Wilhelmsberg - '1845 Trocken' - Riesling Blend - Franken, DE - 2019
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Request a Case OrderThis animating Weisswein Cuvee is showcasing the aromatic varieties Bacchus, Scheurebe, Traminer, and Riesling. The grapes are sourced from different vineyards in the outskirts of the small and historic village Kitzingen.
Gut Wilhelmsberg, established in 1845, and formerly known as Weingut Wilhelm Meuschel jr. In 2019, and was considered one of the most traditional wine producers in Germany, especially for typical Franconian Silvaner. Lukas Hermann is a young winemaker with a wide range of experience is the head winemaker and is in charge of the vineyards owned by Gut Wilhelmsberg.
Lukas aims to keep this tradition alive and illustrate Germany’s wine history through exceptional winemaking. Their winemaking approach is more modern than it used to be, but the focus is still on the typical varieties grown in their region of Franconia.
A combination of several winemaking styles meet in this aromatic cuvée. Half of the grapes spent two days on skin and fermented spontaneously after pressing. Another part fermented in used French oak barriques and the third part went through malolactic fermentation with additional extended full-lees contact.
Fun Facts about Wilhems Berg:
|| Trinkreife || you have easily three years to drink it once it has been bottled so this summer will be perfect for it.
|| Nose || Grapefruit, cassis, dried apricot, lilac, frankincense.
|| Gutswein || (Estate Wine) defines the base of the quality pyramid. The grapes are grown on Estate owned vineyards and are considered the signature wines of the winemaker. These wines are usually a great indicator if you like the style the winery is going for. Worth a try!
|| Vineyard || Four different vineyards surrounding the historic village of Kitzingen.
|| Ernte || Harvest date was on 9/24/2019
|| History || the winery got bombarded in the first world war and citizens of Kitzingen were hiding in the winery's cellars.
|| Hard facts || 11.9 Vol % Alk. by Vol. | 2.2 g/l Zucker (Residual Sugar) | 5.8 g/l Säure (Acidity)