Riesling Lenchen Trockenbeerenauslese TBA 2018 375ml

Wine Description for Riesling Lenchen Trockenbeerenauslese TBA 2018 375ml by Peter Jakob Kühn

Colour & Appearance

A deep, luminous amber-gold with viscous, oily elegance in the glass.

Nose

The nose reveals a highly elegant, concentrated spectrum of dried apricots, candied citrus peels, honeycomb and the finest noble rot character (botrytis). Behind this, subtle notes of herbal tea and ripe peach shimmer through.

Palate

On the palate, the true masterpiece of this wine is revealed: despite the enormous, viscous noble sweetness, this Trockenbeerenauslese never feels heavy or cloying. A vibrant, razor-sharp acid structure perfectly balances the high residual sugar. Aromas of quince jelly, raisins and ripe mango fuse with a fine, saline texture.

Finish

A virtually endless finish carried by a grandiose freshness. The dense fruit sweetness echoes for minutes, perfectly contrasted by a lively, almost vibrating play on the tongue.

Terroir & Origin

The grapes originate from the renowned Oestrich vineyard site Lenchen in the Rheingau. Influenced by its proximity to the Rhine, this site produces noble sweet monuments whose rich concentration is always balanced by a vibrant energy and sense of place.

Grape Variety & Vinification

100% Riesling. The grapes were hand-selected as highly concentrated, shrivelled berries. The wine fermented extremely slowly, thereby retaining a moderate alcohol content of just 6.0% abv. The vinification follows the estate’s biodynamic philosophy with minimal intervention in the cellar.

Food Pairings

A masterpiece to be enjoyed on its own, which also pairs outstandingly with intense blue cheese such as Roquefort or classic, not-too-sweet desserts like a fine Tarte Tatin.

Special Features

Produced according to the strict guidelines of the Demeter association. This wine impressively demonstrates that extreme concentration and weightlessness in Riesling are not a contradiction, but rather condition one another through biodynamic farming.