Vineyard: The grapes are grown in a little side valley of the Nahe river. Vineyards are very steep here and absolutely southbound. The soil slightly red in colour, which is an indication for ferrous oxide, a substance that is responsible for the development of peach and apricot aromas.
Wine: The grapes were picked in the middle of October, fermented with indigenous yeast and the wine matured in huge oak casks.
Wine Writer, Matthew Jukes, reviewed this wine in his 'Wednesday Wines' column;
"Coming from red slate soils (Roten Schieffer), this is a vibrant, dry, raspy and cool wine with lovely grapey freshness and a superbly tangy finish. This wine sits in a ‘no man’s land’ price-wise given that it costs a few pounds more expensive than a run-of-the-mill, generic German Rieslings and a good tenner cheaper than the serious wines from more famous estates. For this reason, it is a wine to take very seriously indeed."
Food Pairing Recommendation: This wine is the perfect accompaniment for white meat, lean pork and veal.
Alcohol: 12,5% vol.
Res. sugar: 5,0 g/l
Acidity: 7,0 g/l