Collection: Jakob Tennstedt

Jakob Tennstedt, originally from Berlin and a trained chef, discovered his love of wine through the restaurant industry. After stints in top international restaurants and stays in Austria, Italy, and France, he found his calling in winemaking. Today, in the cool Kautenbach Valley near Trarbach on the Middle Moselle, he creates wines that impressively reflect his passion for craftsmanship and nature.

The steep slopes of the Ungsberg and Hühnerberg vineyards, characterized by old, ungrafted vines and slate soils, are the heart of his work. The unique microclimate – cool nights, Mediterranean daytime temperatures, and the proximity to the Kautenbach stream – imbues the wines with vibrancy, elegance, and depth.

Tennstedt works exclusively organically. The vineyards are tended by hand, including soil cultivation and the preservation of historic dry stone walls. He strengthens the vines and promotes soil fertility with his own herbal teas and compost. This respect for nature is reflected in the quality of the grapes and wines.

His experience as a chef is evident in the precision and attention to detail that also extends to the cellar. Tennstedt relies on spontaneous fermentation, traditional aging in wooden barrels, and minimal intervention. Sulfur or other additives are not used. The wine is bottled directly from the barrel, sealed with natural corks, and then sealed with his own beeswax.

The wines bear the names of animals native to the vineyards, such as "Waldportier" (Forest Porter) or "Perlmuttert" (Mother of Pearl). These names underscore his connection to nature and invite you to discover the wines with all your senses.

Experience Mosel Rieslings that uniquely combine craftsmanship, a connection to nature, and the precision of a chef.