Axel Pauly, the young and talented owner of Pauly, strives to make wines that have regional identity of the Mosel – the elegance, the lightness (low alcohol) and the mineral – as well as the signature of the winery. He allows his wines a slow fermentation in the cold cellar and a long stay on the lees. “Trinkfluss” is the word he mentioned frequently when describing the style of his wines. If translated exactly, it would mean “drink flow”, which practically mean that when you drink the Pauly’s wines, you can enjoy not only one glass but bottles without getting drunk or tired at all.
Nik Weis, owner of St. Urbanshof, took over the winery in 1997. He and his staff grow 33 hectares (82 acres) of Riesling in some of the finest sites of the Middle-Mosel and Saar. These vineyards demonstrate what has fascinated wine lovers for centuries. In the three “Grand Cru” sites (Leiwener Laurentiuslay, Ockfener Bockstein, Piesporter Goldtröpfchen) and three Village Sites (Wiltinger, Saarfeilser and Mehringer), Nik Weis and his team work year after year towards expressive and characterful wines. Today the winery exports to international markets and enjoys worldwide a great reputation for exceptional Riesling wines.
Nik Weis is a third- generation vintner who, along with his family, runs the St. Urbans-Hof estate. With roots burrowed deep at his winery home he’s traveled the world gathering knowledge of the international wine scene.
In 1997, after graduating winemaking school in Geisenheim, he took over the management of his family’s estate. Subsequently, as president of Leiwen’s Young Winemakers Association, he helped to foster an image reflective of the great wines of his native village.
Nik’s philosophy has been to produce authentically great Mosel wines reflecting terroir and providing pure pleasure.
Van Volxem’s wines were once one of the most expensive wines of the world and are recently on the way back to its glory time. The core philosophy of the winery is the concept of “Naturwein” or “Natural Wine” which is wines produced by nature with minimum human intervention. This means organic practices are utilised both in the vineyard and cellar and only natural yeast are used. The yield is very low and the harvest is very late starting around the beginning of November. All these result in very aromatic wines with beautiful fruit and mineral flavour at a very low alcohol. And it is a wine that matches perfectly with food especially white meats as well as spicy Asian and Thai food.