Hirsch Ried Zöbinger Heiligenstein 1 ÖTW Kamptal DAC Riesling
Soil: The outcropping bedrock consists of a reddish-brown sandstone with a high feldspar content, coarse conglomerates, and minor siltstone
Wine making: Natural fermentation in a combination of stainless steel and large oak casks | Left on the fine lees for 7-9 months
The terraced south and southwest facing slope has a unique geological history that has been preserved in this particular area. The outcropping bedrock consists of a reddish-brown sandstone with a high feldspar content, coarse conglomerates, and minor siltstone. These sediments formed approximately 250–280 million years ago under arid conditions, in lakes, ponds, and ephemeral rivers. The rocks contain fossilized plants and gravels with clasts of volcanic rhyolites. Loess is only preserved in a few locations, within shallow depressions.
Harvest at the end of September/beginning of October. Whole bunch pressing, fermentation using natural yeasts with maturation occurring in both stainless steel tanks and large oak barrels. The wine rested on the lees until middle of Mai prior to bottling at the end of July and release in September 2020.
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Still slightly funky (from wild ferment), but it blows off quickly to reveal so much wild-herb, floral and mineral complexity, which takes hold and draws you in, making it difficult for the nervous system to process it all at once.
From biodynamically grown grapes.
STUART PIGOTT – James Suckling