The Dorsheim Riesling "Eierfels" 2024 from Schlossgut Diel unites the Grand Cru sites of Goldloch and Burgberg into a dry, mineral Riesling in the style of a Grosses Gewächs from the Nahe.
25,00 €33,33 € / l
Incl. VAT where applicable
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Youthfully restrained; after decanting, white peach, lemon zest and pronounced herbal spice emerge, threaded through with cool minerality.
Palate
Lean and intense with a distinct herbal note, vibrant acidity, juicy density and a saline, long finish at just 11.5% abv.
Character
A noble, profound Riesling with cool finesse and great ageing potential – a wine with a clear signature, without any frills.
Pairing
Peppery poultry, boldly spiced fish or mature hard cheese.
Notes
A cuvée from two Grand Cru sites, each with its own geological fingerprint – gravelly clay in Goldloch meets iron-rich clay in Burgberg. Spontaneous fermentation with wild yeasts and maturation in traditional Stückfässer made from local oak.
Tasting note
Colour & appearance
Radiant golden yellow with green reflections.
Nose
Youthfully restrained at first, yet with air it reveals its true depth: white peach, lemon zest, and a delicate herbal spice. Alongside this, a cool, almost chalky minerality that tickles the nostrils. Decanting is well worth the effort.
Palate
Sleek, taut, and remarkably intense. The herbal notes are present, and the freshness positively exuberant. Minerality and vibrant acidity support a succulent density that far exceeds the modest weight of just 11.5% ABV. A Riesling of noble stature that already captivates and promises great ageing potential.
Finish
Long, salty, with lingering spice — a finale that evokes stones rather than fruit.
Terroir & origin
The Eierfels unites two top vineyard sites from Schlossgut Diel: the Goldloch, with its gravelly clay yielding succulent richness and yellow stone fruit, and the Burgberg, whose iron-rich clay in a bowl-shaped site contributes saline depth and a smoky dimension. Both sites were documented as first-class as early as 1901 — decades before the VDP classification system existed.
Grape variety & vinification
Pure Riesling, gently pressed. Fermentation and maturation take place with wild yeasts in seasoned wooden casks made from local oak — crafted in the style of a Grosses Gewächs, though without bearing the official designation.
Food pairings
Its salty structure and herbal spice make it a winning match alongside pan-fried pike-perch with beurre blanc, asparagus with hollandaise sauce, or goat’s cheese on toasted bread. It also makes an exciting choice with sashimi or a foie gras terrine.
Special features
Caroline Diel, named Winemaker of the Year by Falstaff, Feinschmecker, and FAZ, runs the VDP estate at Burg Layen in its seventh generation. The Eierfels bears her signature: unadorned, mineral, and precise. A wine that proves the Nahe stands shoulder to shoulder with the Mosel and Rheingau — and one that will likely taste even better in ten years’ time than it does today.
