If you haven't heard of Scheurebe (shoy ray beh) before, this is one of the best examples you'll find. It is derived from the first commercial planting in Germany, planted in 1960s! The historical estate is run by Dominik Sona, and his cellar master Franziska Schmitt, in the Phalz, just southeast of the more famous Mosel region. Everything is done in an old school manner, natural fermentation in large oak until the wine is completely dry. Take a bottle for your next aperitif hour or a cheese plate.
Pairing: Goat and Sheep milk cheese, salads, eggs, green vegetables
Soil: Chalk and Sandstone
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