The Jesuitengarten vineyard, previously owned by a Jesuit monastery, was acquired by the Jordan family in 1793. It is one of the top sites in Pfalz, boasting soil which is absolutely crammed with minerals. The grapes are hand-harvested in several 'tries', and the must is given time to settle naturally. Wild yeasts trigger fermentation, after which the wine matures on its lees, undergoing regular battonage. Gearoid Devaney MS: Fresh and floral, the palate has sweet fruit flavours of peach and ripe pear, with good acid and texture. It's harmonious and complex, with a long finish. Anne Krebiehl MW: There's a slightly tropical overtone, with tons of lemon at the core. It's taut and clean, with some texture and a hint of creamy richness. Austere, but so promising. Sebastian Thomas: Very pure, juicy and fine. There is bright acidity alongside smooth, ripe citrus and tropical fruit, and a long, mineral-driven finish. Plenty of power and elegance, with lots of energy.

Because this is still slightly funky (reduction) the pear and citrus notes are rather shy, but when they emerge after some aeration they're fine. On the palate this is already a very elegant wine with a long, rather polished finish. Drink or hold.

A well-concentrated, dry Riesling, featuring ripe nectarine and quince flavors and a mineral core, knit into a multilayered texture. Expressive despite its youth, this shows balance, with powerful acidity and savory mineral details carrying through. Picks up a ginger spice note on the lingering finish. Best from 2019 through 2031. 167 cases made, 10 cases imported. — AZ