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Traditional Method Sekt

RIESLING Sekt Brut Jahrgang
Goldloch Riesling 2006
Cuvée MO Brut Nature 2006
A sparkling wine is only as good as the wine from which it is made, where its quality is already defined in the vineyard. At Schlossgut Diel, the grapes are hand-picked and gently pressed as whole grapes. The fine perlage is produced by a second fermentation in the bottle and a long lenth of contact to the yeast.

 

Riesling Sekt Brut

The art of sparkling winemaking has a long tradition in Germany. A century ago its reputation matched all other major sparkling region in Europe — even Champagne. Today, a mere handful of passionate producers remain dedicated to the lengthy and laborious methode traditionelle.

Premium sparkling wine demands healthy, hand harvested fruit and whole berry pressing. The base wine is fermented in stainless steel tanks and then filtered. Next, a tirage is added to initiate secondary bottle fermentation. The longer a wine stays on the lees, the more complex its flavors and the finer its bubbles.

Harvest

Manual harvest of meticulously selected grapes from our estate’s vineyards.

Viniculture

Gentle whole berry pressing followed by spontaneous fermentation and extended lees aging in stainless steel tanks. After filtration and tirage, secondary fermentation begins inside the bottle. The wine is then left on the lees for 50 months to develop greater complexity and its characteristic elegant bubbles. Minimal dosage.

Pairing Suggestion

A perfect aperitif, but also delicious with a range of appetizers and fish dishes.

Optimal Drinking Window

Eight to ten years after harvest.

 

2009 Tasting Notes

Finely matured yeast notes in the nose, aromas reminiscent of apricots and peach, with nuances of quince; balanced fruit, perfectly aged, spicy finish, lovely refined mousse.

Storage Advice

Best stored in a cool, stable cellar with reasonable moisture levels and consistent temperatures. If an appropriate cellar space is unavailable, a modern wine refrigerator that can be optimized with temperature zones for both white and red wines will suffice. The recommended serving temperature for sparkling wine and white wine is around 8° C (46°F), for red wine around 15°C (59°F). The traditional adage to serve red wine at room temperature refers back to a time before central heating!

Goldloch Riesling Sekt Brut Nature

With over five hectares (12.5 acres), Schlossgut Diel is by far the largest proprietor of this splendid, steep, south-facing Dorsheim vineyard where gold is rumored to have been mined in the 17th century. The stony soils date from the Permian Period and consists of bedrock covered with a thin layer of loam and gravel. The VDP-Nahe has classified the Goldloch as a "Große Lage.” In 2002, to commemorate the estate’s 200th anniversary, Riesling from the Goldloch site was produced for the first time as a sparkling wine.

The art of sparkling winemaking has a long tradition in Germany. A century ago its reputation matched all other major sparkling region in Europe — even Champagne. Today, a mere handful of passionate producers remain dedicated to the lengthy and laborious methode traditionelle.

Harvest

Manual harvest of meticulously selected grapes from our estate’s vineyards.

Viniculture

Gentle whole berry pressing, followed by spontaneous fermentation and extended lees aging in traditional wood barrels sourced from local oak. Following filtration and tirage, secondary fermentation begins inside the bottle. The wine is then left on the lees for 60 months to develop greater complexity and its characteristic elegant bubbles. Our Goldloch Riesling Sekt is a zero-dosage brut natur.

Pairing Suggestions

A perfect aperitif! A lovely complement to shellfish, freshwater fish and poultry, too.

Optimal Drinking Window

From two to eight years following disgorgement, recorded on the back label of each bottle.

2008 Tasting Notes

Finely matured yeast aromas are teased with apricot and peach and a suggestion of flinty steeliness; aged to perfection, uncompromisingly dry, with an elegant body, brilliant fruit and a long lingering finish.

Storage Advice

Best stored in a cool, stable cellar with reasonable moisture levels and consistent temperatures. If an appropriate cellar space is unavailable, a modern wine refrigerator that can be optimized with temperature zones for both white and red wines will suffice. The recommended serving temperature for sparkling wine and white wine is around 8° C (46°F), for red wine around 15°C (59°F). The traditional adage to serve red wine at room temperature refers back to a time before central heating!

Cuvée MO Sekt Brut Nature Jahrgang

Sparkling wines have a long and proud tradition in Germany. A century ago, the quality of its bubblies was considered on par with Europe's other sparkling regions. Yes, even Champagne! Sadly, only a handful of artisans continue to dedicate themselves today to the lengthy and laborious méthode traditionelle.

The absolute essentials for their craft are ripe, hand-picked fruit for immediate whole cluster pressing. Our premium cuvée, “MO," is named for Monika Diel and brings together our Pinot Blanc and “white” Pinot Noir (i.e. pressed without skin contact). Fermentation takes place in small oak barrels that have been seasoned for at least 10 years.

 

Harvest:

Manual harvest of 100% healthy grapes from our estate’s vineyards. 

Vinification:

Gentle pressing followed by spontaneous fermentation. The wine is then allowed to sit on the natural lees in small French oak barrels. Following filtration and tirage, secondary fermentation begins inside the bottle. The wine then spends 70 months on the lees to develop greater complexity and an extremely elegant bead. “Brut Nature” indicates that the dosage contains no added sugar! 

Pairing Suggestions:

Pouring this extraordinary sparkling wine as a mere aperitif is almost an injustice. It makes a beautiful accompaniment to delicate dishes such as river or ocean fish, poultry and veal.

Optimal drinking window:

From two to eight years following degorgement, which is listed on the back label of each bottle. 

Tasting notes 2008:

Finely mature yeasty notes, laced with freshly baked brioche, nuances of wild herbs and dried apricot; charming fruit concentration, juicy and elegant with a savory, lingering finish.   

Cellaring conditions:

Ideally stored in a cool, slightly damp and low-vibration cellar with consistent temperatures. If such a space is unavailable, these conditions today are best achieved through a modern wine refrigerator which can be optimized with temperature zones for both white and red wines. The recommended serving temperature for sparkling and white wines is around 8° C (46° F), for red wine around 15° C (59° F). The traditional adage to serve red wine at room temperature originates from a time before central heating!