Balthasar-Ress- Rudesheim Berg Rottland Spätlese Riesling 2001

Vintage: 2001
Varietal: Riesling
Appellation: Rheingau
Vineyard Designation: Berg Rottland
Sugar: Off-Dry
Acid: 8.4 g/L
Altitude: 90-140m (295.3-459.3ft)
Residual Sugar: 47.6 g/L
Tannin: None
Alcohol %: 9

Berg Rottland is a steep site with a gradient of 33% on the western outskirts of Rüdesheim, near the Binger Loch. The composition of the soil in Berg Rottland varies and is very rocky with portions of slate, quartzite and gravel, some of which are lightly covered with loess. Due to the optimal microclimate with high amounts of light and radiation, the grapes in Berg Rottland reach great maturity.. Wines from this site are predestined for high must weights and correspondingly highly classified Prädikat wines.

Soil Type(s): Red slate, quartzite, gravel

The grapes are picked by passing through the vineyard several times between September and October, harvested by hand and carefully transported to the winery in small boxes. This is followed by a cold soak maceration period of up to 12 hours before the wine is fermented using spontaneous native yeast. Fermentation is stopped after a certain time to preserve the high residual sugar content for a late harvest Auslese style. The wine is aged mainly in used barriques and 600L barrels for a period of 18 months. The rest of the aging takes place in bottle in the cellars of the winery. Wines from this site are predestined for high must weights.

The name Berg Rottland is derived from "reuten, rotten, roden", which meant reclamation for viticultural use. It can probably be directly traced back to a donation made by the Archbishop of Mainz to the Rüdesheim and Eibinger winegrowers between 1031 and 1051, with which he gave them fallow land for clearing.

Blue Stilton Cheese, Foie Gras, Kumquat Marmalade, Halva, Honeycake, Quince Paste

• Dessert, Russian, Turkish, French