Riesling 2015 | 0,75L
Creamy with full scents of peach, meadow herbs and sweet bread. Calm and harmonious. Notes of vineyard peach and shortcrust pastry on the palate. A straight, cool and dynamic wine; elegant and animated, underscored with a nicely structured acidity and a velvety long finish.
rich pasta, offal dishes, mild curries
|3h Decanting time|
|12-14°C Drinking temperature|
Versandbereit in 1-2 Werktagen
Soil structure is the magic word in the cultivation of the Steinmassl. We already began some years ago to spread humus in the parcels and to green the soils seasonally throughout the year. Today, Jerusalem artichokes, buckwheat, coneflower, broom and birthwort grow harmoniously alongside the Riesling vines and create a thriving landscape for snails and butterflies. A cactus grows nearby on a sunny slope.
Through focused work and care for the individual vines – all by hand - we rarely but consciously intervene in their development. As stress-free as possible. Grapes ripen in this way, and steadily build up a tension between acidity, extract and energy before their harvest, usually late in October.
Even Riesling, which is actually resistant to – and in fact, predestined for - challenging conditions, must fight on the Steinmassl. The shallow ground cover is able to store little water, which is why the vine roots usually grow deep down to obtain sufficient nutrients. Long dry periods make the efforts of pressing great wines from the Steinmassl a delicate undertaking - every year.
However, if everything develops as we expect, the Steinmassl will deliver Rieslings that are filigree, feminine, mineral-rich and multi-layered, reflecting their terroir in an expressive, concentrated way.
Stony, meagre and hard. There’s a reason why everyone talks about the soils of the Steinmassl. The vines growing here – the vineyard is west of Langenlois - are rooted in crystalline rock, specifically Gföhler gneiss, a mixture of orthogneiss and mica schist. There also are inclusions of amphibolites, basalt-based metamorphic rocks. The surface soil layer is shallow in most places, and immediately under it is bare rock.
|Cultivationconversion to organic farming since 2017|
|Maceration14 hours in the closed press|
|Pressingwhole bunch, 5 hours|
|Alcoholic fermentationspontaneous | wild yeasts|
|Malolactic fermentation (BSA)Yes|
|Maturation20 months on the fine lees in big barrels; 16 months in the bottle|
|Residual Sugar7,0 g/l|
|Container ClosureNatural cork|
|Glass typeBurgundy glass|