Born in Leiwen in the Mosel in 1980, Andreas Bender first learnt about soil, viticulture and terroir from his father, a vine propagator, and made his own wine when he was just thirteen years old. He knew from an early age that this is what he wanted to do for the rest of his life. Andreas went on to study at Geisenheim and spent a few years working for different wineries in Germany, France, Italy and the USA before starting his own project with his family’s vineyards in 2008.

His philosophy is really quite unique in the world of German wine: instead of following the widely accepted German model whereby top single vineyards are vinified and bottled separately, he blends them according to three different styles: Dajoar, Paulessen and Hofpäsch. While on the one hand his ideas are very modern, when it comes to winemaking itself, Andreas is very committed to tradition: he believes careful cellar work, simple winemaking methods and natural fermentation.

The Mosel wine region, located in western Germany along the winding Mosel River and its tributaries, is one of the country’s most celebrated viticultural areas. Known for its steep, terraced vineyards—some of the steepest in the world—it benefits from a cool continental climate moderated by the river, which reflects sunlight and retains warmth, aiding grape ripening. Long, sunny autumns allow for extended hang time, producing grapes with intense aromatics and balanced acidity.

Soils are dominated by heat-retaining slate, both blue and red varieties, which store warmth, promote excellent drainage, and impart distinctive minerality to the wines. This terroir, combined with the region’s climate, creates ideal conditions for Riesling, the star grape of the Mosel. Smaller plantings of Müller-Thurgau, Elbling, and Pinot varieties also exist, though they play a supporting role.

Mosel wines are celebrated for their lightness, finesse, and purity of fruit. Rieslings range from bone-dry to lusciously sweet, often displaying aromas of green apple, white peach, lime, and floral notes, underpinned by a hallmark slate-driven minerality. The best examples show vibrant acidity and remarkable ageing potential, developing honeyed, petrol-like complexities over time. The region’s wines are prized for their elegance, balance, and ability to vividly express their unique origin.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.