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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The Spatlese from the Wehlener Sonnenuhr shows a concentration of ripe fruit such as ripe apricot, combined with ripe peach aromas.
It is ideal with very spicy foods, such as Thai or even Indian style dishes.
"Powerful and racy, with mineral and graphite overtones to the plush ripe peach and apricot flavors. There's a steely note midpalate, with plenty of citrus zest on the finish. Complex and well-crafted. Drink now through 2035."
The passion for good and great wine is practically inborn in the owners of the wine estate. Dr. Peter Pauly, born in 1939, has a Ph.D. in agricultural science and is the offspring of the long-standing wine families Bergweiler and Prum, first mentioned in official records in 1156.
Dr. Pauly's grandfather, Zacharias Bergweiler, was for many decades one of the most respected wine...Read More About Dr. Pauly-Bergweiler
(moe-ZELL saahr -RUE-wehr)
The Mosel river winds its way through this wine region, passing by some of the steepest, most northerly vineyards of the world. The wines from the Mosel have a most distinctive soil based on slate. The slate-rich soils covering the region are what imparts the amazing, well-loved slate-y, mineraly flavors and aromas to the delicate Mosel wines. To keep...Read More About Mosel-Saar-Ruwer
The Riesling grape is happiest in a cooler climate, one that fosters its slow
and steady ripening. Often assumed to be the producer of only sweet wines, Riesling
is a fascinating grape of many faces. From bone dry to lusciously sweet, this
variety is delicious at any sugar level with its intense aromas and steely acidity.
Most popular in...Read More About Riesling
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