From the winery – “The Rheinberg kabinett comes entirely from the quartz dominated higher sections of the Rheinberg hill, facing southeast. Vines are around 25 years old with much of the vineyard planted in the 1990s. Harvested in the beginning of October at 70 hectoliters per hectare, the vines in Rheinberg were framed without chemical fertilizers or herbicides. Grapes are harvested, crushed directly, and fermented half in Hösch stuckfass (large used barrel) and half in stainless steel. Fermentation is natural with no added cultured yeast. The wine is racked into stainless steel and cooled to stop fermentation in late April, and bottled in the beginning of May. Residual Sugar: 38 grams per Liter”.
“Yellow apple and nectarine notes are balanced by firm acidity and a minerally texture in this version, concluding with a long finish. Refreshing, this could quench your thirst on a hot summer day, but also shows aging potential. Drink now through 2026. 180 cases imported. 91 points, Wine Spectator — AZ (October 2019)