Winemaker
Harald Hexamer
- Discipline
- Winemaker
Portrait of Harald Hexamer
i. Biography
The Path
At Weingut Hexamer in Meddersheim, Nahe, Germany, Harald Hexamer works from the vineyard outward: fruit-led wines, varietal clarity, and a profile that stays tied to the soil rather than to the mainstream.
The Sunday email
Read about winemakers like Harald Hexamer in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Work Today
Riesling sits at the center of the estate’s cellar work, and Harald Hexamer says so plainly: “Our heart beats for Riesling.” The cellar role is framed as controlled adjustment, not invention — the season’s vineyard work sets the terms, and winemaking is there to optimize, not overwrite. That approach is stated just as directly in the house line: “The striving for the highest quality is the guiding principle for everything we do — because we love wines with character!”
Signature
Harald's signature dishes include 2020 Riesling Trocken, Meddersheimer Rheingrafenberg Riesling Beerenauslese, Hexamer Riesling QUARZIT, and Hexamer Riesling Trocken 2023.
In Their Words “Good wines are made in the vineyard. In the cellar, the winemaker can only optimize and tease out what the grape and careful year-round work have given him.” “Fruit-driven, varietally typical wines. Wines that reflect the soil on which they grew. Wines with a mind of their own, that do not repeat the mainstream.”
FAQ
Asked of Harald
How did Harald Hexamer get started?
He is identified as the winemaker at Weingut Hexamer in Meddersheim, Nahe, Germany.
What is Harald Hexamer best known for today?
He is best known for a vineyard-first approach to fruit-driven, varietally typical wines, with Riesling at the center.
Explore
The Sunday email
Read about winemakers like Harald Hexamer in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.