Dreissigacker - Einzigacker Weissburgunder Trocken 2010 - German White Wine 6x 75cl Bottles


Dreissigacker - Einzigacker Weissburgunder Trocken 2010
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75cl Bottles
Available 13th Mar 2016

The Einzigacker 2010 is bright yellow in colour with elegant aromas of butterscotch, pear and citrus fruit.

The palate is full, with complex flavour and intense fruit balanced by lively acidity.

The finish is fine-textured, rich and refreshing at the same time. It finishes dry.

Category(s):     White Wine

Producer: Dreissigacker   -   www.dreissigacker-wein.de
ABV:   13%
Acidity g/l:   5
Appellation:   Bechtheim
Brand:   Dreissigacker
Country of Origin:   Germany
Food Match:   Mild Fish
Grape Type:   Pinot Blanc
Organic:   Yes
Region:   Rheinhessen
Residual Sugar g/l:   6
Vegan:   Yes
Vegetarian:   Yes
Vintage:   2010
Winemaker:   Jochen Dreissigacker


SizeAvailabilityPriceUnit PriceBuyDesire
6x 75cl Bottles 13th Mar 2016 £ 198.90 £ 33.15 Add to BasketAdd to WishList

5 Products From this Producer

Dreissigacker - Bechtheimer Dry Riesling 201013th Mar 2016   6x 75cl Bottles£ 104.54
Dreissigacker - Bechtheimer Geyserberg Riesling Auslese 201013th Mar 2016   12x 37.5cl Half Bottles£ 313.63
Dreissigacker - Bechtheimer Stein Riesling Auslese 200813th Mar 2016   12x 50cl Bottles£ 230.87
Dreissigacker - Einzigacker Weissburgunder Trocken 201013th Mar 2016   6x 75cl Bottles£ 198.90
Dreissigacker - Estate Riesling 201113th 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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