Riesling Sekt Brut Nature Reserve 2013

Wine Description for Riesling Sekt Brut Nature Reserve 2013 by Clemens Busch

Character

Clemens Busch ranks among the absolute elite of the Mosel and has created with this Brut Nature Reserve a sparkling wine that embodies the essence of his biodynamic philosophy. Vinified without any dosage whatsoever, this Riesling sparkling wine from the 2013 vintage displays the radical clarity and mineral precision for which the estate is renowned. The extended ageing on the lees over several years lends it complexity and depth, whilst the moderate alcohol content of 11.5% vol. preserves the typical elegance of the Mosel.

Terroir & Origin

The Mosel, one of northern Europe’s most northerly wine regions, is the epicentre of great Rieslings. Clemens Busch manages his parcels in Pünderich according to biodynamic principles, with the steep Devonian slate soils imparting the wine’s characteristic minerality. The cool climate and extreme hillside locations create ideal conditions for slowly ripening grapes with intense aromatics whilst maintaining vibrant acidity – perfect prerequisites for high-quality sparkling wines.

Grape Variety & Vinification

Riesling is ideally suited to traditional bottle fermentation, and Busch employs this characteristic masterfully. The grapes for this Reserve sparkling wine come from selected parcels and were vinified as a dry base wine. The subsequent second fermentation in the bottle and extended maturation on the lees develop brioche notes and creamy texture, without overwhelming the variety’s characteristic freshness. As a Brut Nature – completely without dosage – this is an uncompromisingly dry sparkling wine that expresses the terroir unfiltered.

Food Pairing Recommendations

The saline minerality and bone-dry character make this sparkling wine the ideal companion for raw oysters, scallop ceviche or sushi. It also harmonises beautifully with smoked trout, goat’s cheese or a simple potato and leek gratin. The acidity structure cuts effortlessly through fatty dishes – try it with pork lard on farmhouse bread.