The vineyards of the estate are located in Ockfen, Saarburg and Wawern. The "Wawerner Herrenberger" site is a monopole site to the Dr. Fischer estate. While the wines of the "Ockfener Bockstein" are characterized by racy, well structured fruit, the wines of the "Wawerner Herrenberger" present themselves more filigrane and elegant. This is due to the soil of the first being mostly slate and the soil of the later consisting of more clay. This provides our customers with a fine variety of wines. In the cellar the wines undergo spontaneous fermentation with natural yeast. It is our goal, to display the characteristics of the single vineyard sites in the individual wine. This reductive concept is carried out in our cellar, which naturally maintains a stable cool temperature and therefore provides optimal conditions. Wines from the Saar region naturally need a little more time to mature. With bottle age they will become more elegant and expressive as well as rounder in their appearance. The wines are astonishingly low in alcohol, but high in mineral contents. The fine acidity harmonizes well with the sweetness, giving a crisp finish. The Dr. Fischer estate belongs to the elite of the best 300 estates of Germany (member of the VDP association), and most of the production is exported, mainly to the USA.
Although not certified organic, great care is taken with respect to sustainable viticulture, as well as selective handpicking and gentle processing of the grapes, followed by a cool, naturally slow fermentation in the old oak Fuder casks (1000 litres). Since the 2007 vintage, we have been bottling our wines with the new stelvin closure. View all Dr. Fisher Wines
About Mosel-Saar-RuwerView a map of Mosel-Saar-Ruwer wineries
Notable FactsRiesling is the grape of the Mosel – the combination of this grape with the slate soils is what makes Mosel wines so breathtakingly delicate. Common descriptors of the Mosel Rieslings include steely acidity, wet stone and delicate texture. Lower in alcohol and high in acidity, the wines are still balanced with the rich flavors of Riesling and the slate-y flavors from the soil. Two districts (or Bereiche) that you find most often on Mosel labels are Bernkastel and Zell. Both are good producers of wine from this region. Many other good wines are coming from the area – just look to make sure the bottle says "Riesling" on the label – that's a sign of quality.
White Wine GuruWith some of the steepest and northernmost vineyards in the world, as well as the coolest climate, Germany produces some of the best white wines in the world, mainly Riesling. Delicate, age-worthy, intense and elegant are the typical descriptions for these wines. Note that “sweet” is not a common descriptor because the idea that most German wines are sweet is just not so. In fact, the majority of wines made in Germany are dry and more recently, the country is exporting value wines that are easy to drink, extremely food friendly and, luckily for some, containing labels that are easier to read!
The classification system of Germany is somewhat confusing. Like the rest of the old world, there's some hierarchy to it all. The categories are: Tafelwien (table wine), Landwein (land wine, similar to France's Vin de Pays) and the first “Q” level, QbA. QbA wines are easy-drinking and inexpensive – the only requirement being that the wine must come from one of Germany's thirteen official wine growing regions. The final level is QmP, which is the strictest level of German wines. The qualification consists of 6 levels, based on ripeness level at harvest, though that does not always translate into sweetness level.
Here are a few definitions to help in picking out a German QmP wine: