Lingenfelder makes a wide spectrum of wines from different grape varieties and vineyards, of different colours (white, red, rose), German Quality Levels and styles (bone dry to sweet; light and fruity to full-bodied and oak aged). We let Mother Nature direct us through her creation of the weather for a particular vintage and by the action of only native yeasts for fermentation. We do not make exactly the same wines every year.
Current Releases are the Lingenfelder wines currently for sale at the winery, available to our distributors and the most likely to be found in our diverse retail markets.

 

Riesling
Of all the grapes of Germany, the most noble is the Riesling - a variety that can do well even in stony soil and can subsist on a minimum of moisture. It is also frost-resistant and a very dependable bearer of high quality grapes which have an acidity level that gives the wine a racy freshness and contributes to its long life.
To reach its full potential, Riesling needs extra days of sun; ripening is very late, usually not until the latter half of October. Riesling produces elegant wines of rich character with an incomparable fragrance and taste, often reminiscent of peaches, or when young, apples.
In 1996, the vineyard area planted with Riesling exceeded that of Müller-Thurgau, thus making it Germany's premier grape variety in terms of area (ca. one fifth of all plantings). It is grown throughout German wine country.
Lingenfelder Estate grows Riesling on two premium sites on the sloping hills just north of the picturesque medieval town of Freinsheim as well as the “Easter Hill“ vineyard that looks down on our home in Grosskarlbach
Goldberg Vineyard
Musikantenbuckel Vineyard
Osterberg Vineyard
Late Harvest

 

Scheurebe
Scheurebe (pronounced "shoy ray beh") is another new crossing that is well established in a number of regions. Bred in 1916 in Rheinhessen and named after its breeder, Georg Scheu, it is a crossing of Silvaner and Riesling. It ripens in early October, but the late-harvested wines of this grape are those that are treasured most. The wines have full body, pronounced acidity and a bouquet and taste reminiscent of black currants. Scheurebe is most widely planted in the Pfalz, Rheinhessen and Nahe regions.
We grow Scheurebe on two premium sites on the sloping hills just north of the picturesque medieval town of Freinsheim Goldberg and Musikantenbuckel Vineyards) as well as the “Castle Lane” (Burgweg) vineyard that looks down on our home in Grosskarlbach.
Goldberg Vineyard
Musikantenbuckel Vineyard
Burgweg Vineyard

 

Sylvaner
Silvaner is an old variety that once was the most important grape in Germany. Today, it accounts for some 7% of the country's plantings. A reasonably abundant producer, it likes average exposure to the sunshine and needs moist soil. It ripens about two weeks earlier than Riesling. Silvaner makes a rather full-bodied, neutral wine with a mild acidity, and is generally best enjoyed while young. A traditional variety in Franken, Rheinhessen and Saale-Unstrut, there are also extensive plantings in the Pfalz and an enclave in the Kaiserstuhl district of Baden.
Our small Sylvaner vineyard stretches along the crest of the Musikantenbuckel (Musician’s Knoll) vineyard that looks down on the neighboring town of Freinsheim.
Musikantenbuckel Vineyard

 

Spätburgunder (Pinot Noir)
In Germany, the Spätburgunder is to red wine what the Riesling is to white wine: the cream of the crop. Sensitive to climate and soil, it needs warmth (but not intense heat) to thrive and does well in chalky soils. As the name implies, it ripens late (spät) and it was brought to Germany from Burgundy, where it has probably been cultivated since at least the 4th century (first documented, however, in the 14th century). Called Pinot Noir in France, this grape produces elegant, velvety wines with a distinctive bouquet reminiscent of bitter almonds or blackberries. The traditional style of German Spätburgunder is lighter in color, body and tannic acidity than its counterparts from warmer climates. Many contemporary winemakers, however, are producing wines that are more international in style, ie fuller-bodied, deep red wines with higher tannin levels. Often the wines take on more depth and complexity (and a light vanilla tone) if they are aged in small (225-liter) oak casks. Just over 7% of Germany's vineyard area is devoted to Spätburgunder, primarily in the Ortenau and Kaiserstuhl districts of Baden; it accounts for over half the plantings in the Ahr.
Our Spätburgunder is planted on limestone soil in the Burgweg Vineyard that slopes down to the the backyards of the houses in our town.
Ganymed is our Pinot Noir that we make only during exceptional vintages. Named after the Greek sommelier to the gods of Mount Olympus, this premium wine is aged in new oak barriques, which gives structure to the wine and allows it to develop interesting character with age.
Burgweg Vineyard
Ganymed

 

Dornfelder
Among new varieties, the Dornfelder shows great promise. A prolific, relatively early ripener, it produces wine far deeper in color than is typical of German reds. In fact, it was initially bred (1955, in Württemberg) to serve as a blending wine to improve the color of pale reds. Today it is prized on its own as a fragrant, full-bodied, complex wine with a fairly tannic acidity. The Dornfelder wines fermented and/or aged in oak casks (including Barriques), in particular, fetch high prices. From 124 ha in 1979, the vineyard area has expanded to 2,599 ha in 1997, moving Dornfelder into third place (after Spätburgunder and Portugieser) among red wine grapes grown in Germany. The Pfalz and Rheinhessen regions have the most plantings.
We have Dornfelder parcels in both the Burgweg and Osterberg vineyards that surround our home here in Grosskarlbach.
Onyx is our Dornfelder that we make only during exceptional vintages. Made only from the ripest grapes, it is matured in oak barriques and gets its name from the deep indigo color of this deeply extracted wine.
Osterberg Vineyard
Onyx

 

Satyr
Satyr is our sparkling wine made from 100% Riesling grapes, and is only produced during exceptional vintages. We believe our Satyr is unique in the world of sparkling wine production in that there is no additional sugar used in the making of this wine. In traditional Champagne and sparkling wine production, crystal sugar (from sugar cane or sugar beets) is added to the wine at two -- and sometimes three - stages of the production. This addition of crystal sugar moves the finished wine away from being a natural product made from grapes. With our Satyr, you get pure Riesling flavour, not some sugar beet/Riesling hybrid flavour.

To learn more about how our Satyr is unique among sparkling wines, please click here.

Satyr

Details of past releases can be found in the Wine Archives.


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