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    Enkircher Zeppwingert - Riesling

    Type of wine
    type of wineWit
    Country
    Grape variety
    Riesling
    Region
    Ageing
    Eikenhout foudré 500L+
    Vintage
    Vinification
    Kneuzen, schilweking, persen, vergisting op staaltank met het natuurlijke gist

    Riesling | 100+ jaar oude stokken, ungrafted | blau en grau schiefer | selectie van 8 kleine terrassen |  echte ‘sponti’ riesling |  vergist en gerijpt op oude eikenhout vaten | 5 gram restzoet | rijp fruit | smokey | diepgang | verfijnd |zeer grote wijn | 11% | potentie tot rijpen enorm

    Immich Batterieberg

    De man achter de wijnen van Immich-Batterieberg is Gernot Kollman. Na stages bij Dr.Loosen, van Volxem en 4 jaar bij Weingut Knebel, besloot hij in 2009 het toen failliete wijngoed Immich Batterieberg te kopen om daar zijn eigen wijn te produceren. Gernot staat bekend om zijn fraaie beendroge stijl Riesling die hij spontaan vergist op eikenhouten voeders in de Mosel. Minder restzoet, maar een spatzuivere, energieke levendige wijn met een betere expressie van de wijngaard. Een Riesling met enorme klasse!

    Review

    From 100-year-old vines (which surround the Batterieberg monopole), the 2014 Enkircher Zeppwingert Riesling is a deep and subtle flavored Riesling with a rather smooth and silky, perfectly balanced, but finally very pure and stony Riesling with great finesse. Bottled with 11 grams of residual sugar, the Zeppwingert does not have the power of the Batterieberg, but the length is no less impressive. It seems even purer and finer, and is marked by a very delicate acidity and a lovely stimulating grip. Pure and mineral. Stephan Reinhardt 93/100

    "You had to be quick and fastidious in 2014," says winemaking, sales and marketing director Gernot Kollmann. "Since we don't do any fining, it was even more important to throw away everything that wasn't perfect. As a consequence, we yielded just 20 hectoliters per hectare--like in 2013 and 2010." All the grands crus, including the Escheburg, were fermented with indigenous yeasts in used small barrels to fully dry. Indeed, all the Rieslings have less than four grams per liter of residual sugar. The wines were kept in the barrels for ten months and were sulfured only before bottling. This is again one of the greatest dry Riesling collections you can find in the Mosel. Highly recommended.