Dreissigacker - Estate Riesling 2011 - German White Wine 6x 75cl Bottles


Dreissigacker - Estate Riesling 2011
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75cl Bottles
Available 12th Mar 2016

Light in colour with green reflexes.

The fruity, elegant nose is rich and medium-bodied, with aromas of ripe fruits.

The palate is elegant, very well-balanced, and full of yellow fruit character before along finish.

Category(s):     White Wine

Producer: Dreissigacker   -   www.dreissigacker-wein.de
ABV:   12.5%
Acidity g/l:   7
Appellation:   Bechtheim
Bio-Dynamic:   Yes
Brand:   Dreissigacker
Country of Origin:   Germany
Grape Type:   Riesling
Organic:   Yes
Region:   Rheinhessen
Residual Sugar g/l:   5
Vegan:   Yes
Vegetarian:   Yes
Vintage:   2011
Winemaker:   Jochen Dreissigacker


SizeAvailabilityPriceUnit PriceBuyDesire
6x 75cl Bottles 12th Mar 2016 £ 67.52 £ 11.25 Add to BasketAdd to WishList

5 Products From this Producer

Dreissigacker - Bechtheimer Dry Riesling 201012th Mar 2016   6x 75cl Bottles£ 104.54
Dreissigacker - Bechtheimer Geyserberg Riesling Auslese 201012th Mar 2016   12x 37.5cl Half Bottles£ 313.63
Dreissigacker - Bechtheimer Stein Riesling Auslese 200812th Mar 2016   12x 50cl Bottles£ 230.87
Dreissigacker - Einzigacker Weissburgunder Trocken 201012th Mar 2016   6x 75cl Bottles£ 198.90
Dreissigacker - Estate Riesling 201112th Mar 2016   6x 75cl Bottles£ 67.52

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Producer Information

Jochen Dreissigacker has caused a considerable stir both in his native Germany and abroad, winning high praise and points wherever his wines are sold. His 21 hectares of vineyards are based in the Rheinhessen which is currently undergoing what might be termed a `Rheinhessen revival` with Jochen at its forefront. From the 2010 vintage, Jochen`s wines all have Organic certification and he also uses Biodynamic methods for much of his estate (although has chosen not to be certified). He reduced the yields in the vineyard and identified the best parcels of vines in order to vinify each separately. 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 (rather than chaptalising, or adding `suss-reserve` to sweeten the wines after vinification for the Auslese styles).

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