Dreissigacker - Estate Riesling 2010 - German White Wine



Dreissigacker - Estate Riesling 2010
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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 a long finish.

*Limitied Stock*

Category(s):     White Wine

Producer: Dreissigacker   -   www.dreissigacker-wein.de
ABV:   12%
Acidity g/l:   7
Bio-Dynamic:   No
Brand:   Dreissigacker
Country of Origin:   Germany
Grape Type:   Riesling
Kosher:   No
Organic:   Yes
Quality Designation:   QBA
Region:   Rheinhessen
Residual Sugar g/l:   5
Type of closure:   Stelvin
Vegan:   Yes
Vegetarian:   Yes
Vintage:   2010
Winemaker:   Jochen Dreissigacker


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5 Products From this Producer

Dreissigacker - Bechtheimer Dry Riesling 201010th May 2015   6x 75cl Bottles£ 103.68
Dreissigacker - Bechtheimer Geyserberg Riesling Auslese 201010th May 2015   12x 37.5cl Half Bottles£ 311.04
Dreissigacker - Bechtheimer Stein Riesling Auslese 200810th May 2015   12x 50cl Bottles£ 228.96
Dreissigacker - Einzigacker Weissburgunder Trocken 201010th May 2015   6x 75cl Bottles£ 197.28
Dreissigacker - Estate Riesling 201110th May 2015   6x 75cl Bottles£ 66.96

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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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