At a glance

Producer

Van Volxem

Region

Mosel-Saar-Ruwer, Germany

Grape variety

Riesling

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Aromas of green apple, lemon zest, slate minerality, and subtle floral notes. Palate is fresh with citrus acidity and a long, stony finish.

Evolution: Over the next 5-10 years, develop deeper mineral complexity with hints of petrol and honey emerging.

At peak: Expect a refined balance of vibrant acidity and terroir-driven minerality with layered texture and length.

Structure

Acidity

High, vibrant and crisp acidity typical of Mosel Riesling

Tannins

None (white wine, no tannins)

Alcohol

12-12.5%

Aging potential

Excellent aging potential of 15+ years due to high acidity and quality terroir

Drinking window

Peak drinking

2026 to 2044

Optimal window

2023 to 2047

Current status

Approaching early maturity

Current condition

Wine has developed complexity and is showing fresh acidity with evolving minerality.

The 2019 vintage at Van Volxem Wiltinger Scharzhofberger is structured with high acidity and low pH, enabling long-term aging. The wine balances youthful vibrancy with concentration from a warm but balanced vintage, supporting a drinking window extending 15+ years. Peak maturity typically begins 7-8 years post vintage, consistent with Rieslings from this renowned single vineyard.

Food pairing

Pairs excellently with seafood such as oysters and scallops, light poultry dishes, Asian cuisine with ginger and lemongrass, and sharp goat cheeses.

Serving

Serving temperature

8-10°C / 46-50°F

Decant

Not required

Sustainability

Sustainability score: 8/10

Van Volxem employs energy-efficient winery systems, water conservation methods including drip irrigation, and minimal intervention winemaking. Packaging uses lightweight bottles to reduce transport emissions.

Van Volxem’s commitment to sustainable farming and energy conservation reflects a strong environmental stewardship. While not yet fully certified organic or biodynamic, their methods emphasize reduced chemical inputs and resource efficiency. The focus on terroir expression aligns with preserving vineyard ecology. Carbon footprint is moderate due to exports but offset by mindful packaging and production.