Kastanienbusch Riesling GG 2021 1500ml

In the picturesque surroundings west of Birkweiler, "Kastanienbusch" lies on the edge of a valley basin, surrounded by the protective layer of the Palatinate Forest. The gentle, ferruginous site of the Oberrotliegende, at an altitude of a remarkable 320 metres above sea level, forms the highest GG position in the Palatinate. The special vineyard soil, characterised by a mixture of loose granite, slate and melaphyra deposits, has a steep slope of 30 to 35 %. The vineyard plots are part of the original Chestnut Bush site. The wine itself was developed after disassembly and about 24 hours of maceration. This was followed by pre-clarification and natural sedimentation, followed by fermentation in stainless steel and ageing on fine lees for six months.

The bright lemon yellow of this wine is a real feast for the eyes. The olfactory experience begins with the characteristic bouquet of a Rebholz' chestnut bush, consisting of forest and meadow aromas and a pinch of forest honey. The Riesling also reveals notes of verbena and lemon balm, mixed with the freshness of apple and apple peel, a touch of cassis and a subtle hint of passion fruit. These nuances bring a subtle diversity without dominating.

On the palate, the chestnut bush reveals its youthful freshness and juiciness. Aromas of white flower, verbena and lemon balm rest on a base of lemon curd, complemented by nuances of pear and peach pieces. The wine undergoes a surprising evolution, beginning as gentle and restrained before unfolding, gaining strength and intensely enlivening the palate. Similar to the feeling when you abruptly step on the accelerator in a car and suddenly start to accelerate. With increasing temperature and air supply, the Chestnut Bush seems smokier and more mineral, vibrant and demanding, firm and tangible. The true greatness of this wine is revealed in its prancing impression, which creates an illusion of lightness while there is impressive depth behind it.

To enjoy the full range of flavours and aromas, I recommend mullet grilled with thyme and lemon butter sauce, trout with carrots, kohlrabi, star anise and fresh lemon verbena, or risotto with green asparagus, pecorino and toasted pistachios.