Riesling, vom Rotliegenden, Trocken
Okonomierat Rebholz

Riesling, vom Rotliegenden, Trocken,

Destination

vintage

Okonomierat Rebholz, Riesling, vom Rotliegenden, Trocken, 2016

Justerini & Brooks Tasting note
Okonomierat Rebholz, Riesling, vom Rotliegenden, Trocken, 2016

A terroir selection from the estates oldest soils composed of black slate with a high iron content and a touch of volcanic. This cuvee always tends towards purity and elegance rather than breadth and power. Salty, smoky green apple and melon notes, a touch of fresh conference pear, mouth-watering tension and verve leading to a savoury, salty, herb inflected finish. Again, just 2 grams of residual sugar and 11.5% abv. Impressive.

Maturity:
Keep/Drink
ABV:
11.5%

specifications

country:
Germany
region:
Pfalz
Appellation:
style:
Grape Variety:
Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
Okonomierat Rebholz

Okonomierat Rebholz

A great name in German wine circles and the leading estate of the Pfalz, Okonomierat Rebholz represents the region at its most uncompromising, precise and pure. If the Pfalz is often known for producing full-bodied, fruit forward wines, Hansjorg Rebholz's wines come as a crisp pure breath of fresh air. Never chaptalising or de-acidifying, nor allowing his wines to soften through malolactic fermentation, the Rebholz style aims to be as transparent a translation of vintage and site as possible; the house style, honed now over three generations, is bone dry, crystal clear, pure and unadulterated. Possessing some of the finest vineyard sites in the Pfalz on a smorgasbord of different soils, Hansjorg and his team craft a broad range of wines. Riesling sits at the core making up 40% of the plantings, supported by some of Germany’s finest and most focussed Pinot Blancs, a concise selection of top level Spatburgunders and some truly classy, balanced Sekts. All of the dry white wines below are fermented and aged in steel, with a minimum of intervention, resting upon fine lees until bottling, which is done without fining and the lightest of filtrations. The results, naturally possessing high levels of CO2, are long, intense, pure wines that often require, and are always capable of, extended ageing.

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