The grapes are harvested with up to five selective pickings by hand. They're crushed and then macerated between 12 to 24 hours before undergoing spontaneous fermentation. The wines are aged in traditional oval-shaped oak or chestnut barrels ranging from 300 to 2400 litres, with up to nine months on the lees . They are lightly filtered and bottled just before next harvest. Honey, pineapple and lemon balm on a typical Koehler-Ruprecht Kallstadter nose. This relatively warm harvest for the Pfalz has produced a wine with a fairly round and soft attack. The apricot, lemon and pineapple fruit flavours are ripe with a herbal inflection offsetting the wine's sweet juiciness nicely. This is an easy-going version, and the convincing, textured finish brings it to a satisfying conclusion. Ed Merrison, CellarHand
Join the mailing list
Gain exclusive specials, notifications for events & tastings, plus our monthly features directly to your inbox.