About the princely drop<\/p>\n
Der Riesling entspringt den ehrw\u00fcrdigen Terrassen des Z\u00f6binger Heiligensteins – dem sogenannten \u201cGrand Cru des Kamptals\u201d. Hier nisten die Weinst\u00f6cke in rostroten Sandsteinb\u00f6den, durchzogen von Feldspat, Quarzporphyr und Schluffstein. <\/p>\n
A deliberate hand harvest in autumn 2017, spread over 23 September and 2 October, guaranteed the best conditions for the grapes, which were transported in 20-kilogram boxes. The following 24-hour pre-fermentation was followed by whole bunch pressing. The Riesling was then allowed to ferment spontaneously for six weeks in stainless steel tanks at 22\u00b0C, which never exceeded. The process was completed by ageing in steel tanks with full lees for ten months and a further maturation phase of ten months in large wooden barrels on the fine lees.<\/p>\n
The appearance<\/p>\n
The colouring of the wine may be described as golden yellow with refreshing green reflections.<\/p>\n
The nose<\/p>\n
Already at the first breath, numerous, finely tuned nuances enchant the sense of smell. The Ried Heiligenstein Riesling enchants with its elegant, spicy and complex character. The fruity scent reveals ripe apricots, vineyard peaches, vine claws and yellow curly cherries. Papaya and a hint of passion fruit exude exoticism. This fruit composition is spiced with notes of dates and yellow pears, crushed stone, wild herbs and a hint of honey and liquorice.<\/p>\n
The taste<\/p>\n
On the palate, the reason for this site's reputation is revealed: purest expression of depth and liveliness. The Riesling presents itself juicy, carried by seductions like stone fruit and citrus notes. Its piquant freshness creates a tingling sensation. Its acidity acts like a tight corset, but only becomes more noticeable on the second sip. This lively saint's stone deep-toned and vibrant in its minerality, finely textured and absolutely precise right into the long finish.<\/p>\n
Gourmet tips<\/p>\n
Try this wine with cabbage stuffed Steckerlfisch, baked chicken breast with lemon butter or roasted trout with sage butter and a wild herb salad. The combination of Carinthian Schlipfkrapfen filled with potato and mint would be a wonderful harmonious alternative.<\/p>","protected":false},"excerpt":{"rendered":"