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Dry Riesling Bergrettung Trocken Mosel 2014

The Experience

Drink When...
A vineyard needs help
Listen To...
Help by The Beatles
Think About...
There's strength in numbers
Drink With...
Five spice chicken with tamarind sauce

The Oddbins Take

This wine has a fantastic story. It comes from a collaboration between 10 wineries to save historic vineyards in particularly steep sites in Germany’s beautiful Mosel Valley. The group’s name, Bergrettung, takes its name from Berg (= mountain) and Rettung (= rescue). This vintage was made at the Staffelter Hof winery, whose owners trace back directly to Carl the Great and who founded Bergrettung. The wine? Impressively pure and super concentrated, this essentially dry Riesling balances pronounced wet slate minerality, with a zesty, acidic core and fantastic lime, mango and white peach fruit.

The Vital Statistics

Country
Germany
Region
Mosel
Classification
Qualitätswein
Vintage
2014
Drink
At Its Best Now
Closure
Screwcap
Bottle Size
Regular - 750ml
Residual Sugar
8.1 g/l
12.5%
Alcohol Units
9.5

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£17.50

£17.50

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The Style

Grape
Riesling (100%)
Body
Light Full bodied
Sweetness
Dry Sweet

Notable Features

  • Suitable For Vegetarians

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  • Dry Riesling Bergrettung Trocken Mosel White Wine Germany
Dry Riesling Bergrettung Trocken Mosel White Wine Germany

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This wine is quite unusual in that it comes from a project involving 11 wineries focusing on preserving steep, old vineyard sites that produce unique Riesling wines. The wine is made by founding member Jan Mattias wine at his winery, Staffelter Hof, from grapes grown at one of the vineyards they were trying to preserve, a 0.75 acre sized plot in the Trabener Zollturm.

Bergrettung is a pun on the German name for the alpine rescue services. “Rettung” is German for “rescue” and “Berg” means mountain, which refers to the alpine character of Mosel vineyards. Mountain Rescue in other words. Recently the group successfully rescued and then sold another vineyard in Enkircher Ellergrub, to a winemaker in Traben-Trarbach.

Born in 1977, winemaker Jan Klein studied viticulture and enology, then wine marketing and economics, before completing internships in Provence, New Zealand and Australia. Since 2006, he has been responsible for the family winery in the Mosel.

The grapes are grown on very steep slopes, with slatey soils, and are cold-macerated six hours, then undergo partly wild fermentation, partly with inoculated yeast, at around 12-16°C. No eggs or dairy products are used during winemaking.


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