Riesling 2015 | 0,75L
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Initially dark notes, ground spices, porcini mushrooms and moss need air to open up the fruit scents; also a touch of orange peel. Somewhat exotic; compact with pronounced acidity and supple texture. The palate delivers nectarine and peach notes, good extract and a long, harmonious finish.
| Pairs well |
Crustaceans, grilled sea fish, duck and goose roasted
|
| Origin | Heiligenstein, Kamptal |
| Grape variety | Riesling |
 |
3h Decanting time |
 |
12-14°C Drinking temperature |
| Alcohol |
13,0%
|
| Residual sugar |
6,5 g/l
|
| Acidity |
6,0 g/l
|
| Closure |
Natural cork
|
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Versandbereit in 1-2 Werktagen
Derzeit verfügbar
Test product description title
Nothing is easy on the Heiligenstein. Although you can drive the tractor into the parcels almost anywhere, you must also be able to handle it well. The terraces are steep – which means that not only tractors, but also the ground itself, can slide very easily. An abundance of humus, therefore, is one of the key factors of the Heiligenstein. It is all the more important because the near-chronic dryness requires soils that are as vital as possible.
The Riesling from Heiligenstein is defined by more than its subsoil; the conditions above the surface also contribute strong characteristics. The many hours of sunshine are countered by continuous winds and the strongly decreasing night temperatures, which lend to the grapes very good extract, a firm structure and compact acidity.
The location
The climate on the Heiligenstein Erste Lage in summer is dry and hot during the day, and mostly windy and fresh at night. Grüner Veltliner is at home only at a few spots on the Heiligenstein. The rest of this great hill is ideal terrain for Riesling; the meagre, rocky conditions are exactly what the variety loves.
It was assumed for a long time that during the Middle Ages, “Hellenstein” was derived from the hot, burning conditions of hell – and that the church prompted a change in semantics. While this story does seem to make sense, it is ultimately just a legend. "Hel" in Middle High German actually meant “shining” and “light" (ergo the bright mountain). Only through linguistic transformation did “Heiligenstein” evolve.
The ground
The Heiligenstein is geologically complex, but is based significantly on Zöbinger Perm. Unique in Europe, this desert sandstone is interspersed with volcanic conglomerates and charred remains of organic material. In some places, it’s crumbly and loose, which is quite typical for sandstone; while in other locations, it is compact, hard and difficult to work with. Occasionally the Zöbinger Perm has inclusions of gneiss and granite; here, the vines are rooted directly into the rock.
All Facts
| OriginHeiligenstein, Kamptal |
| Grape varietyRiesling |
| Grapes planted |
| Cultivationconversion to organic farming since 2017 ENGLISCH |
| Grapes hand-picked |
| Maceration14 hours in the closed press |
| Pressingwhole bunch, 5 hours |
| Alcoholic fermentationspontaneous | wild yeasts |
| Malolactic fermentation (BSA)No |
| Maturation 20 months on the fine lees in stainless steel tanks; 16 months in the bottle |
| Alcohol13,0% |
| Residual Sugar6,5 g/l |
| Acidity6,0 g/l |
| Container ClosureNatural cork |
| Decanting time3h |
| Drinking temperature12-14°C |
| Glass typeBurgundy glass |
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