Melsheimer Riesling Trocken 2016

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Mosel, Germany
Fermented with native yeasts, unfiltered & unfined, minimal additional sulphites

Bracing, cool-climate Riesling from vines that cling to vertiginous slopes along the banks of the Mosel, using the moderating warmth the river provides to ensure the grapes ripen. This wine classifies as ‘Troken’, meaning dry, so no residual sugar remains, but the final degrees of alcohol sit at only 10.5% - an interesting lesson in the unique climactic conditions of this region. As you’d imagine, the acidity is high with plenty of lemon and lime citrus, and the fruit is redolent of a juicy, tart green apple. The wine ferments in wood rather than steel which slightly rounds out its die-cut character. A wonderful example of the region, and also one of the most perfect white wines for those who can’t quite wait until lunch...

Thorsten Melsheimer took over the 200 year old family estate in 1994 and immediately began cultivating his vineyards organically. Since 2009 all the vineyard work has been done according to biodynamic principles, receiving its Demeter certification in 2013. 8 of the 11 hectares grow on the steep hill of the Mullay-Hofberg in Reil, a renowned winemaking vilage in the Mosel. The weathered slate and quartzite soils of the Mullay-Hofberg hillside have been home to vines since the 12th century. This undulating vineyard sits below a forest and plateau - helping the plants retain water and preventing excessive vine stress even in the hottest vintages.

Thorsten’s vines grow in some of the least accessible and most vertiginous parcels of the Mullay- Hofberg. Despite the challenges, Thorsten tirelessly rebuilds old terraces and nurses old vines back to life. Thorsten also has vines growing in the Goldlay vineyard, situated just opposite the village of Reil, as well as some parcels in the Pündericher Marienburg, Burger Hahenschrittchen, Thomasberg and Reiler Falklay. The microclimate and terroir guarantee a long ripening period, creating the perfect conditions for Riesling. The wines undergo a long fermentation in old oak barrels - the dry Rieslings can take up to 18 months to complete fermentation.