2024 Tesch Riesling Trocken St. Remigiusberg Laubenheim Nahe 750 ml

The 2024 Tesch St. Remigiusberg Riesling’s 96-point scores from James Suckling and Wine Advocate are not surprising, given that this is made by “one of the most interesting producers in Germany” (Advocate)—in a vintage we adore, no less, and from one of his two Grand Cru sites. What’s genuinely shocking is how affordable it is. 

Well, maybe that should not be a surprise, either. Jancis Robinson—our greatest active wine critic and a Master of Wine—called Riesling “the greatest white-wine grape in the world.” She went on to say that “German dry Riesling is one of the wine world’s undervalued treasures.”

Consider the historic Weingut Tesch. The Wine Advocate hailed them as “one of the most interesting producers in Germany when it comes to dry, linear…Riesling classics in top quality and for affordable prices.” They went on to declare that “The 2024 vintage may even be the best in the first quarter-century under the direction of Martin Tesch.”

But we’re able to offer Tesch’s 2024 St. Remigiusberg single-vineyard Riesling for well under $40, and it needs to be in the cellar of anyone who covets exceptional white Burgundy or Sancerre. It’s made with more care and technique in both the vineyard and the cellar than nearly any white at the price—an undervalued treasure if we ever saw one.

Weingut Tesch was founded three centuries ago, in 1723. They’ve been tending vines in the heart of the Nahe region ever since, acquiring land in some of the most coveted crus of the area. This bottling is entirely from the St. Remigiusberg vineyard in the town of Laubenheim, one of the two top sites in the Tesch portfolio, and their smallest vineyard. 

“Of all the dry crus, the Remigiusberg is the most sophisticated and complex,” according to the Wine Advocate, and this wine begs for bottle age or a decant ahead of drinking.

It’s hard to think of a white-wine-friendly meal this wouldn’t improve, and we’ve enjoyed it recently with everything from a Little Gem salad studded with radishes, pumpkin seeds, and goat cheese to a char-broiled branzino stuffed with fennel, lemon, and herbs.