Dreissigacker - Bechtheimer Stein Riesling Auslese 2008 - German Sweet Wine 12x 50cl Bottles

Details

Dreissigacker - Bechtheimer Stein Riesling Auslese 2008
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50cl Bottles
£19.08
Available 17th May 2014
 

Description:
Pale straw in colour, this wine has a fruity, rich and concentrated, yet very elegant nose with perfumes of ripe exotic fruit.

A very elegant sweet wine, it is well balanced by acidity, aromas of ripe apricot and peach and very long finish.



Category(s):     Dessert Wine

Producer: Dreissigacker
ABV:   8.5%
Acidity g/l:   7
Bio-Dynamic:   No
Brand:   Dreissigacker
Country of Origin:   Germany
Grape Type:   Sweet
Grape Type:   Riesling
Kosher:   No
Organic:   No
Ph Level:   0
Region:   Rheinhessen
Residual Sugar g/l:   121
Type of closure:   Stelvin
Vegan:   No
Vegetarian:   No
Vintage:   2008
Winemaker:   Jochen Dreissigacker

Pricing

SizeAvailabilityPriceUnit PriceBuyDesire
12x 50cl Bottles 17th May 2014 £ 228.96 £ 19.08 Add to BasketAdd to WishList

5 Products From this Producer

ProductAvailabilitySizePrice
Dreissigacker - Bechtheimer Dry Riesling 201017th May 2014   6x 75cl Bottles£ 103.68
Dreissigacker - Bechtheimer Geyserberg Riesling Auslese 201017th May 2014   12x 37.5cl Half Bottles£ 311.04
Dreissigacker - Bechtheimer Stein Riesling Auslese 200817th May 2014   12x 50cl Bottles£ 228.96
Dreissigacker - Einzigacker Weissburgunder Trocken 201017th May 2014   6x 75cl Bottles£ 197.28
Dreissigacker - Estate Riesling 201117th May 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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