Schloss Johannisberger Riesling Trocken Bronzelack

Description

Schloss Johannisberger Riesling Trocken Bronzelack or “Bronze Seal” is a Trocken, or dry, Riesling. The wines of Schloss Johannisberg have a colour coding system and the various classifications were used as the basis for the new German wine classification of 1971. Bronzelack is used for their Trocken wine.

Schloss Johannisberg is one of the most famous German wine estates. The vineyards were planted on the orders of the Roman Emperor Charlemagne. Schloss Johannisberg is a 35 hectare single vineyard wine estate (Einzellage) and can also lay claim to being the oldest Riesling estate of the world. It has been planted exclusively with 100% Riesling since 1720. The estate is located in the Rheingau wine growing region and wine has been made at the site for over 900 years.

Schloss Johannisberg is a single vineyard designation in its own right and one of a handful of German vineyards that do not have to display a village name on the label. The winery is also famous for laying claim to inventing Late Harvest Wine and for being the home of quality designations for German wine. Schloss Johannisberg made the very first Spätlese level Riesling in 1775, followed by an Auslese wine in 1787 and an Eiswein in 1858.

The Schloss Johnnisberg vineyard is a steep (45° gradient), south-facing vineyard  situated at between 114 metres to 181 metres above sea level. The forest on the top of the Taunus Mountains protects the vineyard from cold winds from the north. To the south, the River Rhine gently flows in front of the estate, in the foothills of the vineyard. The 50° parallel runs directly through the vineyard and the unique soils of Taunus quartz, topped with loam and rich loess retains moisture and heat, encouraging the vines to ripen. This soil formation imparts the classic mineral characteristic which is evident in this wine. The vineyard is cultivated manually and the harvest takes place by hand.

The grapes for Schloss Johannisberger Riesling Trocken Bronzelack were gently pressed and the juice was vinified at controlled temperatures. 50% of the must was fermented in 1,200 litre wooden casks. The oak comes from their own “Schloss Johannisberg” oak trees. Once fermentation was complete, the wine was aged on the fine lees for a period of six months.

Suitable for vegans and vegetarians.