Dreissigacker Bechtheimer Rheinhessen Riesling 2017
Dreissigacker Rheinhessen Bechtheimer Riesling
Dreissigacker Rheinhessen Bechtheimer Riesling is straw yellow in colour with green reflections. The bouquet opens with slightly spicy aromas, ripe pineapple and peach. Good concentration on the palate with mineral notes, a slightly salty tang and ripe yellow fruits. A long, refreshing finish.
Jochen Dreissigacker has caused a considerable stir both in his native Germany and abroad, winning high praise and points wherever his wines are sold. His 21 hectares of vineyards are based in the Rheinhessen, which is currently undergoing what might be termed a 'Rheinhessen revival', with Jochen at its forefront. From the 2010 vintage, Jochen's wines all have organic certification and he also uses biodynamic methods for much of his estate (although he has chosen not to be certified). He reduced the yields in the vineyard to gain better concentration of flavour in the grapes and identified the best parcels of vines which he vinifies separately. As expected of an organic estate, his approach in the cellar is as natural as possible, using only wild yeasts to ferment the must and harvesting only fully ripe grapes (rather than chaptalising, or adding 'süss-reserve' to sweeten the wines after vinification for the Auslese styles).
Jochen's approach in the winery is simple: to intervene as little as possible. Low yields and careful selection in the vineyard ensures excellent fruit. The estate has 21 hectares under vine, 55% of which are Riesling. The best vineyard plots include Hasensprung, Geyersberg and Rosengarten, all of which are within Bechtheim village. Soil is made up of loess and marl. The vineyard is run on biodynamic principles, without the use of artificial chemicals or fertilisers. This encourages soil and vine health which in turns means the grapes are ripe, clean and healthy.
The grapes were harvested by hand and maceration took up to 48 hours. Fermentation began naturally with wild yeasts. 20% of the juice was fermented in wooden barrels, with the balance fermented in stainless steel at controlled temperatures.