Production
Hand-picked, naturally fermented in large wooden foudre 50% and stainless steel 50%. Bottled after 6 months of rest on the full lees with no fining. Fruit comes from the lower-lying plots of the Winningen slate slopes, but still steep enough that tractor farming is pretty much impossible! No fining and bottled with just 3.8g/l residual sugar.
Tasting notes
As our very own Master Somm – Nigel Wilkinson – put very well “it tastes of Riesling but feels like Burgundy!”. Mint and sage on the nose. A broad mouth filling texture. Lovely, typically Mosel like luscious lime, nectarine and a slightly bitter yellow grapefruit fruit coming through at the edges of what is a refreshing, airy and ‘cool’ feeling wine, with a spicy like mineral finish.
Food match
It’s Riesling so there’s a lot to throw at this, but because it’s a richer more muscular style I’d probably look at some fatty meat here rather than the classic east-Asian spice. Roast pork belly, sausages or some middle eastern Aubergine type arrangement would work nicely.
