Theresa Breuer took over at the helm of this family estate in 2004 aged 18 and quickly set about transitioning to organic viticulture. This is her Rudesheim Estate Riesling from vines grown in slate and quartz soils overlooking the Rhine. Fermented in old oak foudre with native yeasts and left on the lees for a year, it's exceptionally pure and very mineral with a steely, almost cooling effect and a touch of green apple and lime.