Nikolaihof Baumpress Riesling 2015

Elegance and finesse, heart-warming, deep, unagitated, exciting

Riesling

$211.00

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Citrus Fruit, Stone Fruit, Tree Fruit, Mineral, and Herbal, Sweet Spice and Woody

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)

Origin: Wachau, Austria

Grape Varietals:

Riesling

Winemaking:
Biodynamic Winemaking
Autolyse (On Lees Ageing)

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Porcini mushroom ravioli with parmesan foam, napkin dumpling lasagne, steamed poussin with truffles

ASIAN FOOD PAIRING

Nikolaihof Wachau

Nikolaihof Wachau is one of Austria's oldest wine estates, based in the Unesco-recognized region of Wachau. It is best known for its wines made from Riesling and Grüner Veltliner. The Saahs family has owned the estate since 1894

Description

Nikolaihof Baumpress Riesling 2015

Grape Varietals & Region: 100% Riesling from Wachau, Austria. The Riesling comes from loam, loess and paragneiss

Taste Profile: Light golden yellow in color, with aromas of ripe yellow pome and stone fruit, calamansi cream, lanolin, stone, ripe white and yellow flowers. Well strcutured Riesling with with silky, ripe acidity, deep minerality, white and yellow-fleshed fruit, spicy-herbal flavour

Winemaking Process: This wine from Nikolaihof follows a unique pressing process. A centreies old giant 15m tree press gently presses the grapes for over 10 hours, before the must is transferred to oak vats. Alcoholic fermentation is spontaneous with native yeasts in Austrian oak vats. The Baumpresse Riesling spent 18 months in a 2,000L cask before being bottled for release

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity