Wines

Low yield and healthy grapes are the basis for an intense, fruity wine. From hundreds of years old vineyards they selected seeds from those vines and planted a new vine. Thus the grapes used for Varidor have the characteristics of the early 20th century and thus the full range of Riesling aromas can be discovered. After smooth pressure, the juice is fermented without the addition of yeast and remains on the lees until bottling.

According to the Swiss newspaper Schweizer Blick, it is the best white wine from German-speaking countries. Pure, refined, juicy, fresh, well-structured, balanced and elegant Riesling. Aromas of passion fruit, apricot, lime, wild strawberry, jasmine and slate. One of Loewen's great wines with an amazing quality-price ratio. Enjoy the wine with fish, salads, vegetables and pasta with white sauces.

In the Mosel dialect, the word Quant describes something that is simply good: for example a delicious dinner in a nice atmosphere or fun with friends. This spirit represents Riesling Quant. The grapes ripen until October, so they can fully develop before they are harvested. During this late harvest the weather is already cold. The must reaches the cellar at low temperatures. Spontaneous fermentation takes weeks at these temperatures. These wines retain a small and natural amount of sugar. In addition they have a wonderful harmony together with a dry taste impression.

The elegance of the wine is exciting and makes the enjoyment simply Quant. This wine perfectly reflects Loewen's winemaking philosophy. Elegant and ripe aromas of pear, lemon and fresh herbs make this a charming, rich and balanced semi-dry Riesling. All this is confirmed by comments from great critics such as Robert Parker, Jancis Robinson, James Suckling and Stuart Pigott.

At the Loewen winery they grow vines that reach an almost biblical age. The roots go deep into the soil, so even in dry summers the small but golden yellow grapes reach a good level of ripeness. For Riesling "Alte Reben" the grapes are harvested from vines at least 50 years old. The yield of these vineyards is small, but the ripening of the grapes is excellent. The spontaneous fermentation that follows the harvest takes place over a period of 100 days and only a few days before bottling the yeast is removed.

The result is a wine that shows the full spectrum of Riesling aromas along with a wonderful richness and the elegance of a prima ballerina. Full and complex nose of stone fruit, quince, orange and lemon with some floral notes. Herbal and spicy. Juicy, expressive and well-structured with a long mineral aftertaste.

The vinification of Maximin Klosterlay is done following the traditional methods of the Mosel. After a long harvest and a spontaneous fermentation in old fuder barrels (1000 liter Mosel oak barrels) the wine remains on the yeast until bottling. The result is a Riesling that embodies elegance and richness in perfect harmony.

Rich aromas of fruit, ripe lemon, peach, stony, floral, with hints of herbs, citrus zest and spices. Rich in the mouth, minerally, charmingly creamy, round and juicy and Riesling with a few grams of residual sugar. This is an excellent Riesling for people who do not like the classic, strong acidity of the grape.

"Leiwener Laurentiuslay". This vineyard is one of the best Mosel has to offer. Owned by the Loewen winery since 1982, when they bought 6000 vines from one of the best vineyards of the Reichsgraf von Kesselstadt winery. Today the vineyard at Laurentiuslay is one hectare in size. Here they grow their best wines. They are very proud that this perception is shared by Hugh Johnson and Stuart Pigott who classified Laurentiuslay as a Grand Cru Site.

Winemaker Carl SchmittWagner decided to replant his best vineyard. He painstakingly selected only the best Rieslingvines for the focus of his renowned winery. In the year 1896 he planted Maximin Herrenberg with ungrafted Rieslingvines with 10,000 vines per hectare. A few years ago this very vineyard was ranked by the Prussian tax authority among the best sites along the Mosel. Today this vineyard still stands on its original site from 1896. This makes it probably the oldest vineyard in the world with ungrafted Rieslingvines of this size.

Maximin Herrenberg has a southern exposure of red slate. This very rare terroir gives the wines a unique structure. Coming straight from the Mosel River is the Maximin Herrenberg Riesling Alte Reben Trocken 1896. Clean, cool and spicy on the nose. Orange, kumquat and fennel stand out. In the mouth, it is rich, ripe, intense, excitingly clean, pure, salty, tasty and balanced. A Riesling with great elegance and finesse.

Ungehheuer GG in Forst is one of the most important Riesling vineyards in Germany. In 1869, Ungeheuer was served at the opening of the Suez Canal and already had admirers such as Goethe and Otto von Bismarck.

Sandstone, limestone and basalt are found in the soil on the slope above Forst. Ungeheuer GG is intense and mineral with a refined and elegant nose. Aromas such as grass, apricot, orange peel, melon and hints of vanilla come to your nose after some time in the glass. In the mouth it is full and creamy. Its acidity, minerality, metallicity and saltiness are distinct. This wine is really tasty and balanced. Another plus is the possibility of aging, beyond ten years. Pair it with hearty dishes, such as baked pork, crabs and grilled tuna.

"Heiligenstein" is the best known and most traditional Riesling vineyard in Lower Austria's Kamptal and was the first in the region to be mentioned by name and recorded on maps. Austrian traditional wineries classify it as "Prime Site".

This wine is aged for 10 months on the lees in 600 liter wooden barrels and another 10 months on the fine lees in large wooden barrels before being bottled unfiltered. It has a rich, golden yellow color, aromas of candied fruit, dried apricots and nectarines. This is a wine with an extremely rich body and structure, very tasty, with balanced acidity, which is an excellent accompaniment to spicy dishes and curry recipes.