Press
The VDP equivalent of a grand cru, it's dry, racy, spicy and substantial enough to drink with roast beef.
Bob TyrerThe Sunday Times 11th July 2010
A lean, chalky version, bone dry and rail-thin. Marked by its bracing acidity, this needs time or food to tame its ascerbic character. Best from 2013 through 2020. 150 cases made. 90/100
Wine Spectator
This has a lovely nose of lime leaf, pear, apricot and a touch of beeswax. Great lift and definition with subtle aromas of acacia emerging with time. Lively, animated on the entry with vibrant acidity complemented by white peach and apricot notes lacing the zesty, taut finish. Great length. Good weight here. Excellent. Tasted August 2009.
Robert Parker
Winemaking
Millions of years ago, where the western limit of our vineyards lies, there was a huge irruption in the landscape, the Rhine rift. Here the sea deposited its sediments layer by layer. When the mountains of Haardt range arose in this area, a calciferous sediment block came to light and today determines the unique quality of the soil.The microclimate also contributes to making the wine so special. To the South, West and North, the vineyard is protected by sandstone walls or buildings. This protection has a two-fold positive influence on the wine. The walls protect the vineyard from late frosts and likewise provide natural shade in the summer, thus making its subtle acid structure a striking feature of the Reiterpfad. Yield 30 hl/ha. Sedimentation overnight in stainless steel tanks and then fermentation and storage on the primary yeast in large wooden casks. First and one-off racking was in April and filling was done in the middle of May. Will improve with age through 2020 and beyond
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
New wines this year
