Escherndorfer Lump, Riesling, Beerenauslese, 2004

  Horst Sauer

Escherndorfer Lump, Riesling, Beerenauslese

A fascinating wine. Made from clean, partially frozen berries in conjunction with botrytised fruit and fermented at extremely low temperatures, this boasts 200g/l of residual sugar, 6.8% alcohol and a whopping 10.5g/l of acidity. Gorgeously refreshing and uplifting, vivid, pure, crystalline fruit not unlike Eiswein. Racy citrus fruit, meringue and lemon curd characteristics. An unforgettable Beerenauslese.

Contains Sulphites.

About Horst Sauer

In one of Franken’s great wine producing villages, Escherndorf, award-winning winemaker Horst Sauer crafts wines of purity and intensity of flavour. These mainly dry or ‘trocken’ wines are excellent with asian/oriental food and fish. Horst also makes some sublime late harvest wine that mix richness, purity and mouth-watering acidity. Riesling, Silvaner, Rivaner and Pinot Noir are the principal grape varieties grown on the estate. The Silvaner, a grape that is rarely afforded as much respect anywhere else, flourishes on the Lump Vineyard's limestone soils producing energetic concentrated wines, while the Riesling shows a sturdier more structured side to its character than in other parts of germany. For most of his range Horst employs the traditional Franken bottle, the short wide ‘Bocksbeutel’, whilst the more international Bordeaux style bottles are used for the modern stylish, Frank and Fresh wines.

Appellation: Franken

Home to Horst Sauer, Franken lies in central Germany and was traditionally known as the centre for Germany's most serious Silvaner production. In the hands of Horst Sauer both Silvaner and Riesling are capable of producing excellent wines with greater power and structure than those found in the Mosel. Trocken wines are most common and can have superb intensity when produced here, but the BA's, TBA's and Eisweins, when produced are not to be missed.

Grape Type: Riesling

One of the world’s noblest grape varieties, Riesling produces scented, refreshing, mineral wines from dry to lusciously sweet. Its bad reputation, tarnished by the cloying and completely unrelated Liebfraumilch, is one of the wine world’s great injustices. Its heartland is the steep Mosel and Rheingau valleys of Germany, where it produces floral spritzy off-dry to medium wines packed with lime and apple fruit or, when affected by botrytis, honeyed apricot characteristics. In Alsace, Austria’s Wachau and Germany’s Franken there are some exhilarating, complex dry versions that work very well with Oriental fusion foods, as well as some stunning sweet versions. Some superb lively fruit-forward styles are cropping up in New Zealand, Constantia in South Africa and the cooler parts of Australia and California.