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


Dreissigacker - Bechtheimer Stein Riesling Auslese 2008
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50cl Bottles
Available 12th Mar 2016

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   -   www.dreissigacker-wein.de
ABV:   8.5%
Acidity g/l:   7
Appellation:   Bechtheim
Brand:   Dreissigacker
Country of Origin:   Germany
Grape Type:   Riesling
Ph Level:   0
Region:   Rheinhessen
Residual Sugar g/l:   121
Vintage:   2008
Winemaker:   Jochen Dreissigacker


SizeAvailabilityPriceUnit PriceBuyDesire
12x 50cl Bottles 12th Mar 2016 £ 230.87 £ 19.24 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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