Vegetarian, Vegan, Certified Organic
This wine is deep straw yellow in colour, with golden lights. On the nose, vivid aromas of lemon peel and lime mingle with crisp apple and yellow peach. The palate has excellent weight and power with notes of quince and grapefruit, complete with mouth-watering acidity.
Jochen Dreissigacker has 45 hectares of vineyards in the Rheinhessen, 55% of which are Riesling. All of his wines are certified organic and he describes his transformation to organic viticulture as “the artisan path to purity”. From 2019, Jochen also started following biodynamic principles in order to create the optimal conditions for the grapes to thrive – an approach that he describes as “a long-term investment in nature and wines”. He reduced the yields in the vineyard by creating a much healthier soil, which in turn was lower in vigour. “The path to any truly great wine is to limit the amount of grapes that are allowed to ripen,” says Jochen.
As expected of an organic estate, his approach in the cellar is as natural as possible, using only indigenous yeasts to ferment the must and harvesting only fully ripe grapes. All his wines, with the exception of the Auslese, are fermented to full dryness. The felicitous position of his vineyards, low yields and Jochen’s determination to pick at optimum ripeness ensures full flavour and eliminates any need for residual sugar to balance unripe flavours.
The Organic Riesling is ripe, clean, scented and zesty, offering outstanding value. The ‘Bechtheimer’ Riesling, a selection from his vineyards within the village of Bechtheim, is fuller, richer and more complex, but similarly bone dry with a fantastic ageing potential. The fruit for the ‘Geyersberg’ Riesling is from his best vineyard and shows greater intensity than the Bechtheimer.
The ‘Wunderwerk’ Spätburgunder (Pinot Noir) is aged for three years in small oak barrels, one third of which are new. It is scented, supple and lively: a wonderfully pure Pinot Noir from this outstanding producer.
Jochen also owns vineyards in neighbouring Westhofen village. Here the grapes take more time to ripen due to the cooler climate and produce stunningly pure and mineral Rieslings. `Westhofener Aulerde` Auslese combines the minerality of Westhofen vineyards with incredible richness and complexity from the botrytis-affected Riesling berries. Aromas of wild lavender, spice and honey interblend effortlessly in this wonderfully fresh sweet wine which displays a delicate 8.5% abv.
Jochen’s latest project, ‘Vintages’, reinforces his reputation for innovation. Inspired by the meticulous work of the cellar masters in Champagne, Jochen is determined to showcase that still wines can gain depth and complexity from the skilful blending of different, but complementary, vintages.
`Vintages` Riesling is a pure dry wine blending the uniqueness of four harvests: the fine ripe aromas from 2017, the balance from 2018, the elegance from 2019 and the mineral freshness from 2020.
`Vintages` red is a harmonious ensemble of St. Laurent and Pinot Noir from 2018 and 2017. Fermented separately before blending and ageing in barriques for three years, this multi-vintage wine has a fruit-driven bouquet and a silky palate.
Over half (55%) of the estate's vineyards are planted with Riesling. Geyersberg is one of the best and warmest single vineyards in Rheinhessen, within the village of Bechtheim. Jochen's seven hectares of Geyersberg face due south, ensuring excellent flavour ripeness and sugar development. The vines grow on loess-loam soil and produce incomparable Riesling.
The 2016 vintage was not easy. Spring showed changeable weather with a lot of rain, but also warm temperatures including heavy storms and even some hail. Summer saw alternating hot and wet days that affected each vineyard differently. Nevertheless, almost everywhere first-class riped grapes with high must weights were observed. September turned out to be an almost perfect harvest month, with warm, dry days and cool nights, so that the grapes remained largely healthy and were able to develop intense aromas.
The grapes were harvest by hand and carefully selected. On arrival at the winery there were macerated for 24 hours, which ensured good extraction of varietal aromas and flavours. The juice was then fermented with indigenous yeasts. Maturation took place in wooden barrels (30%) and stainless steel (70%) with extended lees contact, enhancing the wine’s mouthfeel and depth.