Max Kilburg 'Vertigo' Riesling Feinherb, Wintrich, Mosel, Germany 2025
Vertigo is a joint project between vom Boden and Max Kilburg, the 20th-generation winemaker behind Geierslay, one of Wintrich's storied estates and a neighbor of Julian Haart's. Rather than a single-site bottling, Max blends barrels from his own cellar with selections from other respected growers across the village — turning serious old-vine fruit that might otherwise vanish into an anonymous co-op blend into a transparent, village-level wine. Wintrich sits on steep, sun-facing slopes in the Middle Mosel between Piesport and Brauneberg, home to the celebrated Ohligsberg Grosse Lage, where grey-blue slate and quartzite send vines digging deep for water — terroir that gives Wintrich's Rieslings their signature tension.
- Winemaker: Max Kilburg
- Farming: Sustainable viticulture
- Variety: 100% Riesling, Feinherb style
- Terroir: Wintrich, a village in the Middle Mosel between Piesport and Brauneberg; steep, grey-blue slate and quartzite slopes; sourced as a village-level blend across multiple Wintrich growers' parcels rather than a single vineyard.
- Vinification: Hand-harvested, gentle basket-pressing, native yeast fermentation in stainless steel; final cuvée blends barrels from Max Kilburg's own Geierslay cellar with casks selected from other Wintrich growers.
- Tasting Notes: Don't fear the feinherb — this off-dry style sits gently between bone-dry and the sweeter Spätlese, with just enough residual sugar to balance the wine's natural acidity without tipping into sweetness. Lemon zest, white peach, wet slate, and gentle florals, with a whisper of sweetness against shining acidity and a mineral finish that keeps pulling you back for another sip.
- Food Pairings: Built for anything with chilies — spicy dan dan noodles with pork, green Thai curry with eggplant, or a bánh mì with sliced jalapeños. Or go classic Mosel: grilled trout with almonds and lemon butter, or a cheese board with aged Gouda and fruit.
Max Kilburg 'Vertigo' Riesling Feinherb, Wintrich, Mosel, Germany 2025
Vertigo is a joint project between vom Boden and Max Kilburg, the 20th-generation winemaker behind Geierslay, one of Wintrich's storied estates and a neighbor of Julian Haart's. Rather than a single-site bottling, Max blends barrels from his own cellar with selections from other respected growers across the village — turning serious old-vine fruit that might otherwise vanish into an anonymous co-op blend into a transparent, village-level wine. Wintrich sits on steep, sun-facing slopes in the Middle Mosel between Piesport and Brauneberg, home to the celebrated Ohligsberg Grosse Lage, where grey-blue slate and quartzite send vines digging deep for water — terroir that gives Wintrich's Rieslings their signature tension.
- Winemaker: Max Kilburg
- Farming: Sustainable viticulture
- Variety: 100% Riesling, Feinherb style
- Terroir: Wintrich, a village in the Middle Mosel between Piesport and Brauneberg; steep, grey-blue slate and quartzite slopes; sourced as a village-level blend across multiple Wintrich growers' parcels rather than a single vineyard.
- Vinification: Hand-harvested, gentle basket-pressing, native yeast fermentation in stainless steel; final cuvée blends barrels from Max Kilburg's own Geierslay cellar with casks selected from other Wintrich growers.
- Tasting Notes: Don't fear the feinherb — this off-dry style sits gently between bone-dry and the sweeter Spätlese, with just enough residual sugar to balance the wine's natural acidity without tipping into sweetness. Lemon zest, white peach, wet slate, and gentle florals, with a whisper of sweetness against shining acidity and a mineral finish that keeps pulling you back for another sip.
- Food Pairings: Built for anything with chilies — spicy dan dan noodles with pork, green Thai curry with eggplant, or a bánh mì with sliced jalapeños. Or go classic Mosel: grilled trout with almonds and lemon butter, or a cheese board with aged Gouda and fruit.