Country: Germany  Region: Rheinhessen Varietal: Riesling  Vintage: 2014 Category: WineWhite  Colour: White Producer: Dreissigacker "Jochen Dreissigacker has 21 hectares of vineyards in the Rheinhessen, 55% of which are Riesling. From the 2010 vintage, Jochen’s wines all have organic certification. He describes his transformation to organic culture as ‘the artisan path to purity’. He reduced the yields in the vineyard by creating a much healthier soil which in turn was lower in vigour. ‘The path to any truly great wine is to limit the amount of grapes that are allowed to ripen,’ say Jochen. As expected of an organic estate, his approach in the cellar is as natural as possible, using only wild yeasts to ferment the must and harvesting only fully ripe grapes. His wines – with the exception of the Auslese, of course – are fermented to full dryness. The felicitous position of his vineyards, the low yields and his determination to pick when the grapes are ripe ensures full flavour and obviates the need to leave residual sugar in the wine to balance unripe flavours. The Organic Estate Riesling is ripe, clean, scented and zesty: it offers outstanding value. The Bechtheimer Riesling, a selection from his best vineyards within the village of Bechtheim, is fuller, richer and more complex, but similarly bone dry. The Geyersberg Riesling Trocken is from his best vineyard, and shows greater intensity than the Bechtheim. From his 2.5 hectares of Weissburgunder (Pinot Blanc), he produces seven barrels a year. The wine is fermented and aged in 500 litre French oak bottles for about 21 months. The Spatburgunder (Pinot Noir) is also fermented and aged in oak. It is de-stemmed, goes through a short cold soak to extract colour and, following fermentation in large old oak, is aged for two years in small barrels, one third of which are new. It is scented, supple and lively, a wonderfully pure Pinot Noir from this outstanding producer.His Auslese are superb, particular the Geyersberg. About 40% of the grapes were affected by botrytis in 2010. The wine was fermented and aged solely in stainless steel to preserve the botrytis affected Riesling characters. Such wines, with their unique combination of richness, acidity and low alcohol (7.5%) make them among the best in the world to sip at the end of the meal." Product Features: Certified Organic; Sustainable; Vegan; Vegetarian Winemaker: Jochen Dreissigacker Vineyards:  Over half (55%) of the estate's vineyards are planted with Riesling. Geyersberg is a single vineyard that lies within the village of Bechtheim. Jochen's seven hectares of Geyersberg face due south, ensuring excellent flavour ripeness and sugar development. The vines grow on loess-loam soil. Vinification: Harvest took place by hand and the yield was the equivalent of 30 hectolitres per hectare. The grapes were macerated for 25 hours, this contact with the skins ensured good extraction of the aromas and flavours of the grapes. The juice was then fermented with natural wild yeasts in stainless steel tanks for five weeks at 16-18°C. It was bottled in September 2013. Tasting Notes: A deep straw yellow with golden reflexes. Slightly spicy aromas open the nose with hints of ripe pineapple and peach. The palate is extremely concentrated with mineral notes, a slightly salty touch and ripe yellow fruits before the long finish. This wine should be decanted before drinking. Food Suggestion: A great wine for food, particularly grilled seafood. Closure: Natural Cork  ABV: 13%  Acidity [g/l]: 6.3 Classification: QMP