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Riesling, 2018. Battenfeld

Riesling, 2018. Battenfeld

Item #: U1120W1IG
Vintage: 2018
Varietal: Riesling
Vineyard/Appellation: Rheinhessen, Germany
Color: Pale Gold
Nose: Tropical Fruit, Wet Stone, And Herbal Notes
Palate: Stone Fruit, Yellow Plums, And Marked Minerality
Finish: Clean, Mineral Edge, With Unusual Depth
Rating: 96
Cellaring/Serving Suggestions: Enjoy Now/Pork Sausage, Spicy Food, Shellfish, Charcuterie/12% Alcohol by Volume

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The husband and wife team behind Battenfeld-Spanier are vignerons H.O. Spanier and Carolin K?hling-Gillot. The estate is located in the Rheinhessen of northern Germany, the largest region in Germany, which has historically valued production numbers over quality.However, Battenfeld-Spanier is changing that and making history in the process. When H.O. founded the estate his first goal was to restore the natural health of the soil. In 1993, he converted thevineyards to ecological cultivation in order to communicate thesoil characteristics of the region, which include marled chalk, chalkpebbles, and limestone. H.O. insists that one should be able toexperience and taste the soil and calls his Riesling "liquid earth."

This passion for Riesling has won Battenfield-Spanier numerousawards and has earned its place as one of Germany's top fiveestates. The Battenfield-Spanier vineyards are among the steepestvineyards in the Rheinhessen and farmed biodynamically. H.O. andCarolin strive to cultivate a healthy, living ecosystem within theirvineyards without using pesticides, chemical fertilizers, additives, orenhancements. Additionally, grapes are hand-picked and only nativeyeasts are used in the fermentation process.

This Riesling is classified "Trocken," indicating that it meets therequirements that the residual sugars do not exceed 4 grams perliter. It is a pale gold color with aromas of tropical fruit, clean minerals,and herbal notes. The palate is juicy with notes of stone fruit, yellowplum, with an exquisite mineral edge. It is a clean and pure wine ofunusual depth. Pair with bratwurst (or other mild pork sausages) withroasted vegetables and potatoes or a charcuterie plate, as well asspicy foods, such as spicy shrimp and noodles or steamed fish witha spicy butter sauce.

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