Ried Seeberg
Riesling 2015 | 0,75L
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Softer, rounder and weightier than the other single vineyard Rieslings. Fresh with an herb & spice note. The fruit needs time and air; then comes tones of citrus and orange, and more and more peach. A cool backbone. Juicy and elegant with grip; salty and contoured with generous citrus on the back palate. Powerful, juicy and long.
| Pairs well |
Mushrooms, pasta in saffron, wildfowl, duck, grilled fish
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| Origin | Seeberg, Kamptal |
| Grape variety | Riesling |
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3h Decanting time |
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12-14°C Drinking temperature |
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Vegan |
| Alcohol |
13,0%
|
| Residual sugar |
3,5 g/l
|
| Acidity |
6,0 g/l
|
| Closure |
Natural cork
|
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Versandbereit in 1-2 Werktagen
Derzeit verfügbar
I like being on the Seeberg. Up on the plateau, at over 300 meters, where the summer sun shines from early morning until late in the evening. Here is where the continuously blowing wind has the last word. I like the vines that are deeply rooted in the soil – they’re even older than me.
Cultivating the vineyards is somewhat easier on the Seeberg than on the Heiligenstein or Steinmassl. The soils here are deeper and, due to their advanced age, the vines find their natural balance more easily. The intense sunlight, however, requires careful canopy management and a perfectly executed harvest time, when there’s an optimal balance of sugar and acidity.
The location
The Seeberg lies directly across from the Heiligenstein. In both vineyard sites there is, almost without exception, Riesling. There may be only about one kilometer between their terraces, yet the two are as far apart in geological and sensory terms than as if they were in different hemispheres.
The vines on the Seeberg are south-facing. There is no lack of light and sun here, yet the harvest is usually late in the season. This is a result of the continuously blowing north wind, which provides a cooling counterpoint in the vineyards and keeps the acidity and tension high in the grapes.
The ground
The desert sandstone that dominates the Heiligenstein today is no longer found in the Seeberg; instead, there is garnet mica schist, some of which is permeated by amphibole-rich veins. The subsoil is crumbly and porous, allowing the vines to root deeply and obtain their nutrients and minerals from the depths of the hill.
All Facts
| OriginSeeberg, Kamptal |
| Grape varietyRiesling |
| Grapes planted |
| Cultivationconversion to organic farming since 2017 |
| Grapes hand-picked |
| Maceration1/3 of the grapes were destemmed and soaked on the skins for 48 hours; 2/3 of the grapes (whole bunches) spent 12 hours in the closed press. |
| Pressing1/3 on skins; 2/3 whole bunch, 5 hours |
| Alcoholic fermentationspontaneous | wild yeasts |
| Malolactic fermentation (BSA)No |
| Maturation20 months on the fine lees in big barrels; 16 months in the bottle |
| Alcohol13,0% |
| Residual Sugar3,5 g/l |
| Acidity6,0 g/l |
| Container ClosureNatural cork |
| Decanting time3h |
| Drinking temperature12-14°C |
| Glass typeBurgundy glass |
| Vegan |
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