A recent visit to Balthasar Ress, one of the Rheingau’s premier VDP-certified organic wineries, turned into an unforgettable afternoon of wine, stories, and genuine connection. Nestled in the heart of Hattenheim, this family-run estate—founded in 1870 by the butcher-turned-host Balthasar Ress—has evolved into a beacon of fine Riesling and increasingly acclaimed Pinot Noir, all while embracing organic viticulture and a philosophy of “Fein Sei Der Wein” (And Fine Be The Wine).
It was also a special pleasure to meet Christian Ress, the passionate managing director who carries forward the family legacy with vision and warmth, alongside his father Stefan Ress, whose experience and quiet presence added depth and history to the occasion. Their hospitality made the visit feel like stepping into a family home rather than just a winery tour.
The highlight was a private tasting led by head winemaker Markus Roll and export manager Marc Pohl. Both brought infectious passion and candor to the table, turning what could have been a standard tasting into a lively conversation about life, dreams, and the soul of German wine.
We dove straight into their wines—elegant, precise Rieslings from top sites like Rüdesheim Berg Rottland and Hattenheim Nussbrunnen, alongside promising Pinot Noirs that showcase the estate’s growing red focus. The pours revealed layers of minerality, freshness, and site-specific character, hallmarks of the Rheingau’s steep slopes and slate soils.
To break the ice (and reveal personalities beyond the bottles), we asked each a series of fun, offbeat questions:
Describe your identity with three non-wine-describing words?
Markus chose Riesling, terroir, taste—a playful nod to what clearly defines him, even if he tried to avoid wine terms!
Marc went with elegant, long-lasting, freshness—words that perfectly mirror the style he champions in export markets.
If you could share one bottle of your wine with a person (dead or alive), who would it be and why?
Markus picked his wife, sharing a bottle of Bischofsberg because it’s “elegant and easy to share, great price relationship.” A sweet, grounded choice from someone deeply rooted in the craft.
Marc humorously selected George Clooney and Brad Pitt, pairing them with Würzgarten for their “fantastic characters”—a fun, star-studded fantasy that had everyone laughing.
When you were a kid, what was your dream job?
Markus dreamed of being a chef (but noted the lousy hours), pivoting at age 9 to winemaking—a precocious decision that’s clearly paid off.
Marc wanted to be a locomotive driver, inspired by his grandpa’s love of trains—a charming glimpse into a childhood fascination with movement and journeys.
If you weren’t working with wine, what would you do?
Both leaned toward hospitality: Marc mentioned F&B Manager, fitting his background in hotels and service.
The conversation turned reflective as they shared memorable moments:
Markus recalled a profound tasting with Philipp Wittmann surrounded by great Burgundies (sparking new thoughts on oak influence), falling in love with Sauvignon Blanc during a trip to South Styria, and joyful Champagne sessions with friends.
Marc spoke of starting in the army’s officers’ casino as a waiter, his hotel school education in Heidelberg that ignited his wine passion, and a pivotal role at Schloss Vollrads—where he fell for the Rheingau’s perfect blend of Mosel’s elegance and Rheinhessen’s opulent fruit and body.
We tackled bigger questions too, like engaging Generation Z, often seen as shying away from wine. Marc’s response was refreshingly honest “Younger generations consume less as they use different things like marijuana and drink RTDs. My task is not to encourage others to drink wine—my task is to find people who wish to have a good bottle of wine.” He emphasized education—helping consumers learn how to enjoy wine to add pleasure—without ever pushing alcohol.
On German Pinot Noir (Spätburgunder) gaining global recognition, Markus was optimistic as it’s getting better and better. He raved about recent tastings, blown away by the quality leap in producers like Huber over the last five years, and noted exciting improvements in German Chardonnay too.
Dreaming bigger, Markus shared a wish to experiment with Southern Hemisphere reds—Bordeaux varieties like Cabernet Franc and Merlot, and their blends—on Balthasar Ress vineyards. His dream by 2030? Simply retirement, still fueled by his love to the wine.
Advice for the next generation of winemakers came straight from the heart:
Markus: “Try as many wines as you can, be loyal to your own style, and just do it.”
Marc: “Be self-confident and pick your style.”
Finally, what would surprise people about them?
Markus laughed: “I’m an open book—I’m not as grumpy as I look.” (He doesn’t look grumpy at all—quite the opposite!)
The tasting itself was a masterclass in the estate’s evolution. Markus introduced their exciting new concept launching in 2026, inspired by the multi-vintage approach of Dreissigacker’s Vintages series: four Erste Lage vineyards across four vintages (starting with 2019), blended to create wines that transcend individual vintage challenges. With shorter harvest windows and ripeness issues becoming less dominant in the blend, the goal is classic expression through three pillars—variety, region, and winery identity. The 2019 vintage also marked the estate’s official organic certification.
Standout wines we tasted included:
2024 Goose Trail Souvignier Gris: PiWi trailblazer from the soggy riverbank spot. Explosive muscat vibes, almond edge, passionfruit kick. Smooth but a touch lean in the middle—crisp tart acid snaps it awake. Grab this funky pioneer now!
2024 Von unserem Riesling: Pure, no-nonsense Rheingau Riesling. Zesty citrus, green apple snap, steely minerality. Bone-dry, mouth-watering acidity drives it hard. Everyday hero that demands another glass—don’t wait!
2023 Rüdesheimer trocken: Steep-slope power. Fresh citrus blast, green apple crunch, subtle stone fruit and floral lift. Razor-sharp dryness, vibrant energy. Classic Rüdesheim punch—drink up fast!
2023 Hattenheimer Engelmannsberg: Erste Lage elegance. Yellow fruit rush, passionfruit exoticism, kiwi-lime zing, lemon balm whisper. Precise, juicy, mineral spine. Seductive yet serious—buy before it’s gone!
2023 Hallgartener Würzgarten: Erste Lage spice bomb. Ripe stone fruit, floral intensity, herbal edge, tight minerality. Focused, structured, long finish. Demands attention—stock up on this gem!
2023 Rüdesheimer Bischofsberg: Erste Lage benchmark. Peach-yellow apple core, leesy richness, aromatic lift. Dry, refreshing, seriously long. Powerful yet poised—claim your bottle!
2022 Nussbrunnen GG: Grand Cru depth. Concentrated pear-quince, apple, subtle nutty-mineral layers. Precise acidity, chalky grip, epic length. Elite Rheingau—don’t sleep on this stunner!
2022 Berg Rottland GG: Berg Rottland beast. Yellow peach-pineapple explosion, chamomile floral, vibrant acid spine, layered slate minerality. Intense, finesse-filled, endless finish. Top-tier—grab it!
– 2022 Reserve: Reserve-level punch. Ripe apple-citrus drive, flinty minerality, creamy texture. Dry, balanced, serious depth. Everyday luxury that overdelivers—pour it now!
– 2022 Reserve Pinot Blanc: Weißburgunder flex. Dense lemon-ripe apple, pear juice, melon, nutty-brioche hints. Juicy, spicy wood undertone, vibrant finish. Rich yet fresh—irresistible, get it while it’s hot!
We also glimpsed their recorking program for older vintages: under the guidance of an older winemaker and Dominique, select bottles are topped with nitrogen, given a small sulphur addition, and re-corked monthly—about 120 wines produced, with roughly 20 always available. Marc emphasized that for export markets, a minimum of 60 bottles per reference is ideal.
The vertical closed with a library treasure:
– 1992 Geisenheimer Kläuserweg Scheurebe Spätlese Family Reserve — Golden hue, fudgy and mushroomy development, honeysuckle botrytis notes, roasted bananas, dried flowers
Before we left, curiosity got the better of me as an intoxicating, warmly spiced aroma filled the air—cinnamon, cloves, citrus, and something deeply comforting. I asked what the captivating smell was, and Markus grinned, explaining they were preparing their own Glühwein base right there in the back. He kindly led me over to their small, hands-on operation: a gentle simmering pot where they infused their own red wine with classic mulling spices—cinnamon sticks, cloves, star anise, orange peels, and just the right touch of sweetness—crafting a house version true to German holiday tradition. The scent alone was pure winter magic, evoking Christmas markets and cozy evenings by the fire. It was a delightful, behind-the-scenes moment that made the visit feel even more personal and authentic.
To close out this lovely visit, we headed to their charming WineBar (Vinothek) in the heart of Wiesbaden—a vibrant urban outpost that perfectly complements the estate experience in Hattenheim. Tucked into the lively city center, the Wiesbaden location buzzes with a cozy yet sophisticated ambiance: warm wooden furnishings, soft ambient lighting, and an inviting, relaxed feel that invites you to settle in for longer than planned. Shelves stocked with the full Balthasar Ress portfolio and subtle design touches echoing the winery’s heritage create an intimate, welcoming space amid the city’s energy.
The friendly staff welcomed us like old friends—knowledgeable, approachable, and quick with a smile—pouring a few additional wines we hadn’t tasted during the main session at the estate. They offered just the right amount of insight on each selection, letting the wines shine without any hard sell. Adding to the charm, the establishment is proudly **dog-friendly**, a thoughtful detail that makes it feel even more inclusive and laid-back for visitors with four-legged companions in tow.
We enjoyed a couple more gems from their lineup—perhaps a refreshing sparkling or another elegant Riesling—as the afternoon light streamed through the windows and the gentle hum of Wiesbaden life unfolded outside. It was the perfect, unhurried finale: a chance to reflect on the day’s discoveries while savoring the wines in a fresh, city-centric setting.
Leaving Balthasar Ress—both the estate and the Wiesbaden WineBar—glasses still echoing with crisp Riesling acidity and velvety Pinot notes, the experience felt like more than a tasting. It was a reminder that great wine comes from people with stories, convictions, and quiet ambition—across generations and locations. In a world of trends, Balthasar Ress are quietly crafting timeless elegance—one authentic bottle at a time. If you’re in the Rheingau or nearby Wiesbaden, make the detour; the wines (and the warm hospitality) will linger long after.
