Reichsgraf von Kesselstatt | The Riesling estate


  • Foto: Sommerpalais Riesling QbA feinherb
  • Sommerpalais

    Riesling QbA
    feinherb
    RK Kollektion
  • Our first wine of the 2019 vintage is linear and fresh, with signature flavours of apple and pear. The exotic scents on the nose are reminiscent of pineapple and grapefruit, with a dash of fresh...
    Expertise

    Sommerpalais

    Classification
    RK Kollektion
    Prädikat
    QbA
    Taste
    feinherb
    Vintage
    2019
    Bottle size
    0,75 l
    Alcohol
    11,0 % Vol
    Residual sugar
    11,6 g/l
    Acidity
    6,9 g/l
    Profile
    Our first wine of the 2019 vintage is linear and fresh, with signature flavours of apple and pear. The exotic scents on the nose are reminiscent of pineapple and grapefruit, with a dash of fresh mint. This is an uncomplicated, fun, easy-drinking Riesling.
    Pairs beautifully with...
    Light dishes such as bulgur salad with mint yoghurt; fried seafood with crunchy lettuce; chicken cocktail; or oven vegetables with Mediterranean herbs.
    Vintage
    Only a moderate amount of rain had replenished our dry soils in the winter months. The buds already began to swell in mid-April amid temperatures 2°C warmer than the long-term average. During Easter weekend green shoots appeared in all our vineyards. The mercury fell below zero on 5 and 6 May. Many fledgling shoots were destroyed cutting our crop by around 25%.
    Spring and summer were very sunny, and flowering turned out to be a very swift affair from the middle to the end of July in all three river valleys. Temperatures hit a record high of 41.6°C and 35°C in July and August. This led to further crop losses.
    By the end of summer, the grape skins were quite firm and unyielding. Grapes started splitting once the rain set in at the beginning of the harvest. The fruit kept on splitting as unfavourable weather continued during picking. This inevitably led to grape rot. The harvest began on 23 September and ended on 17 October, yielding 35 hl/ha of juice. Oechsle levels were generally between 90 and 110 degrees.
Contains sulfits | Product of Germany | Protect from frost and heat | non-estate grown

Wappen: Reichsgraf von Kesselstatt