskarlbach
Located in the small community of Grosskarlbach, Pfalz, Germany the Lingenfelder family has been producing wine for 13 generations. Owner and winemaker Rainer-Karl Lingenfelder takes a minimalist approach to winemaking indigenous yeasts are used, malolactic fermentation is blocked and he doesn’t fine nor stabilize his wines. Rainer uses a few large 100-year-old barrels to age some of his wines. These neutral barrels no longer impart any oak flavor but lend texture and a slight creaminess. He also uses some small barriques for the Spatburgunder. Most of the oak barrels are made with German oak. The 30 acre estate is planted with Riesling (40%), Spatburgunder (20%), Scheurebe (10%) with additional parcels of Muller Thurgau, Dornfelder, Silvaner, Kerner and Portugieser.