100% Riesling

Food pairings: Asian-inspired fish dishes, such as a fragrant Thai tom kha soup.

Winemaking: Fermented spontaneously with native yeasts, then aged for several months on its fine lees, gathering texture and complexity. Eva Fricke works minimally in the cellar, following organic and vegan principles.

Vineyards and terroir: Eva Fricke's village wine is a cuvée of vineyards around Kiedrich, in the Rheingau, where loess and loam soils bring out juicy notes of kumquat and orange. In her steep vineyards she works almost entirely by hand, sorting the fruit over several passes at harvest, and she uses no herbicides or pesticides.

Family and history: Born in Bremen, Eva Fricke found her home in the Rheingau, where she now runs her own estate in Eltville. Harvests at wineries in France, Italy, Australia and South Africa shaped her craft before she set out on her own, and her rise has been swift: Falstaff named her Newcomer of the Year in 2013, the Frankfurter Allgemeine Zeitung called her the rising winemaker of 2015, and Stuart Pigott dubbed her his Riesling Heroine of 2016. The estate has been certified organic since 2016 and registered with the Vegan Society since 2017.