Why is this Wine so Yummy?
From the Winery:
The most complex Riesling in the communal wine series is that from Siefersheim, sourced mainly from the HEERKRETZ site. The wine has a tremendous array of aromas, and is the communal wine that is most expressive and powerful on the palate. Part of the reason for this complexity lies in the excellent vineyard sites, but also in the fact that the wine is a blend of batches fermented in stainless steel tanks and 600 litre barrels, with some batches using cultured yeasts and other wild yeasts. The „Porphyr“is always the herbaceous representative among the communal wines. Aromas of linden flowers, camomile and sage define the nose, as well as notes of yellow and exotic fruit. This year, the acid bite is much less evident. On the palate you can expect to find the mineral notes, reminiscent of sea salt, typical of the „Porphyr“.
Daniel Wagner is known in Germany as Mr Riesling. It’s a richly deserved moniker. Siefersheim is located in the extreme west of the German region known as Rheinhessen, just a few kilometres south of the town of Bad Kreuznach, amidst a landscape of steep hills of volcanic origin, interspersed with heath, untouched brooks and small streams, old stone quarries and overgrown walls built of rocks, the gateway to the region known as the “Rheinhessische Schweiz” (Switzerland of Rheinhessen).
The foundation for the Wagner estate was laid in 1845, with earlier generations shaping what was originally a classic mixed farming operation into a widely renowned wine estate, and leading the Höllberg and Heerkretz vineyard sites to supra-regional importance in the early decades of the 20th century.
The fruits of Daniel’s passion for wine are evident each year in a range of wines characterized by clarity and freshness on the one hand, challenging, complex and concentrated on the other hand. An original style, as confirmed by critics, and acceptance into the elite circle of premium wine producers in 2004, as well as the awarding “Newcomer of the Year” by Gerhard Eichelmann and the wine critics of the Gault Millau WineGuide are a clear indication that the wines made by Daniel Wagner are something special indeed.
Deep within a valley of gently rolling hills, bordered by the Nahe River and the Rhine rivers, lies the region of Rheinhessen. Germany’s largest wine growing region by area is a land of varying climates and geography. Many different types of grapes, both red and white, are planted, producing medium-bodied wine that is delicately fragrant. Some of the finest white wines in Germany are produced among the Rheinterrassen – the vineyards on gentle slopes directly facing the Rhine near the town of Nierstein. Celebrated Riesling author Stuart Pigott calls this “the dream factory of dry German white wine”.
Early on 2016 was looking like a tough year, heavy rains during Spring worrying growers across the Rheinhessen. Summer brought heat and sun, fruit coming off the vine at slightly lower alcohol with great natural acidity. This balance, with beautifully ripe fruit has given an added elegance to the wines.
Tips for Drinking these Wines
?Temp: 8-10°C. If they’re in the fridge let them warm a little. Start cold and experiment. You’ll find they become more expressive as they warm up.
De-gassing: Many Rieslings are bottled with a significant amount of dissolved CO2. It has the effect of helping protect the wine from oxygen in bottle and allowing it to stay fresher for longer. It’s a common practice world wide, typically seen in young Semillon from the Hunter too. I find it masks the aromas and flavours of wine. It’s easily removed by pouring a small glass from the bottle then replacing the screwcap or putting your hand over the top of the bottle, giving it a vigorous shake, allowing the foam to settle and then releasing the pressure by undoing the screw cap or removing your hand. Once is usually enough, go again if you think it needs it. Added bonus is the introduction of oxygen to the wine helping it open up and start to show itself in the glass a little earlier.
⏳Time: I love trying good wines stand alone, with food, and, often the next day. It gives them the chance to shine and ensures you don’t miss a good wine through impatience or fail to bring out it’s best by not marrying them to food. These young Rieslings will open up and be more expressive with a bit of time in the glass.
?Cellaring: Riesling, when young has a raw attractiveness to it, age it and you’ll see it go through several phases of development. After a few years the youthful primary characters subside, the wine comes together, more sophisticated aromas and flavours develop. After 10 years what we call secondary characters associated with ageing wines start to develop and layer in, creating complexity, they become adults. The good ones will continue to age beautifully for decades.
Food Match: These are incredibly versatile wines, in Australia, we love drinking them with fresh vibrant Asian food, they great with seafood, but can easily go toe to toe with chicken, pork and mid-weight pasta. Riesling and cheese work particularly well together! The little bit of fat balanced by the acid and the salt of bringing out the flavours beautifully.