Three hundred years. That's how long the Tesch family has been making wine in Langenlonsheim, on the Nahe River in Germany’s Nahe region, renowned for its brilliantly fruit-driven Rieslings. Dr. Martin Tesch, armed with a microbiology degree and eleven generations of winegrowing heritage, took the reins in 2001 and stripped everything down to the essentials.

He walked away from the VDP—Germany's prestigious growers association—because their rules cramped his style. The wines didn't suffer. If anything, they got better: The Wine Advocate calls 2024 “ The 2024 vintage may even be the best in the first quarter-century under the direction of Martin Tesch.” 

St. Remigiusberg is Tesch's crown jewel—their smallest vineyard, their most sophisticated site. Medieval Benedictine monks knew what they were doing when they planted here. The stony soils grab heat during the day, sustaining the vines through cool nights. The result: Riesling with richness and crackling focus in equal measure.

Why You'll Love It

• The Pride of a Grand Cru, de facto Monopole: When you control 95% of a legendary Grosses Gewächs vineyard, you must deliver on its potential. Every decision, every vine, every bottle reflects this exacting vision. “St. Remigiusberg” is a tiny but important vineyard above Laubenheim that was once worked by Benedictine monks.
  

• Intense, RIPPING stone fruit flavors: That apricot-lightning metaphor isn't poetry—it's an accurate note. Add white roses, fresh herbs, and enough juicy Riesling cut to make your mouth water for the next sip. Chill this down and drink it straight out of the ice bucket on a summer day. Heaven.
  

• Built for the long haul: Screw cap preservation means this wine will evolve for a decade or more. Those apricot notes will evolve into mandarin orange pith. The herbs will integrate and the faint petrol quality will become more pronounced.
  

• Sustainable thinking: Lightweight glass bottles. Recycled cardboard. No dangerous pesticides. Spontaneous fermentation. This is conscientious winemaking in the service of one of the Nahe’s truly great terroirs.

How to Serve It

• Serve at 38-45°F straight from the fridge. The wine will warm up just fine in your white wine stem.
  

• Drink now through 2035.
  

• Perfect with grilled halibut smeared with pesto, dungeness crab frisée salad with citrus, or on a languorous Saturday afternoon pool day.