Bernkasteler Badstube Riesling Grand Cru dry

Tasting Notes

Initially powerful on the nose, followed by juicy aromas of ripe pears, elderflower, a hint of green apple, and yellow stone fruit characterize this refreshing wine. Very harmonious with fine minerality, slate spice, and an invigorating acidity.

Food Pairing

Predestined as an aperitif, it is also an excellent accompaniment to light salads or poultry dishes, but also pairs well with spicy curries or risottos.

Growing Region and Climate

The Mosel climate is one of the warmest in Germany, and due to its proximity to the river, excellent conditions for viticulture are found here. The Bernkasteler Badstube is one of the smallest large vineyards (Großlagen) in the German Mosel wine region. Its individual vineyards (Einzellagen) (Berncasteler Doctor, Graben, Lay, Alte Badstube am Doctorberg, Matheisbildchen, and Bratenhöfchen), predominantly on steep slopes, are located exclusively within the Bernkastel district of Bernkastel-Kues. This makes the Badstube one of the few German Großlagen that do not extend over several municipalities. This circumstance also means that the place name is usually prefixed (as is typically only customary for Einzellagen) ("Bernkasteler Badstube"). The slate soils of the steep, sun-drenched slopes store heat and release it to the vines at night, which grow on rich clay and stony soils with fine-earthy slate and minerals. The location from the middle of the slope up to the edge of the forest and the good, water-retaining properties of the fine-earthed slate are the basis for this elegant, fruity-sweet Kabinett. It shows the typical character of Mosel Riesling with racy acidity, fine sweetness, and complex fruit aromas.

Processing and Aging

The grapes are hand-picked and carefully selected. They were then pressed in the picking bins in the vineyard to allow for a longer maceration time. Whole-bunch pressing took place for approximately 14 hours. This wine was fermented in stainless steel tanks for approximately four months without any added yeasts or enzymes. For more complexity and stability, it was left on the fine lees for at least three to four months.