Jochen Dreissigacker has caused a considerable stir both in his native Germany and...
abroad, winning high praise and points wherever his wines are sold. His 21 hectares of vineyards are based in the Rheinhessen, which is currently undergoing what might be termed a 'Rheinhessen revival', with Jochen at its forefront. From the 2010 vintage, Jochen's wines all have organic certification and he also uses biodynamic methods for much of his estate (although he has chosen not to be certified). He reduced the yields in the vineyard to gain better concentration of flavour in the grapes and identified the best parcels of vines which he vinifies separately. As expected of an organic estate, his approach in the cellar is as natural as possible.He uses only wild yeasts to ferment the must and harvests only fully ripe grapes (rather than chaptalising, or adding 'süss-reserve' to sweeten the wines after vinification for the Auslese styles).
Jochen's approach in the winery is simple: to intervene as little as possible. Low yields and careful selection in the vineyard ensures excellent fruit. The estate has 21 hectares under vine, 55% of which are Riesling. Soils are a mix of loess and marl.
Vintage 2011 was characterised by a warm spring, a wet summer and a dry autumn. After severe winter months with masses of snow in November and December 2010, the year began with a very mild January. Temperatures were constantly above freezing and the levels of sunshine in January and February were higher than average. These mild temperatures led to a thaw, which in turn caused flooding. Mid-January the Rhein burst its banks. When the water retreated wintry weather resumed. February was very sunny but dry which continued throughout March. Nice, mild weather continued throughout April and by the end of May there was a huge deficit in rainfall. A sharp frost at the start of May resulted in considerable crop shortfalls. Apart from that, the rather mild, dry weather coupled with more hours of sunshine than usual prompted an early flowering. In June rainfall increased and the hours of sunshine decreased which continued through to August. Harvest took place in the first half of September when it was drier and sunnier and conditions were ideal.
The grapes were harvested by hand and the yield was 40 hectolitres per hectare. The juice was fermented with wild yeasts in stainless steel tanks for 4 weeks at 16-18°C. No chaptalisation took place and no 'süss-reserve' was added.
Light in colour with green reflexes. The fruity, elegant nose is rich and medium-bodied, with aromas of ripe fruits. The palate is elegant, very well-balanced, and full of yellow fruit character before a long finish.
|Grape varieties||100% Riesling|
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