J.B. Becker Wallufer Walkenberg Riesling Spatlese 2015

An incredibly fresh Riesling, that radiates Rheingau freshness

Riesling

$88.00

Quantity

Learn More

Tree Fruit, Tropical Fruit, Red Fruit, Citrus Fruit, and Mineral, Sweet Spice

BODY: Medium
DRYNESS: Sweet
ACIDITY: High
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: Rheingau, Germany

Grape Varietals:

Riesling

Winemaking:

Late Harvest, Destemmed, Direct Press, and Wild yeast

Maturation: 0-6 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Mature cheeses, Crepes, Fish Tacos

ASIAN FOOD PAIRING
SiChuan Mala, Ayam Penyet, Kueh Lapis

J. B. Becker Weinbau / Weinhandel OHG

The wines have an in-your-face, love-it-or-hate-it vibe. Becker is a strong advocate of wild-yeast fermentations and winemaking traditions. Despite not joining the VDP, his wines have the reputation and recognition worthy of any Grand Cru winery

Description

J.B. Becker Wallufer Walkenberg Riesling Spatlese 2015

Grape Varietals & Region: 100% Riesling from the VDP.Grosse Lage Walkenberg site of Walluf, Rheingau

Taste Profile: A vintage that was initially reviled and is now loved. Rarely does one find a more beautiful acidity with maturity. Taut, present and ripe at the same time. Harvested in October, as is usually the case at Becker. The wine shines golden, literally screaming full maturity. The nose already shows where the journey is heading. Fully ripe apple, yellow peach and burnt lemon. The nose has a very subtle fieriness that adds another level to the whole. All the fruit aromas are underpinned by a great salinity.

Aromatic & Floral Whites

A lot of the wines in this category comes generally come from higher altitude or cooler climate regions, and often have bright acidity, balanced with fruitiness that cam come with or without some level of sweetness.

They general have perfumed floral, honeyed & spice notes. For fuller bodied styles, they often have an oiliness to them

Late Harvest

By leaving the grapes on the vines longer than usual, the grapes become naturally dehydrated, and is used to make wines that are higher in resudual sugar & potential alcohol
They do not necessarily have to have noble rot, and is probably the easiest method to achieve sweet wines