1900 Riesling
⏳ wine.drinking_window
Typically outstanding upon release, with the structure to develop further complexity over 5–15 years.
🍽️ wine.food_pairings
Fresh oysters, roasted pheasant, aged Comté cheese
✨ wine.spec_sheet
Van Volxem's '1900' Riesling pays homage to the golden era of the Saar at the turn of the 20th century, a time when the region's wines, including its prestigious sparkling Sekts, commanded prices higher than the finest Bordeaux first growths at international auctions. Crafted in the traditional method, this exceptional cuvée begins with estate-grown Riesling grapes from historic steep-slope Saar vineyards. The base wine is fermented spontaneously using indigenous yeasts in traditional, large oak fuder casks, imparting a rich, textured foundation. Following secondary bottle fermentation, the wine undergoes an extraordinarily long maturation on its fine lees—often lasting up to five to ten years—before disgorgement. This patient process yields a sparkling wine of majestic complexity, seamlessly marrying the vibrant, mineral-driven acidity of the Saar with deep, brioche-like autolytic notes and a creamy, refined mousse.
🍾 wine.about_producer
Located in the historic viticultural commune of Wiltingen along the Saar River, Van Volxem traces its heritage back to a Roman estate and later a Jesuit monastery before being acquired and revitalized by Roman Niewodniczanski in 1999. Under his stewardship, the estate has reclaimed its status as a premier producer, focusing on historic, steep-slope grand cru vineyards such as Scharzhofberger, Wiltinger Gottesfuss, and Kanzemer Altenberg. The winery is dedicated to traditional, artisanal practices, utilizing extremely low yields from ancient, often ungrafted vines, spontaneous fermentation with indigenous yeasts, and aging in traditional large oak fuder casks. This meticulous, terroir-centric philosophy yields highly expressive, mineral-driven Rieslings that beautifully balance rich textures with the Saar's signature vibrant acidity.