Riesling Doosberg Grosses Gewächs 2022
The Riesling Doosberg Grosses Gewächs 2022 from Peter Jakob Kühn grows on a wind-exposed rise above Oestrich in the Rheingau and shows riesling in a lean, taut, tightly strung form.
CHF 70.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A dry riesling that manages with just 11.5% ABV and draws its effect not from weight but from tension. Restrained in tone and delicate, yet unmistakable in intensity.
Terroir and origin
The Doosberg, in standard German "Dachsberg", lies at around 120 metres of altitude in Oestrich. The soil consists of calcareous loess loam over terrace sediments and rock from the Alzey formation, a marine sand interspersed with robust Taunus quartz. Peter Jakob Kühn's plots lie on an exposed rise with constant wind exposure, which favours healthy vines and good ripening.
Grape variety and vinification
Pure riesling from hand-harvested grapes. The whole clusters were pressed over several hours, the must fermented spontaneously, after which the wine rested for 16 months on full lees in traditional large oak casks and double casks of 1,200 and 2,400 litres. Nothing was altered in the natural composition of the musts.
On the palate
The nose opens with herbs, freshly cut hedge, smoke and blossom, followed by lemon with zest, grapefruit, pome and stone fruit, a touch of cider apple and tobacco. On the palate the wine appears lean and delicate at first, then becomes more intense, more powerful, more pulsating. Citrus notes lead, joined by a little green herb and stone fruit, underpinned by pronounced minerality. It pushes forward while remaining weightless, with great tension and length.
Special features
The Peter Jakob Kühn estate in Oestrich-Winkel was founded in 1786 and is today run by Peter Bernhard and Viktoria in the twelfth generation. Almost exclusively riesling vines grow across 21 hectares, farmed according to Demeter principles; the estate has held Demeter certification since 2009. The same restraint applies in the cellar: spontaneous fermentation, no fining, minimal use of sulphur.
