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Off-dry Riesling that joins fruitiness to herbal-mineral notes that the old vines produce. The estate dates back the 1803, expanding its holdings in the 80s and 90s as well as adopting organic agriculture. Wild yeasts for the fermentation and extended contact with the lees. Additionally, the majority of grapes grown after the phylloxera bug ravaged the world's vineyards are done with American rootstock and European grapes grafted on. This is a special exception of Riesling with its own natural roots that have been successfully growing for over 100 years. Dope.
From the mouth of the importer (Terry Theise):
"Ungrafted vines planted in 1903. The ’16 has a gorgeous salty growl of concentration, with the silvery juiciness of the vintage and the tactile licorice-y saltiness from the old vines. You get to see how much concentration is attainable with how little alcohol—often 9% or less—and you also get an ancient-vines bottling you don’t have to pay a shit-ton of money for—because this is Germany, not France or Italy. You’re welcome!"