The nose is delicate yet complex. Perfumed with red fruit, flowers and forest undergrowth, the palate has great length and structure form the careful use of stalks, finishing with a silky texture and fine tannins. The fruit is hand harvested and distributed into large open fermenters. About 30% of the fruit is left in whole bunches and the rest is de-stemmed. A seven day cold soak preceded fermentation. After 18 days on skins the wine is pressed into French oak for maturation.
STEPHEN REINHARDT - WINE ADVOCATE
From 80-year-old, ungrafted vines on gray slate with quartzite soils in the upper terraces of the cru, the 2017 Enkircher Batterieberg Riesling offers a super clear, fine, elegant, crystalline and deep bouquet with the open heart of a Condrieu. The nose is fabulously aromatic, intense, seamless and textured! Lush and round on the highly refined and elegant palate, the wine offers very fine tannins, lingering mineral freshness and crunchy salinity. This is a beautiful Riesling that did not ferment fully dry, stopping at 10.7 grams per liter of residual sugar. Gernot Kollmann wishes the wine would have fermented to fully dry, but as always, he didn't force it. However, the wine is beautifully ripe, lush and also balanced and will integrate its charming sweetness over the years. The sugar doesn't take anything away from the precision and terroir expression and will help the wine to age beautifully over at least a decade. I very much recommend this beauty. Tasted in March 2019.'