Harald Hexamer’s dedication is seen both his work in the vineyards and in the cellars. Hexamer holds 7.5 hectares in the Meddersheimer Rheingrafenberg, a steep south-east facing slope of red sandstone with deposits of quartzite, which is known for producing especially small berries.
Hexamer’s meticulous work in the vineyard is marked by pruning to control yields (“often six to eight bunches per wine”) and hand-harvesting. The grapes are picked exclusively by hand and fermented very cold (below 12 degrees celsius) with cooling utilized only when necessary – “but we often pick so late we bring naturally cold fruit — below 10 degrees — back to the winery.” Hexamer handles the wine as little as possible: no dosage is used, inoculations are made only with native yeasts, and all wines are whole-cluster pressed. 95% of all Rieslings at Hexamer are made in stainless steel and racked only once, three to six weeks after fermentation is complete. The wines are bottled early to preserve their vigor.
“What a seductive fruit-salad nose this animating and elegant, medium-dry Riesling has! Very clean and bright with a touch of tannin at the finish giving it structure.” – 92 points, James Suckling
Pineapple, peach, apple fruits….intensity with washing acidity, but a gentle sweet fruitiness still persists at the finish making this wine ideal with salty dishes or hot and spicy Indian or Szechuan cuisine. Or just enjoy on the patio with cheese and fruit platter.