Dreissigacker - Bechtheimer Dry Riesling 2010 - German White Wine 6x 75cl Bottles

Details

Dreissigacker - Bechtheimer Dry Riesling 2010
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75cl Bottles
£17.28
Available 29th Oct 2014
 

Description:
Straw yellow in colour with green reflexes.

The bouquet opens with slightly spicy aromas, ripe pineapple and peach.

Good concentration on the palate with mineral notes, a slightly salty tang and ripe yellow fruits.

A long, refreshing finish.



Category(s):     White Wine

Producer: Dreissigacker   -   www.dreissigacker-wein.de
ABV:   13%
Acidity g/l:   6
Appellation:   Bechtheim
Bio-Dynamic:   No
Brand:   Dreissigacker
Country of Origin:   Germany
Food Match:   Cured Meats
Grape Type:   Riesling
Kosher:   No
Organic:   No
Region:   Rheinhessen
Residual Sugar g/l:   4
Vegan:   Yes
Vegetarian:   Yes
Vintage:   2010
Winemaker:   Jochen Dreissigacker

Pricing

SizeAvailabilityPriceUnit PriceBuyDesire
6x 75cl Bottles 29th Oct 2014 £ 103.68 £ 17.28 Add to BasketAdd to WishList

5 Products From this Producer

ProductAvailabilitySizePrice
Dreissigacker - Bechtheimer Dry Riesling 201029th Oct 2014   6x 75cl Bottles£ 103.68
Dreissigacker - Bechtheimer Geyserberg Riesling Auslese 201029th Oct 2014   12x 37.5cl Half Bottles£ 311.04
Dreissigacker - Bechtheimer Stein Riesling Auslese 200829th Oct 2014   12x 50cl Bottles£ 228.96
Dreissigacker - Einzigacker Weissburgunder Trocken 201029th Oct 2014   6x 75cl Bottles£ 197.28
Dreissigacker - Estate Riesling 201129th Oct 2014   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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