In its 3rd generation, Rebholz has lately become the prime source for naturally made, terroir-driven, dry wines in Germany. Once an insider’s estate, they have attracted a cult following in New York among sommeliers and writers who no longer think of them as just “great German wine” but as great wine, comparable in their grand cru incarnations to anything produced in the world. Everything they make is organic, everything is dry, and everything is worth tasting. A mere 6,000cs are produced here;
Riesling, Pinot Blanc and Pinot Noir dominate production. Most bottlings are labeled simply with grape and vineyard, no prädikats required. The Pinot Blanc is revelatory—perhaps the most exciting version of that grape available anywhere. The Pinot Noir is resoundingly Old World, planted in shell limestone, and tastes it. The Rieslings are windows onto their terroir. The style on all the wines is linear, often austere in youth, unflinchingly mineral, and shiveringly clean.