Oestricher Doosberg, Alte Reben, Trocken,

Destination

vintage

Spreitzer, Oestricher Doosberg, Alte Reben, Trocken, 2013

Justerini & Brooks Tasting note

Spreitzer, Oestricher Doosberg, Alte Reben, Trocken, 2013

From a parcel of 40 year old vines in Doosberg, very stony and mineral on the nose, very stable and confident through a plethora of peach, sweet pea and mown grass flavours on the palate. The old vine material brings an element of groundedness and balance to this. No botrytis here just beautiful clear balance with no hard edges. Fermented and aged entirely in doppelstuck.

Maturity:

Keep/Drink

ABV:

12.5%

94/100

David Schildknecht, Vinous

Peach and Persian melon are mingled on the nose and polished palate with pungently bittersweet, positively vegetable suggestions of carrot, parsnip and fennel. A chewy tartness of peach skin and sizzling impingement of radish, along with saline and chalky inflections, lend invigorating and complex counterpoint to the wine’s textural polish and luscious fruitiness. The vibrantly-sustained finish is amazingly wafting for a wine of nearly 12.5% alcohol. Here’s one of those where every time you return to the glass you catch some delightful or intriguing new nuance. And I’ll be surprised if it isn’t also the longest-lived of Spreitzers’ dry vintage 2016 Rieslings. Technically, this “should” be bottled as Grosses Gewächs, but the Spreitzers are mindful of market realities and they already have three well-established Grosses Gewächs bottlings in their portfolio. So in this instance, we consumers benefit from an underpriced gem. (Spreitzers’ Doosberg has not overachieved this way in other recent vintages.)

Date Reviewed:

07/2018

Drinking Window:

2018 - 2028

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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.

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Spreitzer

A magnificent 17 ha estate at Oestrich in the widest part of the Rhine, where sun reflection and humidity are so important. The Spreitzer brothers are a young team that in the last few years has elevated this into one of the Rheingau's great estates. Depending on the wine and the vintage a mixture of wood or steel is used and wild or cultured yeast. Usually the dry wines are fermented in oak and the fruity wines in steel. The main vineyard holdings are the loam and loess soils of the Lenchen and the quartz based Doosberg. The Spreitzer brothers are very active in the vineyard, reducing yield by pruning and green harvesting, and deleafing where necessary to aerate the vines. Hand picking is vitally important here as they do lots of whole cluster pressing. In the cellar there is no pumping of the wines, its all done by gravity. There is usually no fining but a light filtration. Spreitzer make wines that betray full, rich Rheingau characteristics with an almost Mosel precision and energy. A star Estate by any standards.

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