The Dr. Wagner winery is located in Beurig, a district of Saarburg, in the immediate vicinity of Saarburg train station. Here, in 1880, Josef Heinrich Wagner founded the winery as a wine and sparkling wine cellar and had the winery estate built – an impressive Gründerzeit villa in the middle of a park. Underneath the building extends the largest vaulted cellar on the Saar. For its time, this huge and modern cellar offered space for over 100 large wine casks and also had ground-level access to the railway tracks. This meant that, in the past, sparkling wine base wines could be delivered by rail and processed at the winery, and the produced goods could be transported directly by rail to customers all over the world. Over the decades, the winery gained an excellent reputation with its refreshingly typical Saar wines and sparkling wines and became a member of the Großer Ring VDP.Mosel-Saar-Ruwer eV in 1996. The winery owns 7 hectares of Riesling vineyards in the top locations Saarburger Rausch, Saarburger Kupp, and Ockfener Bockstein, which are characterized by their high average vine age of over 45 years. This means the winery could practically label every bottling "Old Vines". It should be emphasized that all vines are cultivated in the traditional Mosel single-stake training system (heart shape). In addition, in 2019, the monopole location Saarburger Laurentius with root-stock vines over 100 years old was leased. Due to the close row spacing and the traditional training system, all vineyard work, such as pruning, plant protection, and of course the harvest, is carried out manually by hand.



"100% steep slopes, 100% single-stake cultivation, 100% old vines, 100% traditional large wooden barrels, 100% Riesling, 100% hand work!"

After completing apprenticeships at renowned wineries on the Moselle and in the Rheingau, young Christiane Wagner took over the family winery in 2009, armed with a viticulture diploma from the prestigious Geisenheim University. She assumed full responsibility for the operation in 2011, at just the end of her twenties. Since then, she has led the traditional winery in its fifth generation, an occasion she marked by naming her first wine "Generation V"—a mineral, semi-sweet Riesling that perfectly reflects the winery's light-footed style. This innovation was not to be the only one. Subsequently, the winemaker created a semi-sweet top-of-the-line Riesling, named after the winery founder "Josef Heinrich," and a slightly fruitier, dry version with a pink label called "Mathilde" quickly joined the classic Saar Riesling Brut sparkling wine. Thus, the great tradition of the house is omnipresent, yet the animal-loving winemaker skillfully combines tradition and modernity with targeted innovations, such as a new wine shop in the estate park. After work, she enjoys her animals, which have found a spacious and beautiful home in the estate park. A horse, two dogs, a number of ducks, chickens, sheep, and even two peacocks almost give the impression of a lovingly arranged small petting zoo, which underlines the romantic flair of the park.


"Light-footed Rieslings with elegant fruit aromas and a low alcohol content"

A spring originates in the spacious vaulted cellar, pushing through the brittle slate rock, flowing through the entire cellar and thus ensuring a constantly cool climate with high humidity - ideal for the production of fine-fruited Saar Rieslings! In autumn, the harvested grapes are pressed whole and then left to "settle" overnight in clarification tanks. Through natural sedimentation, the turbidity sinks to the bottom of the tank, allowing the clear must above to be drained into the traditional 1,000l oak barrels by gravity. In the Mosel-Fuder barrels, the must is now fermented slowly and gently, resulting in Riesling wines that develop an invigorating fruit aroma from citrus and stone fruit aromas to fine floral notes and are characterized above all by their extremely low alcohol content and great digestibility. The wines already provide great pleasure in their youth and are a true refreshment, especially on warm, sunny days! Due to their crisp acidity and fine minerality, however, they also have very good aging potential and can mature excellently over decades.