Hans-Joseph anticipated the dry wine movement in the Rheingau a few decades before anyone else. His wines are all about dried earth and rocks, herbs, vaguely subterranean, a bit savory, briny, and smoky that slowly reveals fine layers of bright citrus. Becker is a strong advocate of minimal manipulation and wild-yeast fermentation. This philosophy is gaining the attention and praise of Riesling lovers around the globe.
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