The Reichsgraf von Kesselstatt estate carries over 600 years of winemaking tradition, but it was the late Annegret Reh-Gartner who transformed this sleeping giant into one of the Mosel's most respected names. When her father Günther Reh acquired the estate in 1978, Annegret discovered her calling in a male-dominated profession and never looked back.

The Graacher Domprobst vineyard represents everything Annegret believed in: impossibly steep slopes that demand everything from those who work them, ancient Devonian slate that imparts a distinctive mineral signature, and the kind of protected south-southwestern exposure that creates steely cut in cool vintages and indulgence in warm ones.

Today, the estate continues under the guidance of Annegret's philosophy—even after her passing eight years ago. The team maintains her exacting standards: selective harvesting from just 36 hectares across the Mosel, Saar, and Ruwer valleys, with 98% devoted to Riesling. This conscious reduction in size allows them to lavish attention on parcels like the Domprobst, where iron-flecked slate offers wines of extraordinary complexity.

Why You'll Love It

• Vertical, impossible farming: At a 65-degree incline, the Domprobst is beyond steep—farming it is an act of defiance against gravity. Every grape is hand-harvested by workers mountain-climbing with their buckets. You can almost taste it in the wine.
  

• Slate's pure expression: The iron-rich Devonian slate doesn't just add minerality—it creates a wine with the impression of stone, infused with citrus oil and orchard fruits like peach, apricot, and yellow plum. It is one of the wine world’s most spectacularly fruity and refreshing whites.
  

• Shocking value: Similar wines from neighboring parcels routinely command $50-80+ for their Grosses Gewächs (Grand Cru) wines.
  

• True versatility: While many German Rieslings lean either bone-dry or residually sweet, this strikes a perfect balance—technically dry but with such pure fruit intensity that there’s a real sweetness of fruit.

How to Serve It

• Serve at 43-48°F in white wine glasses, ideally on a hot day. You’ll need at least six bottles. Consider a 20-minute decant to let the wine fully bloom in the glass.
  

• Drink now through 2032.
  

• Perfect with Thai green curry, or a classic pork schnitzel.