Riesling 2016 | 0,75L
Rounder and fuller than the other single-vineyard Rieslings. Still cool and juicy. Carried by ripe yellow fruit, citrus aromas and bright floral notes. Over time, fine herbal notes are added. Close-knit, compact and focused on the palate. Minerally and salty. Crystal clear, citrus-highlighted fruit in the finish, persistent, gripping and long.
Mushrooms, pasta in saffron, wildfowl, duck, grilled fish
|3h Decanting time|
|12-14°C Drinking temperature|
Versandbereit in 1-2 Werktagen
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 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 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.
|Cultivationconversion to organic farming since 2017|
|Macerationskin contact plus stems over night|
|Pressingwhole bunch 5 hours|
|Alcoholic fermentationspontaneous | wild yeasts|
|Malolactic fermentation (BSA)Yes|
|Maturation20 months on the fine lees in big oak barrels and 26 months in the bottle|
|Residual Sugar3,0 g/l|
|Container ClosureNatural cork|
|Glass typeBurgundy glass|