"REGION: Rhineland-Palatinate GROWING AREA: Pfalz FARMING: From 2017, certified organic and practicing biodynamic VINEYARD: 4 Ha in Ruppertsberg and Maikammer
ALTITUDE: from 80 m / 263 ft to 170 m / 558 ft SOILS: Loam, Limestone and Sandstone
VARIETIES: 100% Riesling
VINE AGE: from 5 to 40 years old
VINE TRAINING: Guyot H
ARVEST DATE: September 17, 2021
YEASTS: Native
FERMENTATION & ÉLEVAGE: 30 hours maceration on the skins, and then only the free run juice is used for fermentation: 35% goes in large 500L fuder casks and 65% in stainless steel tanks. There is no temperature control. Élevage for up to 8 months sur lies. No filtration and gravity natural decant
MALOLACTIC FERMENTATION: Yes, complete and unforced SULPHUR: No SO2 added
ALCOHOL: 11.5% ANNUAL

PRODUCTION: 2,250 cases

Seckinger’s wines have some producers in southern Pfalz scratching their heads, meanwhile Germany’s new generation of sommeliers are sipping gleefully. Was geht? Here’s a biodynamic Pfalz producer taking cues from the natural Chablis and Jura ouillé or topped-up contingent, as it digs into the terroir of their historic vineyards of mostly red sandstone (buntsandstein). Aber hallo! Seckinger’s making some outstandingly rakish Riesling – bone dry, hazy and savoury!
Three Brothers (and lots of family and friends):
What’s lovely to see at Seckinger is the family and thirsty friends pitching in to help during harvest, and throughout the year. The three Seckinger brothers work on all aspects of the winery, with Lukas and Philipp mostly in the vineyards, and Jonas taking the lead for crafting the wines in the cellar.
Falstaff Magazine says about Jonas Seckinger: You can confidently count him among the protagonists of a precocious and well-trained generation of winegrowers who know exactly what they want: his wines already look amazingly mature and stylish. Seckinger produced his first wine at the age of 17, initially experimenting with an old wooden press in his parents’ garage.
On a recent visit, Jonas wanted to check in on some of Seckinger’s cru bottlings with some of his favourite producers on the table (De Moor, Tissot, Domaine de Saint Pierre). As we tasted at the picnic table outside the family house, his mother and father brought us an impromptu dinner of traditional Leberknödel, Bratwurst mit Sauerkraut. You could see it in Jonas’ eyes, as he oscillated among the wines. He was searching; searching for his wine to move him as much as those other wines on the table did, and searching for what his different vineyards and soils wanted to express. It’s rare to be in the company of someone so young making such stellar wines, and he knowns that his family’s resources were the key."ALTITUDE: from 80 m / 263 ft to 170 m / 558 ft SOILS: Loam, Limestone and Sandstone
VARIETIES: 100% Riesling
VINE AGE: from 5 to 40 years old
VINE TRAINING: Guyot H
ARVEST DATE: September 17, 2021
YEASTS: Native
FERMENTATION & ÉLEVAGE: 30 hours maceration on the skins, and then only the free run juice is used for fermentation: 35% goes in large 500L fuder casks and 65% in stainless steel tanks. There is no temperature control. Élevage for up to 8 months sur lies. No filtration and gravity natural decant
MALOLACTIC FERMENTATION: Yes, complete and unforced SULPHUR: No SO2 added
ALCOHOL: 11.5% ANNUAL
PRODUCTION: 2,250 cases