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2006 Balthasar Ress Rheingau Riesling QbA trocken / dry exposé



The regional wines of the Balthasar Ress portfolio are for everyday enjoyment. They offer uncomplicated pleasure in every respect, starting with the screw cap closure.

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 Rheingau hotelier Balthasar Ress, the wine estate numbers among the large, familyoperated 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.

Vintage

Prospects for a great vintage lasted until the last week of September, but heavy rainfall combined with unseasonably high temperatures in early October dashed all expectations. Due to the wet and relatively warm weather, rot set in early and forced a quick and very painstaking harvest that required very selective picking. As such, anticipated yields were greatly reduced

– up to 30% compared with the year before. The rest of October was "golden" and quality levels improved considerably in the grapes picked at the end of the harvest.

Vineyard site

The regional wines of the Balthasar Ress portfolio are interesting entry-level wines. They offer uncompliicated pleasure in every respect, starting with the screw cap closure.

The Rieslings for this wine are sourced from various Ress family sites in the Rheingau and carefully blended to complement one another.

Harvest

The grapes are selectively harvested by hand, and where possible, mechanically, depending on the general condition of the grapes. Then they are gently transported to the cellar in containers that can be emptied over the wine press, thus making it possible to completely dispense with crushing and pumping.

Vinification

Fermentation takes place in temperature-controlled stainless steel tanks after the musts settle. Cultured yeasts are used.

Grape variety

100 % Riesling

Tasting notes

A brilliant Riesling with greenish reflections. Green apple on the nose. Refreshing acidity with clear fruit.

Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Food affinities

Fruity aromas and a refreshing acidity make this dry wine an ideal partner with light dishes of white meat of fish or with salads and other light appetizers. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Aging potential

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

 Media Mentions:

Eichelmann [2006]: "The house wines are more straightforward and fruitier than a year ago."

2006 Balthasar Ress Rheingau Riesling dry
2006 Balthasar Ress Rheingau Riesling dry
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