Lease your own vine with Balthasar Ress

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2002 Balthasar Ress Assmannshäuser Pinot Noir QbA trocken / dry exposé



The wines in this category are highquality cuvées from the estate’s most important sites. Centuries old tradition and contemporary taste combine forces to yield modern clasics for everyday enjoyment.

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, 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.

Vintage

After an early and quick blossoming, temperatures and precipitation in July and August remained very balanced in the Rheingau. Perfect weather in late summer, i.e. warm days and cool nights, enabled the grapes to ripen optimally. If there were only one wish that went unfulfilled in 2002, it was the weather in October. Basically, if we had had a "golden October" as in 2001, 2002 would have easily qualified as a vintage of the century.

Vineyard site

Thanks to their microclimate and soil composition, the Assmannshausen sites are particularly well-suited for the cultivation of Spätburgunder in the Rheingau. The grape variety has continuously proved its value there for a millennium.

Harvest

The grapes are selectively harvested by hand and gently transported to the cellar in containers that can be emptied over the wine press.

Vinification

Fermentation takes place in red wine fermentation tanks after the grapes are destemmed. Juice extrac-tion prior to this ensures additional concentration. After a gentle pressing, the wine matures 8-24 months in stainless steel tanks and barrique casks. Malolactic fermentation also takes place in the same tanks or casks.

Grape variety

100 % Spätburgunder

Tasting notes

Dried fruit (prunes, dates, figs) and licorice balanced between spiciness and ripe tannins. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Food affinities

Breat of duck on fig & red cabbage with pop-pyseed semolina dumplings. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Aging potential

The wine should develop well until 2008-2009. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

2002 Balthasar Ress Assmannshäuser Spätburgunder Qba dry
2002 Balthasar Ress Assmannshäuser Spätburgunder Qba dry
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