Who makes it
Philipp, Jonas and Lukas Seckinger run the estate and are listed as its winemakers. Their Rieslings link Niederkirchen to the wider Mittelhaardt: a multi-site bottle can draw together loess and sandstone fruit, while a Deidesheim terrace bottling isolates one slope. That distinction keeps the labels useful: the broader wines show a house approach, and the named sites narrow the frame to a particular ground and exposure.
Founded as a family business in 2012, Seckinger developed its work around vineyards that range from easier mixed-origin parcels to steep terrace ground. The brothers describe biodynamic farming as their path forward, and Falstaff lists the production style as organic. In the cellar, spontaneous fermentation, extended barrel time and limited intervention keep the wines connected to those sites: acidity, extract and savoury detail are allowed to remain part of the finished Riesling instead of being smoothed away.
Where it grows
The estate works on the Mittelhaardt, the central stretch of the Pfalz, from its base in Niederkirchen. Riesling is the documented grape at the heart of the range, and the wines move between Ruppertsberg, Niederkirchen and Deidesheim. Riesling vom Löss, for example, draws mainly from Ruppertsberger Linsenbusch and Niederkirchener Schlossberg, so its grapefruit, citrus and soft acidity arrive as a blended expression rather than a single-site statement. Petershöhle, by contrast, is tied to a Deidesheim terrace and carries a more concentrated site signature of reduction, red fruit and brisk acidity.
The Deidesheim terraces make the contrast even more visible. Mäushöhle sits on a south-facing terrace of yellow sandstone; Petershöhle is on a southeast-facing terrace of red sandstone. Both were recultivated, but their slope direction and stone are distinct, so the names point to different growing conditions rather than two labels for the same style.
How it is made
The cellar
Seckinger selectively harvests and gently presses its grapes before primarily spontaneous fermentation. Native yeasts and wooden casks shape texture without turning the wines into oak-led Riesling; Riesling vom Löss is split between stainless steel and used large casks, retaining citrus lift while building extract through the middle of the palate. The estate also avoids fining agents, and regular malolactic fermentation is reported. Together, those choices can bring a broader feel and less overtly sharp acidity while leaving dry fruit, salt and barrel-aged texture in view.
What they make
Riesling vom Löss is the open, multi-site expression: grapefruit and citrus on the nose, soft acidity, high extract and a clear, lively finish. Its mix of steel and used large wood suits a wine designed to show freshness alongside a little width.
R Riesling PURE gathers fruit from Ruppertsberg’s Reiterpfad, Linsenbusch and Nußbien. Large wooden barrels and used French tonneaux support a more layered, savoury shape, with fruit and acidity alongside salinity, brioche and a glossy mid-palate. The vineyard mix is part of its structure: red sandstone, loess and lime marl are brought together in one dry Riesling.
Wines to try
First bottle
Start with Riesling vom Löss. It brings together fruit from Linsenbusch and Schlossberg, spontaneous fermentation and ageing in both stainless steel and used large casks. Grapefruit and citrus arrive first, followed by high extract, soft acidity and a dry, persistent finish. It shows how Seckinger can make a mixed-site Riesling feel broad on the palate while keeping the fruit and acidity bright.