Germany’s Grosses Gewächs Wines Launching New Vintage on September 1

September holds a special significance in the premium segment of the German wine industry.

A significant portion of the dry wines classified as VDP.Grosses Gewächs is released to the market not immediately after harvest, but starting from September 1 after the designated maturation period.

According to VDP’s official classification, dry white Grosses Gewächs wines produced from VDP.Grosse Lage vineyards cannot be released to the market for about a year, while reds cannot be released for about two years. For reds, at least 12 months of maturation in oak barrels is also mandatory.

For this reason, the 2026 release calendar will see the 2025 Riesling Grosses Gewächs and the 2024 Spätburgunder appearing together. On VDP’s official event page dated September 5, producers will also present the new 2025 Riesling GG and 2024 Spätburgunder together.

What does Grosses Gewächs actually mean?

The highest vineyard classification in the VDP system is VDP.Grosse Lage.

The dry wines produced from these vineyards are referred to as VDP.Grosses Gewächs, or simply GG.

The category is not solely based on the name of the vineyard.

According to VDP rules:

• yield is a maximum of 50 hectoliters per hectare,

• grapes are selectively hand-harvested,

• traditional production methods are used,

• vineyards and wines undergo separate quality controls.

Therefore, GG is not just a label for a premium-priced wine; it is a quality system defined by production and release conditions.

One of the most important components is time

In the wine industry, speed is often a commercial advantage.

The sooner a new vintage is sold, the sooner the producer can access cash.

However, the VDP.Grosses Gewächs model takes a contrary approach.

White wines are held until September 1 of the year following the harvest; reds are held until September 1 of the second year. VDP notes that some producers even implement a longer "late release" practice.

This structure transforms the waiting period for premium wine from a cost into a part of the product standard.

Why is September 1 important for restaurants?

For sommeliers and wine buyers, the release date of the new vintage creates a purchasing calendar similar to seasonal menu changes.

During the September period, restaurants may need to reassess:

the remaining stock of the previous vintage,
the price of the new vintage,
the producer allocation,
the cost per bottle,
and the list price.

Allocation is particularly important for small-production GG wines.

If the quantity available from the producer or distributor is limited, the restaurant must solve not only the question of "which wine do I like" but also "how many bottles can I buy and how long can I keep it on the list?"

A new vintage does not always replace the old one

One of the significant mistakes in premium wine purchasing is to automatically devalue the old vintage when the new vintage arrives.

This approach can be particularly misleading in the Grosses Gewächs category.

VDP states that a significant portion of GG wines can develop for years, and in some cases, even decades.

Therefore, the 2024 Riesling GG in the restaurant’s inventory should not be viewed as simply the "old version" of the newly arrived 2025 vintage.

The two vintages may offer:

different climate,
different acidity,
different ripeness,
and different drinking phases.

This allows for enriching the wine list with vertical tastings or different vintage options.

Expectations for the 2025 vintage are high, but the language should be measured

The Drinks Business describes the 2025 vintage with strong expressions.

VDP’s 2026 Weinbörse catalog also highlights the 2025 vintage as one of the first comprehensive presentations, emphasizing that despite changing climate, costs, and consumption conditions, producers remain focused on origin and quality.

However, broad independent tasting results are needed to make definitive judgments about the vintage, such as "extraordinary," "perfect," or "one of the best years."

From StaffMag’s perspective, a more accurate approach is to consider the release of new GGs in 2025 as a purchasing and classification event.

The value of GG for gastronomy is not just prestige

In fine dining restaurants, premium German Riesling has long been one of the important pairing categories.

The advantage of the GG system from a gastronomy perspective is that the wine can be sold not only by grape variety but also by vineyard origin.

This structure allows the sommelier to construct the following narrative:

same grape,
different vineyard,
different soil,
different producer,
different vintage.

This enhances the story value of the product in wine pairing and tasting flight design.

The release calendar also affects cash flow

While the waiting period provides quality benefits for the producer, it creates economic costs.

Before the wine is sold:

it occupies space in the cellar,
ties up capital,
creates storage costs.

In contrast, controlled release can:

strengthen the perception of product scarcity,
premium positioning,
and price discipline.

On the restaurant side, there may be a price and availability difference between receiving early allocation and purchasing from ready stock later.

What lessons can be drawn for sommeliers and distributors in Turkey?

In Turkey, German premium wines constitute a small portion of the total wine market.

However, the GG release calendar may be important for fine dining, luxury hotels, and high-segment wine bars.

On the purchasing side, the following topics should be closely monitored:

Vintage: What is the style difference of the new year?

Allocation: How many bottles are available?

Food pairing: Which dishes are being worked with on the menu?

Cellaring: Is the wine ready to drink immediately, or should it be aged?

Pricing: How will the cost per bottle of the new vintage reflect on the wine list price?

This approach can be applied not only to GG but also to all limited-production premium wines.

Stafflink’s Opinion

In our view, the most valuable aspect of the Grosses Gewächs release model from a hospitality perspective is that it transforms the wine from merely being a "new vintage" into a time-controlled premium product.

In a market dominated by fast consumption and rapid product launches, VDP does the opposite: it forces the product to wait before it can be sold.

This serves as an important reminder for restaurant buyers.

In premium wine, the newest product is not always the most accurate product. The maturity advantage of the old vintage and the freshness of the new vintage should be evaluated together.

The role of a good wine list is not to acquire the newest bottle; rather, it is to present the right wine at the right drinking period and the right price to the guest.