Oberbergener Bassgeige Grauburgunder VDP Erste Lage 2023

Wine description for Oberbergener Bassgeige Grauburgunder VDP Erste Lage 2023 by Franz Keller

Colour & Appearance

Luminous straw yellow with delicate, golden reflections – crystal clear and radiant in the glass.

Nose

A fascinating kaleidoscope of stone fruit in all its facets: from crisp, fresh yellow apples through baked pears to caramelised Tarte Tatin. Candied quince and bergamot add herbal-fresh accents. Remarkable is the pronounced yeast-ageing component with plaited bread roll, butter pastries, almonds and a hint of brittle caramel. Finely woven throughout: smoky, stony-mineral notes that lend space and elegance to the intense fruit.

Palate

Here the true nature of this Grauburgunder reveals itself: surprisingly lean, racy, positively austere in its texture. The pointed acidity leads clearly and invigoratingly through the wine – a deliberate counterpoint to the opulent nose. The fruit now shows itself cooler, citric, concentrated on green and yellow apples. Barely any softness, instead a straightforward, almost austere structure. Retronasally, shortbread, roasted almonds and roasted aromas return – precise, refined, accompanied by chalky and smoky nuances.

Finish

Liberating, opening, bright – the wine concludes with lively freshness and mineral clarity, never becoming heavy.

Terroir & Origin

The Bassgeige in Oberbergen ranks among the distinguished VDP Erste Lagen at Kaiserstuhl. The volcanic terroir with its stony, mineral-rich soils decisively shapes this Grauburgunder and lends it its characteristic tension between fruit and minerality.

Grape Variety & Vinification

Pinot Gris from Franz Keller winery, evidently aged with pronounced yeast contact, which gives the wine its complex pastry and roasted aromaticity. Despite 12.5% alcohol, the wine remains refreshing and light-footed – proof of precise cellar craftsmanship.

Food Pairing Recommendations

This tension-filled Grauburgunder calls for equally multifaceted dishes: calf’s sweetbreads sautéed in butter, turbot with almond butter, pan-fried scallops, risotto with morels, aged Comté or Bergkäse. Also an excellent choice with baked char or trout fillet with almonds.

Special Characteristics

A Grauburgunder that deliberately plays with expectations: opulent on the nose, austere on the palate – a fascinating duality that masterfully combines concentration and lightness.