Characterful Riesling from the steeply sloping vineyards of the middle Nahe region. The vines grow in stony, weathered volcanic soils , with certain amounts of slate and quartzite. Fermented and matured in stainless steel vats. An off-dry wine, very typical of the fabulous Donnhoff estate.
Dreissigacker owns vineyards in the Rheinhessen which is currently undergoing what might be termed a ‘Rheinhessen revival’ with winemaker Jochen at its forefront. Jochen‘s wines all have Organic certification and he also uses Biodynamic methods for much of his estate.
Translates as “as if it were a piece of me”, a small parcel of Gunderloch`s Nackenheimer Rothenberg vineyard has been converted to biodynamics with this wine the result. Its success or failure determining whether the remainder of land will be converted. The experiments aren’t restricted to the vineyard.
Partial wild yeast barrel fermentation & aged in old barrels on yeast lees. Complex & interesting. Vibrant honeysuckle blossom intermingles with the headiness of papaya salsa, spiked with a pinch of lemon pepper.
Fresh and lively Riesling with a delicate green tinge and hints of freshly picked limes. The palate shows great fruit purity with a refreshingly crisp, dry finish. The fruit for this wine was sourced from the Eastern slopes of the Eden Valley. Lying at 380m above sea level, the acidic sandy soils enhance the natural acidity of the Riesling grapes.
Fantastic dry Riesling from Wachau in Austria. The wine is fermented in stainless steel tanks. After fermentation, the wine is stored in large old Austrian oak barrels with capacities of 3,000 - 5,000 litres. The wine ages on fine lees for six months before being bottled in August. The nose is pure with hints of lime and peach kernel.
From the coolest and highest vineyard in the Watervale sub-region comes this vibrant and aromatic Riesling. The outstanding vintage is evident in the Grosset Springvale 2018. Intense citrus aromatics linger on the nose and the taut slightly minerally palate has lemon and lime pith and enticing floral notes framed by a vibrant acidity.
Neil Paulett held back some of the 2005 Riesling and it has been quietly maturing in the cellar for the last five years. Light straw in colour with a touch of gold, the nose has hints of honey and toast but with an underlining crispness. Citrus flavours of lime are evident and with a delightful freshness and acidity through to the finish.
It was important to Rick that The Liberator should, in some small way, mark the events to date of the year 2020. Horrific bush fires in Australia, unprecedented plagues of locusts in East Africa, COVID-19… Plus, the uncertainty inflicted on the world with the perfect storm of Donald Trump, Xi Jinping and Vladimir Putin.
Light in colour with green hues, it is fruity and elegant on the nose, with aromas of ripe fruits and a hint of lime peel. On the palate it is elegant, well-balanced with flavours of yellow and green fruit, and a long finish.
Domaine Ostertag owns 0.75 hectares of vineyards in the Heissenberg or “Hot Mountain” vineyard in Nothalten. With a soil of pink sandstone of the Vosges and gneiss, this south-facing slope is planted exclusively to Riesling and gives fleshy, mineral wines with generous, exotic aromas.
The Thanisch estate dates back to 1650 and thrives today under the direction of Sofia Thanisch. The slatey Badstaube vineyard rises steeply behind the town of Bernkastel on the picturesque Mosel Valley. The old, un-grafted Riesling vines yield one of the greatest white wines of Germany.
Vins Julien Schaal is a young forward looking company owned and run by the very enthusiastic Julien Schaal, as well as his native Alsace his portfolio also encompasses his second love – South Africa. This Grand Cru Alsace Riesling has a lovely, intense minerally nose with complex lime fruit, a touch of honey and some spice.
Calitzdorp is not the logical place to go hunting for Riesling, but here is another potential ‘hit’ that came out of Rick’s world tour of the Cape in March 2020, just prior to lockdown. The still-fermenting juice was presented to Rick by Margaux Nel of Boplaas, from grapes she and her partner, Leon had sourced from an apple farmer in Elgin.
This Riesling hails from Gaisberg, a sub region within Kamptal often known as the little brother of Heiligenstein. The colour is deep yellow green with aromas of excellent peach fruit, delicate sweetness quince, blood orange and honeydew melon. These are repaeated on the palate.
Beautifully presented in its own gift tin a lovely little dessert wine from Chile. Made from 100% Botrytis (or noble rot) affected grapes. Light golden in colour this complex wine reveals a seductive nose of apricot, crème brulee, walnut and toasted almond.
Fermented at only 10°C in stainless steel. No addition of sugar, water, acidity or any other additives. Extended time on the lees until early bottling. Natural fermentation, dried cultured yeasts added only towards the end of fermentation to ensure dryness. Delicate fragrance of white peaches, apricot and juicy pears.
Tres Naris Riesling is bright yellow in colour with tiny hints of green. The wine has aromas of fresh hay and yellow fruits. The medium bodied palate is fresh and invigorating, with lively acidity to balance the full, ripe fruit on the long, juicy finish.
Rich and full-bodied pleasure of Riesling at its best with comparatively little residual sugar. Hence a perfect main course wine, not a pudding wine. Juicy and fresh expression of peaches and dried apricots, great ageing potential.
Its glistening, yellow hue and delicate floral perfume will be emphasised when decanted half an hour before serving. This wine is best served at a temperature of 10°C and will pair well with poultry or seafood.
The Trimbach’s have a purist vision. For three centuries and across 13 generations, the family has produced wines that are structured, longlived, fruity, elegant and balanced: the celebrated Trimbach style. The family personally looks after each operation, from planting to harvests and from vinification to bottling.