Powerful, dry Riesling with lemon, lime and white stone fruits on the nose. The palate is rich, but balanced with high acidity. A natural partner for pork and fish, but also good with Chinese dishes.
Riesling is a white grape indigenous to Germany, but now widely grown in cool areas throughout the world. It can produce light to medium bodied wines (dependant on climate) and very high acidity allows it to make a spectrum of wines from bone dry, to off-dry to lusciously sweet dessert wines. In Germany the harvest starts in mid September and end towards the end of October. Wines harvested at the beginning are dry and those harvested at the end are sweetest. Trocken wines are ‘dry’ meaning all the sugar is converted to alcohol during the fermentation. Typical aromas are citrus, honey and floral.
The tradition at the Dr. Bürklin-Wolf Estate in Wachenheim dates back to 1597. It is one of the largest and most dynamic estates in Germany. The total vineyard area is 85 ha with a treasure trove of top-rated vineyard sites The entire vineyard area was converted to biodynamic in 2005. Bettina Bürklin-von Guradze, the oldest daughter of Dr. Albert Bürklin, inherited the Estate from her parents in 1990, and since then has taken the lead at the estate.
The Pfalz is a region in southern Germany with a much warmer climate than the Mosel or Rheingau to the north. This means the region has the ability to grow a wider range of grapes including Chardonnay and Pinot Noir. Versus the Mosel the Rieslings produced here are dryer, richer and higher in alcohol.
With pure, restrained fruit flavours and very high acidity Riesling is an extremely versatile food wine working with fish, pork, poultry and cheeses.