2016 Riesling Kalkmergel

Transcription

1 2016 Riesling Kalkmergel VDP.Gutswein 100% Riesling Estate grown grapes from Kallstadt, Ungstein and Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Early picked grapes of single site vineyards. Hand harvested and whole-cluster pressed. Wild yeast fermented and aged on the lees in stainless steel Classic Pfalz Riesling - juicy and fresh Alcohol 12,0 % vol. Residual sugar: 3,8 g/l Acidity: 7,0 g/l

2 2016 Grauburgunder VDP.Gutswein 100% Grauburgunder (Pinot Gris) Estate grown grapes from Kallstadt, Ungstein and Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Early picked grapes of single site vineyards. Hand harvested and carefully pressed whole clusters together with some macerated grapes. Wild yeast fermented and aged on the lees in 70% stainless steel, 30% in big wooden casks. No fining. Expressive fruit aroma and soft acidity. Alcohol 13,0 % vol. Residual sugar: 2,8 g/l Acidity: 5,3 g/l

3 2016 Chardonnay & Weißburgunder VDP.Gutswein 85% Chardonnay 15% Weißburgunder Estate grown grapes from Kallstadt, Ungstein and Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Early picked grapes of single site vineyards. Hand harvested and carefully pressed whole clusters together with some macerated grapes. Wild yeast fermented and aged on the lees in 50% stainless steel, 50% in big wooden casks. No fining. Spicy aroma and soft acidity. Analysise: Alcohol 13,0 % vol. Residual sugar: 0,9 g/l Acidity: 6,4 g/l

4 2015 Spätburgunder Grape variety: VDP.Gutswein Spätburgunder (Pinot Noir) Grapes from vineyards in Kallstadt and Freinsheim. Vineyard work: Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. We take off leaves selectivly and work with low yields. Harvest by hand, second sorting and destemming in the winery. After a short maceration the crushed must ferments with wild yeasts. Small-sized berries from French clones add structure and density. Aged in used barriques for 12 months and bottled without filtration. Spicy, with intense fruit aroma. Alc. 12,5 % vol. Residual sugar: 0,1 g/l Acidity: 5,1 g/l

5 2016 Spätburgunder Grape variety: VDP.Gutswein Spätburgunder (Pinot Noir) Estate grown grapes from vineyards in Kallstadt and Freinsheim. Vineyard work: Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. We take off leaves selectivly and work with low yields. Harvest by hand, second sorting and destemming in the winery. After a short maceration the crushed must ferments with wild yeasts. Small-sized berries from French clones add structure and density. Aged in used barriques for 12 months. No fining, no filtration. Spicy, with intense fruit aroma. Alc. 13,0 % vol. Residual sugar: 0,1 g/l Acidity: 6,0 g/l

6 2016 Freinsheim Riesling VDP.Ortswein 100% Riesling Estate grown grapes from selected vineyards in Freinsheim. Sandy gravel with loess layers and a warm microclimate characterize the village appellation of Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 50 hl/ha. Hand harvested and whole-cluster pressed. Wild yeast fermented and aged on the lees, 80% in stainless steel and 20% in big wooden casks. No fining. Juicy with a fine minerality. Alcohol 13,0 % vol. Residual sugar: 2,9 g/l Acidity: 6,9 g/l

7 2016 Freinsheim Weißer Burgunder VDP.Ortswein 100% Weißer Burgunder (Pinot Blanc) Estate grown grapes from selected vineyards in Freinsheim. Sandy gravel with loess layers and a warm microclimate characterize the village appellation of Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 50 hl/ha. Hand harvested and whole-cluster pressed. Wild yeast fermented and aged on the lees, 90% in big wooden casks. No fining. Fine structure, soft acidity. Alcohol 13,5 % vol. Residual sugar: 1,9 g/l Acidity: 6,2 g/l

8 2016 Sauvignon Blanc Freinsheim Rebsorten: VDP.Ortswein 100% Sauvignon Blanc Estate grown grapes from selected vineyards in Freinsheim. Sandy gravel with loess layers and a warm microclimate characterize the village appellation of Freinsheim. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 58 hl/ha. After several hand harvest passages, the grapes were macerated over night and carefully pressed the next day. 80% aged in stainless steel and 20% in big wooden casks. No fining. Neither Loire, nor New Zealand, It s Pfalz: fresh Sauvignon-aroma with juicy body and lenghth. Alcohol 12,5 % vol. Residual Sugar: 1,4 g/l Acidity: 6,2 g/l

9 2015 Freinsheim Spätburgunder Grape variety: VDP.Ortswein (Village Appellation) Spätburgunder (Pinot Noir) Grapes from old vines in Freinsheim only. Freinsheim s characterized by loess, gravel and sand and a warm micro-climate. Vineyard work: Buckwheat, radish and clover penetrate the soil and attract useful animals. We use horse dung to fertilize the soil naturally liter/hectar. Harvest by hand, second sorting and destemming in the winery. After a short maceration the crushed must ferments with wild yeasts. Aged in 70% used and 30% new barriques for 18 months. Unfiltered. Elegant and spicy pinot with intensive aromas of dark fruits Alc. 13,0 % vol. Residual sugar: 0,1 g/l Acidity: 5,9 g/l

10 2015 Kallstadt Spätburgunder VDP.Ortswein (Village Appellation) 100% Spätburgunder (Pinot Noir) Grapes from the calcareous soils in Kallstadt only. Vineyard work: Buckwheat, radish and clover penetrate the soil and attract useful animals. We use horse dung to fertilize the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 45 hl/ha. Hand harvested, selected and destemmed. Wild yeast fermented after a short maceration, some whole clusters included. Aged in 60% used and 40% new barriques for 18 months. Unfiltered. Tightly knit pinot with mineral finish. Alc. 13,0 % vol. Residual sugar: 0,2 g/l Acidity: 6,0 g/l

11 2016 Ungsteiner Nussriegel Riesling VDP.Erste Lage 100% Riesling Just a stone s throw from the Grand Cru WEILBERG. Clayey soil, with sandstone in the deeper layers and a warm microclimate. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 45 hl/ha. Hand harvested and carefully whole-cluster pressed. Wild yeast fermented and aged on the lees for 9 months, 75% in stainless steel and 25% in big wooden casks. No fining. The more vigorous, masculine Riesling-style. Alcohol 13,0 % vol. Residual sugar: 1,7 g/l Acidity: 6,3 g/l

12 2016 Kallstadter Steinacker Riesling VDP.Erste Lage 100% Riesling On the top of the hill, above the SAUMAGEN Grand Cru. Cool-climate, influenced by the Palatinate Forest behind. Very dry, calcareous soil. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 42 hl/ha. Hand harvested and carefully whole-cluster pressed. Wild yeast fermented and aged on the lees for 9 months, 75% in stainless steel and 25% in big wooden casks. No fining. The more delicate, feminine Riesling style. Elegant, with present acidity. Alcohol 13,0 % vol. Residual Sugar: 1,6 g/l Acidity: 6,8 g/l

13 2016 Kallstadter Steinacker Chardonnay VDP.Erste Lage 100% Chardonnay On the top of the hill, above SAUMAGEN Grand Cru. Cool-climate, influenced by the Palatinate Forest behind. Very dry, calcareous soil., Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 30 hl/ha. Hand harvested and carefully whole cluster pressed. Wild yeast fermented and aged on the lees for 10 months, 60% in new and 40% in used French oak. No fining. Elegant white Burgundy style, spicy and fresh. Alcohol 13,0 % vol. Residual Sugar: 0,6 g/l Acidity: 6,4 g/l

14 2015 Kallstadter Steinacker Spätburgunder VDP.Erste Lage 100% Spätburgunder (Pinot Noir) On the top of the hill, above SAUMAGEN Grand Cru. Cool-climate, influenced by the Palatinate Forest behind. Very dry, calcareous soil., Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 30 hl/ha. Hand harvested, selected and destemmed. Wild yeast fermented after a short maceration, some whole clusters included. Aged in 80% used and 20% new barriques for 18 months. Unfiltered. Elegant pinot, with silky structure and lenghth. Alcohol 13,0 % vol. Residual Sugar: 0,6 g/l Acidity: 6,4 g/l

15 2016 Weilberg Riesling GG VDP.GROSSES GEWÄCHS 100% Riesling Facing south/south-east, WEILBERG Grand Cru is situated around an ancient, 2000 year old Roman winery. Clayey, red Terra Rossa soil, very rich in iron (red earth). Wineyard Work: Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 30 hl/ha. Hand harvested and carefully whole-cluster pressed. Wild yeast fermented and aged on the lees for 9 months, 60% in stainless steel and 40% in big wooden casks. No fining. Expressive, opulent Riesling-style. More accessible than SAUMAGEN during the early years, however with equal ageing potential. Alcohol 13,5 % vol. Residual Sugar: 1,9 g/l Acidity: 6,7 g/l

16 2016 Weilberg Weißer Burgunder GG VDP.GROSSES GEWÄCHS 100% Weißer Burgunder (Pinot Blanc) Facing south/south-east, WEILBERG Grand Cru is situated around an ancient, 2000 year old Roman winery. Clayey, red Terra Rossa soil, very rich in iron (red earth). Wineyard Work: Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 30 hl/ha. Hand harvested and carefully whole-cluster pressed. Wild yeast fermented and aged on the lees for 9 months, 60% in used barriques, 40% in new French barriques. No fining. Complex, yet elegant style with fresh acidity. Alcohol 13,5 % vol. Residual Sugar: 0,5 g/l Acidity: 6,1 g/l

17 2016 Saumagen Riesling GG Klassifikation: Rebsorten: VDP.GROSSES GEWÄCHS 100% Riesling Herkunft: One of the most famous Grand Cru sites in the Pfalz region. Marl lime mixed with countless small limestone rocks characterizes the soil in this small basin, facing south/south-east. The vines can flourish in best conditions. Weinbergsarbeit: Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave management during summer. Yield: 30 hl/ha. Vinifizierung: Hand harvested and carefully whole-cluster pressed. Wild yeast fermented and aged on the lees for 9 months, 70% in stainless steel and 30% in big wooden casks. No fining or other technical additives. Charakter: Analyse: Balanced netween fruit and minerality. Very long ageing potential. Alcohol 13,5 % vol. Residual sugar: 1,6 g/l Acidity: 6,9 g/l

18 2015 Saumagen Spätburgunder GG VDP.Großes Gewächs 100% Spätburgunder (Pinot Noir) One of the most famous Grand Cru sites in the Pfalz region. Marl lime mixed with countless small limestone rocks characterizes the soil in this small basin, facing south/south-east. The vines can flourish in best conditions. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 22 hl/ha. Hand harvested, selected and destemmed. Wild yeast fermented after a short maceration, some whole clusters included. Aged in 60% new and 40% used French barriques for 18 months. Unfiltered. Dark and spicy pinot, powerful and deep. Alcohol 13,0 % vol. Residual Sugar: 0,2 g/l Acidity: 6,1 g/l

19 2015 Felsenberg Spätburgunder Große Lage 100% Spätburgunder (Pinot Noir) Our monopole, single-site FELSENBERG is situated within the nature preserve of the Berntal valley and surrounded by a limestone wall. Sitting on Tertiary limestone bedrock, on a slightly steep slope, the entire vineyard faces south. In 2011 we resurrected this old, almost forgotten site and planted Burgundy Pinot Noir clones there. Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer. Yield: 20 hl/ha. Hand harvested, selected and destemmed. Wild yeast fermented after a short maceration, some whole clusters included. Aged in 50% new and 50% used French barriques for 18 months. Unfiltered. Elegant, feminine pinot, Very unique style. Alcohol 13,0 % vol. Residual Sugar: 0,2 g/l Acidity: 5,9 g/l