There is a strong sandstone-like savoury mineral quality to the nose here, with ripe grapefruit, verbena, grapefruit and lemon zest following behind. On the palate this bursts with juicy sunny fruit, tangerine, mango and fresh pineapple. Powerful and very refreshing. A cuvee fermented with wild yeasts.
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.
7,700 acres along the northern side of the Rhine between Wiesbaden and Rüdesheim where the Riesling produces classic and substantial wines.