[TN] '07 Hexamer Quartzit

Mar 11, 2009 4 Replies

As part of our ongoing traversal of entry-level '07 German Rieslings, tonight we opened (with a dinner of carrot-ginger soup and cheese tortellini tossed with salt-broiled salmon and butter):


2007 Hexamer Riesling "Quartzit" nose: apricot and lime palate: rich mouthfeel, balanced acidity, herbs, black currant?, off-dry

Surprisingly big for a QbA, this wine really impressed us with its sense of fruit and balance, not to mention its complexity. And its 9.5% ABV is a welcome thing, too.



Mark Lipton


I have not heard of this wine before, so I did a little research. Hexamer is the name of a winery and quarzit(quartzite in English) is the name of a mineral in a few vineyards, including one owned by Hexamer. Does the label also have Meddersheimer Rheingrafenberg in small letters under the name you gave? That vineyard has some quarzit. If your bottle has that text on the label, then it is a Nahe, grosslage Paradiesgarten, village Meddersheim, vineyard Rheingrafenberg, and of course the grosslage name will not be on the label if it has a specific vineyard name. Since Hexamer makes several wines, it is difficult for me to tell just what you have unless I know for sure that there is no village or vineyard name on the label.

Yes, same wine. The Quartzit is used as a brandname, and is prominently featured, the Meddersheimer Rheingrafenberg is in small lettering. A QbA, the brandname is used in a similar fashion to Leitz's Dragonstone. Usually a fine value (though prices have crept up a bit).

Mark, nice notes and interesting pairing. The carrot/ginger soup sounds classic with Riesling, I wasn't so sure about cheese tortellini, but then the salt broiled salmon made it seem more "right." How did you think it went?

Yes, this is Harald Hexamer's Meddersheimer Rheingrafenberg 2007er "Quarzit" (apologies for the added T) and it is from the Nahe.

Mark Lipton

It went very well with both dishes. In reality, I chose the wine before the food (Jean came home from a busy day at work and demanded a chilled white wine, preferably a Riesling -- who am I to deny her? ;-) but had few doubts about those food choices. The fact that there was no sauce apart from butter and salmon on the tortellini saved it, I think.

Mark Lipton

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