2007 Balthasar Ress Rheingau Riesling Spätlese lusciously sweet exposé

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.

2007 was an unusual year marked by meteorological factors, starting with unusually high temperatures in April, during which vegetation progressed up to three weeks ahead of schedule, followed by blossoming in midMaythe earliest ever recorded in the Rheingau. After warm days and sufficient precipitation in July, favorable weather continued into late summer and early autumn. These warm, sunny days in combination with cold nights were ideal for the development of aromas. Thanks to ample water supplies, considerable quantities of minerals were released in the soil and absorbed by the grapes. As such, the wines are very rich in extract. In contrast to 2006, when the onset of rot forced pickers to bring in the crop as quickly as possible, the 2007 harvest began on 10 Septem-ber and lasted for nearly seven weeks, during which we harvested fully ripened grapes that had developed fine aromas. Considering that the normal growing season for grapes is usually about 100 days, in 2007 it was almost 140 days a phenomenon evinced by incredibly aromatic grapes.

The Riesling grapes for this wine were sourced from the Ress family’s numerous holdings throughout the Rheingau and carefully blended to complement one another.

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

Fermentation takes place in temperature controlled stainless steel tanks after the musts settled. Cultivated yeasts were used.

100% Riesling

Reminiscent of yellow apple. Fruity extract underpinned by a harmonious acidity. Helge Hagen ( Sommelier, Kronenschlösschen/Hattenheim)

Light fish dishes, such as trout au bleu (poached in water with wine, vinegar or lemon juice) Helge Hagen ( Sommelier, Kronenschlösschen/Hattenheim)

The wine will probably be at its best if consumed by 2011. Helge Hagen ( Sommelier, Kronenschlösschen/Hattenheim)