2007 Balthasar Ress Hattenheimer Riesling QbA halbtrocken / semi dry 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, 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.

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 mid May the earliest ever recorded in the Rheingau. After warm days and sufficient precipita-tion 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 September 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 Rieslings for this wine are sourced from the Ress family’s most important Hattenheim sites and carefully blended to complement one another. As such, it is representative of the entire village in which Balthasar Ress is located.

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.

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

100 % Riesling

Green apple aromas with light vegetal notes. Robust acidity with a hint of sweetness. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

Boiled beef with horseradish sauce. Helge Hagen, (Sommelier, Kronenschlösschen/Hattenheim)

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