A touch closed on the nose, a good swirl unlocks notes of grapefruit, kiwi and flint. The palate is fuller and more fruit-driven than the nose would have you believe. Green apple, peach and a hint of light honey, with a leesy, biscuit note in the background. There are definite acids on this, but nicely interwoven with the ample fruit. Try this sipper on it’s own on a patio, or paired with white fish in a lemon-caper beurre blanc.
Pinot Blanc (Weisserburgunder) is the white grape mutation of Pinot Noir. It is found mostly in Germany and Northern Italy, where wines are refreshing, peachy and dry. Sometimes intensely aromatic, Pinot Blanc can display notes of white florals and stone fruit.
Germany’s largest wine region, Rheinhessen was historically known for mainly producing large amounts of bulk wine destined for the export market. That began to change gradually beginning in the 1980s, when growers began to focus on lower yields, drier styles and overall higher quality wines. Today, the region is home to the majority of Germany’s organic/biodynamic viticulture, with a great number of young and energetic producers eschewing the past and leading the future. Unlike other German wine regions, there are significant plantings of many grapes, though Riesling plays a role here as well, to be sure. You will find plenty of Muller-Thurgau, Dornfelder, Silvaner and Pinots Gris, Noir and Blanc throughout. The climate is relatively mild, protected by countless hills and forests and moderated on the east and west border by the Nahe and Rhine rivers, respectively. Soil types vary, though the majority are a mix of loess and loam with limestone deposits mixed with gravel.
Sourced from single vineyards in Westhofen (Benn and Aulerde), where grapevines thrive in clayey marl soils and limestone deposits. There are layers of limestone meandering through the substrate, channeling water and ensuring the plants have enough to drink even in the hottest parts of summer. The smallest vineyard in Westhofen, Benn is a monopole that has been in the Wechsler family for generations.
Hand-harvested from the best vineyard plots. Sorted and destemmed. The juice undergoes a long, cool fermentation, sitting on the lees for 2 months to gain complexity. Bottled unfined and unfiltered.