Riesling “Ganz Horn” GG 2021

Wine profile
The careful design of the vineyards on the edge of the Haard, where the Rhine plain meets the Palatinate Forest, grants the majority an optimal eastern exposure. But the truly enchanting »Siebeldinger Im Sonnenschein« site boasts a southerly exposure, which always gives it a mild and golden light. With an altitude of 160 to 250 metres and a variable slope between 5 and 20 %, it provides remarkable conditions for the noble vine - the Riesling. Particularly noteworthy is the »Siebeldinger Ganshorn« plot, which stands out in the wider geological aspect from the seedy site.

The soil of the »Im Sonnenschein« site is of Old Triassic age and has shell limestone, while the Ganshorn plot is of Pleistocene age and has gravel, red sandstone, gravel and clay. Since 2018, it has been decided to call the wine Ganz Horn to avoid misunderstandings. The wine is vinified after destemming and just under a day of maceration, followed by clarification through natural sedimentation and fermentation in stainless steel. The wine matures on the fine lees for six months.

Optical properties
An average straw yellow characterises its hue.

Fragrance profile
The Ganz Horn Riesling presents itself more discreetly than its competitors from the »Im Sonnenschein« vineyard, but this does not mean that it is inferior in fragrance complexity. Rather, it delights with finesse and the fine aromatics of ripe apples, leisure of white currants and reenklodes, complemented by hints of herbs and a light mineral foundation.

Taste experience
In the mouth, the Ganz Horn is just as finesse-rich and sensitive. Its intensity unfolds subtly and stays rather in the background compared to the »Im Sunshine«. The acidity appears clear as crystal, supported by elegant and grippy tannin. Among the current Grosses Gewächs of the house, it is certainly the finest representative, allowing a graceful spiciness and a juicy bright fruit character to lead into an impressively long finish.

Food recommendations
Whole Horn goes particularly well with hearty dishes such as leg of lamb cooked at low temperature with green beans and baba ghanoush, wild mushroom risotto with creamy pecorino or a hearty plate of sausage with potato and parsley salad.