Stefan Meyer’s family has deep roots in their village, with a history dating back to the 1700s in Reitburg. Their connection to the land is as strong as the clay and loam soils their vines grow in. These vines, planted along the border of the Palatinate Forest, span 16 hectares across 70 small plots. When Stefan’s grandfather, Karl Hermann Meyer, founded the estate in 1954 with just 4 hectares, it’s clear that growth here has always been measured and thoughtful, only acquiring the best plots and always prioritizing quality over quantity.

Stefan, who took over the estate from his father Willi in 2011 after training at Bassermann Jordan, continues to innovate while honoring the “powerful tradition” of his grandfather. This innovation includes hand-harvesting and sorting all the fruit, as well as eliminating the use of any chemicals in the vineyards. The estate is currently in the process of obtaining organic certification from Ecovin. The results of this natural approach are evident when walking through their vineyards. While Stefan’s vines are lush with natural grasses and cover crops, the adjacent “conventional” vineyards are dry and barren. Of course, the true testament to this philosophy is in the bottle. Stefan’s wines are some of the finest - and best values - coming out of the Pfalz today.

Along with traditional Riesling, Stefan also grows local red varieties such as Portugieser, Sankt Laurent, and Dornfelder for his cuvée Ein Liter Rhodt—a playful reference to the grape color and the village name. He also farms Kerner and Chardonnay. But perhaps Stefan’s most delicious and exceptional value comes from his old-vine Silvaner, some of which are over 40 years old. Spontaneously fermented in stainless steel and bottled in liter-sized bottles, this vibrant, fresh wine beautifully expresses the loam soils and Stefan’s youthful energy, all while embracing the sustainable practices of organic and biodynamic farming.