Rudesheimer Berg Schlossberg, Spatburgunder
    August Kesseler

    Rudesheimer Berg Schlossberg, Spatburgunder,



    August Kesseler, Rudesheimer Berg Schlossberg, Spatburgunder, 2011

    Justerini & Brooks Tasting note
    August Kesseler, Rudesheimer Berg Schlossberg, Spatburgunder, 2011

    The south facing, quartz slate and sandy loam Berg Schlossberg vineyard tends to produce wines with more shoulder and muscle than the Hollenberg. The 2011 is no exception with dark sweet bramble fruit shot through with dry stony minerality on the nose. Intense, driving and concentrated on the palate with spiced dark cherry fruit, blueberry and plum, long, baroque and expansive with smoke and sweet vanilla pod on the finish. For all its size it retains great balance and drinkability. A powerful , long lived and layered Spätburgunder that will require some cellaring to show off all its charms.

    Joel Payne, Vinous
    Deep ruby. Bing cherry, hazelnut, tar and a sprig of vanilla on the nose. Ripe raspberry fruit with supple tannins and animated spice tease the palate. Well-balanced pinot noir with more elegance than sheer complexity, and a lovely example of Rheingau pinot.
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    August Kesseler

    August Kesseler

    Tasting Kesseler's Spatburgunders it is not hard to see why he is considered by many to be one of the very top Pinot Noir producers in the whole of Germany. The slate soils of the Assmannshauser Hollenberg vineyard, from where all his Pinot Noir comes from, are said to have been planted up to 1000 years ago, provide extremely good acidities, and are practially phylloxera resistant. Fermentation and ageing of the Pinots is carried out the Burgundian way and the resulting wines do not fail to impress; they are stylish, moreish and extremely pure expressions of Pinot Noir, regardless of context. August has also swiftly gained a reputation for world class Riesling. In his own words “ I am a Mosel Fan, I like lightness and drinkability in the wines." The style of the wines are something of a halfway house between Mosel and Rheingau Rieslings, they retain great lightness of touch to go with their innate power. August’s approach is different to that many growers in this part of the Rheingau: The warmer sites around Rudesheim tend to be reserved for Grand Cru Dry wines, while the fruity sweeter wines mostly originate from the cooler terroirs around Lorch.

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