A Pair of Riesling Quartzit from Hexamer

It is always fun to try wines from Weingut Hexamer as they are both interesting and reasonably priced.  Last summer we tasted through the 2006, 2007, and 2009 Riesling Quarzit wines.  The Quarzit wines come from a parcel in the Meddersheimer Rheingrafenberg vineyard rich in quarzite soils.  The 2010 Riesling Quarzit, which  is from the vintage remarkably high in both acidity and sugar, took several days to settle down and reveal itself.  Now that I am drinking a bit more Riesling I have noticed the use of “sponti” in the notes of both Terry Theise and Lyle Fass.  This is a term used to describe the wild or stinky aromas in a Riesling due to the fermentation with indigenous yeasts.  This bottle definitely exhibited sponti so if you want to experience this aroma then that is reason alone to buy this bottle!  In recommending this wine I strongly suggest that you cellar it for several years, otherwise you will be disappointed if you drink it all during the first day.

Unfortunately I never tried the 2008 Riesling Quarzit for the 2008 Riesling Quarzit Reserve is an unusual blend.  It is an interesting wine whose flavors morph with air.  It is a wine you may drink as the 2010 Quarzit ages.  These are currently available at MacArthur Beverages.

2010 Weingut Hexamer, Meddersheimer Rheingrafenberg, Riesling Quarzit, Nahe – $19
A Terry Theise Selection imported by Michael Skurnik Wines.  There was a brighter start with ample acidity, a slight Pilsner note (sponti from the natural yeast) before the residual sugar came out midpalate, followed by tart fruit in the finish.   After two days the wine became integrated as it revealed tart white fruit which prickled the tip of the tongue then put on weight as freshly focused yellow fruit came out.  **(*) 2015-2019.

2008 Weingut Hexamer, Meddersheimer Rheingrafenberg, Riesling Quarzit, Reserve, Nahe – $22
A Terry Theise Selection imported by Michael Skurnik Wines.  This is a blend of 75% regular Quartzit and 25% from a 1200 liter cask that took an extra long time to finish fermenting, which was blended then aged for an additional 12 months on the lees.   This was a vibrant yellow color.  In the mouth the flavors initiated with a big wave of fruit, almost prickly, sweeter, with a saline and subdued ripeness to the honey texture.  Flavors of stone mixed with the acidity.  With air the wine became fresh with floral and honey flavors.  *** Now-2019.