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2004 Balthasar Ress "Von Unserm" Rheingau Pinot Noir QbA trocken / dry exposé



The practice of using “Von Unserm” to denote specially selected wines was started by Balthasar Ress, who founded the estate bearing his name in 1870. To this day the brand is still being used to denote the particularly fine wines, sparkling wines, and spirits of the house. “Von Unserm” is a dry wine produced in a traditional manner and designed to meet high expectations it is the “calling card” of the estate!

A full version (including picture and analysis information) in pdf format of this fact sheet can be downloaded using the button in the upper right corner.

Producer

The producer is the renowned VDP wine estate Balthasar Ress. Founded in 1870 by the Rhein-gau hotelier Balthasar Ress, the wine estate numbers among the large, family-operated en-terprises 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.

Vintage

Compared with the exceptional 2003 vintage, 2004 is a typical Rheingau-Riesling vintage, with a crisp acidity, high extracts, and pronounced aromas of exotic fruits. Several cold fronts interrupted the very dry and warm weather of spring, followed by a summer with (finally!) sufficient rainfall to compensate for water depletions, which, coupled with warm temperatures, helped ensure a good-sized crop. A beautiful Indian summer enabled growers to delay the start of harvesting and thus, to achieve higher must weights/greater ripeness levels than originally anticipated.

Vineyard site

The wines for the "Von Unserm" cuvée are sourced from the Ress family’s most important Spätburgunder sites in Hattenheim, Geisenheim and Assmannshausen and carefully blended to complement one another.

Harvest

The grapes are selectively harvested by hand and gently transported to the cellar in small containers.

Vinification

Fermentation takes place in open vats or red wine fermentation tanks after the grapes are destemmed. Juice extraction prior to this ensures additional concentration. After a gentle pressing, the wine matures about eight months in stainless steel tanks, old oak casks, and partly in barrique casks all of which help enhance the fruity character of the wines. Malolactic fermen-tation also takes place in the same tanks or casks.

Grape variety

100% Spätburgunder (Pinot Noir)

Tasting notes

Green pepper underpinned by black currant. Well balanced tannic structure. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Food affinities

Braised beef jowls with gebratener parsley roots. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Aging potential

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

2004 Balthasar Ress "Von Unserm" Rheingau Spätburgunder trocken
2004 Balthasar Ress "Von Unserm" Rheingau Spätburgunder trocken
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