Schlossgut Diel Goldloch Riesling Sekt Brut Nature
Gentle whole berry pressing followed by spontaneous fermentation and extended lees aging in stainless steel tanks. After filtration and tirage, secondary fermentation begins inside the bottle. The wine is then left on the lees for 50 months to develop greater complexity and its characteristic elegant bubbles. Minimal dosage.
Press & Reviews
An extremely creamy and subtle sparkling riesling with a very long, super-elegant finish and a ton of salty minerals at the bone-dry finish. Drink or hold.
This represents the third (August, 2018) disgorgement of the 2008 Goldloch méthode champenoise – two months shy of a decade after the grapes were harvested. Scents of ocean breeze, subtle sourdough yeastiness, Meyer lemon zest and crushed stone anticipate the mineral complexity, tang and stimulating piquancy that follow on a palate that is flatteringly silken, albeit also suffused with fine-grained mousse. Flavors of ripe white peach add a welcome, complementary albeit discreet fruit element. There is an unexpected and delightful sense of lift for a sparkler of 12% alcohol. The long finish tugs at the salivary glands in its salinity while proving transparent to vast mineral intrigue. “I think what you’re detecting [in the finish] is what all those cobbles in the vineyard contribute,” remarks Diel. I’m pretty sure I would recall it if I had ever had a German Riesling Sekt any finer than this one. (The very finest German Sekts I have tasted – including from Diel – have interestingly enough tended to be Pinot- rather than being Riesling-based.)