Riesling Dry HOHNART 2019 (Bocksbeutel)

This single-vineyard Riesling is elegant, has a bouquet of tropical fruits and carries a lovely mineral acidity.

Single Vineyard HOHNART
Already in 1266, the formerly forested hillocks were mentioned at the foot of the Steigerwald as one of the important Castell vineyards. In 1832, the thermophilic Riesling was planted in the hot southern exposure. Deeper, loamy-clayey soil with green sand stone identifies the ground. Thanks to the depth of the soil, this very hot directly south and windy exposure can supply the vines with moisture and minerals even in very dry summers.
Grape
Castell archives reported that the Riesling was already cultivated in 1832 in Castell vineyards. Riesling is a classic German grape and is demanding as it ripens very late. Optimal conditions are provided in Castell by the heat-storing stony steep slopes. Because of their relatively high acidity, Riesling can have a very good shelf life (try also our 2007 Riesling Dry SCHLOSSBERG GG).

Vintage 2012

After a cool spring leading to late budding and long blossom, and good and consistently warm summer followed. The warm and dry weather continued all the way into autumn and allowed for the collection of ideal grape material for fresh, lively daily-drinking wines, as well as for ripe, powerful and concentrated single-vineyard wines.

From the 2012 vintage, WPS carries HOHNART Riesling Dry (Bocksbeutel, dry white, WPS082), KUGELSPIEL Rieslaner Spätlese Semi-Dry (0.5 L Bocksbeutel, fruity white, WPS086), and the fantastic red REITSTEIG Spaetburgunder Dry (Pinot Noir, dry red, WPS087).

Winemaking

Selective handpicking of grapes, spontaneous temperature-controlled fermentation at 17°C, around five months in contact with yeast in stainless steel tanks.
Tasting Notes
Bouquet: Tropical fruits (pineapple, mango), fresh and mineralic
Palate: Harmonious Riesling with a subtle fruity sweetness, creamy

Food Matching: Well-cooled (5-8°C), this Riesling is the ideal companion for aromatic Asian cuisine, for example curries, fennel dishes, mushroom risottos.

Analysis

Residual sugar: 6.3 g/L

Acidity: 7.3 g/L (sugar/acidity ratio: 0.86 = dry)

Alcohol: 12.5%

Write a review

Your Name:


Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: