2003 Balthasar Ress Hattenheim Nussbrunnen Riesling Auslese noble sweet exposé

The producer is the renowned VDP wine estate Balthasar Ress. Founded in 1870 by the Rheingau hotelier Balthasar Ress, the wine estate numbers among the large, family operated enterprises in the Rheingau today. Consistently high standards of performance and reliability have been hallmarks of the estate since its founding. Today the estate is run by Stefan and Christian Ress, who represent the fourth and fifth generations of the founding family.

The first signs of bud break occurred by Easter. Flowering began considerably earlier than the longterm average and ended by mid June under excellent weather conditions. An unusually hot summer followed, during which there was not only extremely little precipitation, but also a record number of sunshine hours the highest since 1900, when weather data began to be recorded on a regular basis. The wines are very concentrated in nature, with a relatively high alcohol content and somewhat low acidity.

The Nussbrunnen vineyard in Hattenheim has a south-southeast exposure. The name derives from a "Brunnen," or spring, that was once surrounded by nut trees. The source of the spring is still visible today. It lies well protected from cold northerly winds on the lower reaches of the slope, adjacent to the site Wisselbrunnen. Among the finest parcels of vines in the Rhein-gau is the 1. 6-ha/4-acre parcel within Nussbrunnen that is owned by the Balthasar Ress estate. Its special soil conditions, e.g. deep, loamloess soils that guarantee an excellent water balance, as well as the prevailing micro-climate, are among the reasons that Nussbrun-nen is such a top site. These are the prerequi-sites that enable grapes to consistently yield topquality wines.

The grapes are selectively harvested by hand in several stages, then very carefully and gently transported to the cellar in 40-liter boxes that are manually emptied over the wine press, thus making it possible to completely dispense with crushing and pumping.

Spontaneous fermentation and aging take place in temperature-controlled stainless steel tanks with as little exposure to oxygen as possible, in order to preserve fruit aromas.

100% Riesling

Ripe quince bread note with a light petrol tone, burnt almonds. Very mellow. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Almond flan with vanilla sauce and cracknel or (sweet) brittle ice cream. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

The wine should develop well until 2009-2010. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)