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Dreissigacker

In 1728 Jacob Sauer planted vines on the land that was destined to become Dreissigacker in the future through marriage. The estate stayed in the Sauer family and in the early 20th century Adolph Sauer 111 began to export his wines to England. In 1952 Christa Sauer's husband Philipp Dreissigacker took over the business, followed by Frieder and Ute Dreissigacker in the early 1990's, but when their son Jochen [who was only in his 20's at the time] took over in 2001, radical changes followed. Dreissigacker is located in Bechtheim in the Rheinhessen region of Germany, about 6 miles north of Worms. The vineyards here are not like the steep, often vertiginous slopes of the Mosel, with its array of slate soils. In the Rheinhessen the landscape is gently rolling hills, and the soils are composed of loess and loam over active limestone, as well as red sandy clay soils. Jochen wanted to produce natural, unadulterated wines with lots of personality, and high potential for ageing. He built a new, gravity fed winery and began to farm organically [certified in 2007], and since 2020 has utilised biodynamic methods. 45 hectares are under vine on six different vineyard sites, each with their own individual character. The three vineyards in Bechtheim are planted on warm sites and you can taste that in the glass. Geyersberg vineyard is one of the best and warmest sites in the Rheinhessen, and here weathered limestone soils produce incomparable Rieslings. Hasensprung, or “Hare Jump” vineyard has heavy clay soils which produce full and concentrated, delicately spiced Rieslings, and Rosengarten or “Rose Garden” vineyard's warm location and loess loam and limestone soils produce rich and ripe Rieslings with great length. In Westhofen, located between Worms and Alzey, the climate is cooler and the three vineyards there produce Rieslings which are more mineral. Aulerde's alluvial soils are dominated by clay and loess loam, creating Rieslings with enormous complexity, enhanced by ageing in large oak barrels. Parish's limestone skeletal deposits and limestone rocks produce elegant and refined Rieslings, which age beautifully, and Morstein has limestone and limestone rock in its subsoil which creates Rieslings with unique minerality. A minimal intervention approach is taken with winemaking, Jochen only harvests fully ripe grapes to avoid chaptalisation or adding süss-reserve, and uses native yeasts to ferment. Ageing is in a combination of wooden barrels and stainless steel tanks. Pinot Gris, Pinot Blanc, Chardonnay, Pinot Noir, St. Laurent are also grown, from which Dreissigacker produce a full range of wines from sparkling to Trockenbeerenauslese. Dreissigacker's wines are complex and original with an unmistakable character, and are known for their uniqueness.