Wintricher Geierslay “Sur Lie” is a wine made from Riesling grapes grown in the Geierslay vineyard, located in the Mosel region of Germany. “Sur Lie” refers to the winemaking technique where the wine is aged on its lees (the spent yeast cells) for an extended period, which imparts additional complexity and texture to the wine. This method enhances the natural characteristics of the Riesling, resulting in a wine with rich, rounded flavors and a subtle creamy mouthfeel. The wine typically exhibits
At a Glance
- Origin: Mosel, Germany
- Varietal & Type: Riesling
- Vintage: 2023
- ABV: 13%
- Vineyard Soil: Blue-grey-brown slate with quartzite
- USNW Classification: Natural
Tasting Notes & Pairing
- Profile: Minerals, honey, and stone with apple, peach, and citrus. Crisp acidity with earthy depth and long finish.
- Food Pairing: Asian cuisine, white meat with spicy seasoning, shellfish, pork.
- Serving Temp: 46-50°F (Well chilled)
About the Winemaker
Weingut Günther Steinmetz, a 120+ year-old estate centered in Brauneberg in the heart of the Middle Mosel, is now led by Stefan Steinmetz. The winery commands holdings across legendary sites including Brauneberger Juffer, Piesporter Goldtröpfchen, Wehlener Sonnenuhr, Dhroner Hofberg, and their signature Wintricher Geierslay—the ‘vulture slate’ vineyard in a gorgeously situated cool side valley planted to 65-year-old vines.
Stefan took over when just 17 years old following his father’s sudden passing in 1998. Not hoped for and not easy, his heroic determination to assume the mantle at such an important estate has led to remarkable success. Stefan’s grandfather was among the first in Brauneberg to bottle wines under his own name. Today, half of the estate’s 42 hectares fall within VDP Grosse Lagen (Grand Cru) designations—an unusually high proportion for an independent Mosel estate. James Suckling awarded the 2022 Rosengärtchen 100 points.
Farming & Cellar: Stefan is committed to natural viticulture: no fertilizers, herbicides, or insecticides; no added yeasts, fining agents, acid adjustments, or animal proteins. All wines ferment spontaneously in large wood or steel. As Stefan says: ‘The aim of my efforts is to create wines that are a fingerprint of everything that makes up the character of a great vineyard.’ Aging extends two to five years on lees for cru bottlings, creating structured, age-worthy Rieslings with crystal-clear mineral expression.
