Riesling Sekt Brut
This limited production sekt is made with the classic “méthode champenoise” which in Germany is called “Traditionelle Flaschengärung” (“méthode traditionnelle”)
Grapes were harvested in the Herrenberg vineyard and whole clusters were pressed with low pressure for about 3 hours. The wine was fermented in old fuder casks until Christmas, and left on the lees until April 2016. After racking and filtering, the second fermentation happens in the bottle with hand riddling and disgorgement. The dosage was done with an excellent 2011 Herrenberg Auslese, taking the wine to the upper limits of Brut in terms of residual sugar.
Grape Variety: 100% Riesling
Vineyard Source: Maximin Grünhäuser Herrenberg
Soil Type: Red Devonian slate
Vineyard Management: Practicing organic, but not certified
Average Yield: 40 hl/ha
Harvest Method: Selective hand picking
Harvest Date: October, 2015
Must Weight: 80 Oechsle (19.3 Brix)
Total Acidity: 7.5 grams/liter
Residual Sugar: 13.9 grams/liter
Total Production: 300 cases
Reviews of the 2015 vintage:
 Stuart Pigott (JamesSuckling.com)
The elegance of a good Champagne, but combined with German riesling’s aromatics. Very fresh and herbal aromas with apples and pears, all pour from the glass. There is a hint of toast from lees contact in the background. Drink 2019 and 2020.
 Wine Enthusiast — Editors’ Choice
Juicy lemon and grapefruit are offset by hints of biscuit and brioche in this traditional-method Riesling sekt. It’s an invigorating sip marked by vibrant lemon-lime acidity and fine persistent bubbles. A dosage of auslese Riesling lends a lingering vein of honey on the finish.