Ried Seeberg
Riesling 2014 | 0,75L
Gratis Versand
Warm-spicy nose of porcini mushrooms and forest soil, subtle nut notes, blood oranges with floral accents, quite elegant, some fire stone, slightly exotic; lots of fruit, peach, papaya and sugar melon with a touch of vanilla, taut and compact,
delicate, racy, rather long finish.
| Pairs well |
Mushrooms, pasta in saffron, wildfowl, duck, grilled fish
|
| Origin | Seeberg, Kamptal |
| Grape variety | Riesling |
 |
3h Decanting time |
 |
12-14°C Drinking temperature |
| Alcohol |
13,0%
|
| Residual sugar |
3,5 g/l
|
| Acidity |
7,0 g/l
|
| Closure |
Natural cork
|
Gratis Versand
Versandbereit in 1-2 Werktagen
Derzeit verfügbar
I like being on the Seeberg. Up on the plateau, at over 300 meters, where the summer sun shines from early morning until late in the evening. Here is where the continuously blowing wind has the last word. I like the vines that are deeply rooted in the soil – they’re even older than me.
Cultivating the vineyards is somewhat easier on the Seeberg than on the Heiligenstein or Steinmassl. The soils here are deeper and, due to their advanced age, the vines find their natural balance more easily. The intense sunlight, however, requires careful canopy management and a perfectly executed harvest time, when there’s an optimal balance of sugar and acidity.
The location
The Seeberg lies directly across from the Heiligenstein. In both vineyard sites there is, almost without exception, Riesling. There may be only about one kilometer between their terraces, yet the two are as far apart in geological and sensory terms than as if they were in different hemispheres.
The vines on the Seeberg are south-facing. There is no lack of light and sun here, yet the harvest is usually late in the season. This is a result of the continuously blowing north wind, which provides a cooling counterpoint in the vineyards and keeps the acidity and tension high in the grapes.
The ground
The desert sandstone that dominates the Heiligenstein today is no longer found in the Seeberg; instead, there is garnet mica schist, some of which is permeated by amphibole-rich veins. The subsoil is crumbly and porous, allowing the vines to root deeply and obtain their nutrients and minerals from the depths of the hill.
All Facts
| OriginSeeberg, Kamptal |
| Grape varietyRiesling |
| Grapes planted |
| Grapes hand-picked |
| Pressingwhole bunch 5 hours |
| Alcoholic fermentationinoculated yeast |
| Malolactic fermentation (BSA)No |
| Maturation18 months in used oak barrels, 6 months in the bottle |
| Alcohol13,0% |
| Residual Sugar3,5 g/l |
| Acidity7,0 g/l |
| Container ClosureNatural cork |
| Decanting time3h |
| Drinking temperature12-14°C |
| Glass typeBurgundy glass |
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