Hofgut Falkenstein makes mostly dry-fermented Rieslings. Winemaker Erich Weber uses natural yeasts and wooden barrels only (no stainless steel). The vineyards are stretched along the Saar with soils consisting primarily of red and blue slate. Falkentstein's yields - from vines up to 80 years old - are very low at between 20-30 hl/ha. The Riesling vines on Niedermenniger Herrenberg are ungrafted.
I like the modest wine label of the Niedermenniger Herrenberg, which looks like it has been printed on an old ink-jet printer sitting on one of the large barrels.