Bacchus 40 %, Sämling (Scheurebe) 25 %, Muscat 20 %, Sylvaner 15 %. Whole-bunch maceration in clay amphora for 9 months yields a textured wine with notes of apricot, cantaloupe, and lemon and a crisp acidity.
Fruit from 60-year-old vines gets basket-pressed and the juice sits on lees for 10 months before bottling. A slight edge of smokiness gives this wine's crisp fruit profile an added layer of complexity.
A good value and enjoyable Riesling if you want a bit of sweetness, which, at 25 grams of residual sugar per liter with about 7 grams of acid, is not at all cloying.
With a hint of gunflint in an orchard-y nose of white peach and lime blossoms, this extra brut sparkling foregoes the Batterieberg's usual austere dryness for a more indulgent profile. Still vibrantly acidic, but perhaps a little broader in its appeal than their fantastic Jour Fixe.
Immich-Batterieberg's Brut Nature Sparkling wine from Mosel hillsides is the best combination of Riesling's fruitiness and minerality with 5 years on lees to give the yeasty character of top quality Champagne.
The Batterieberg vineyard terraces were blown out of the side of a mountain in the late 1800s and the wine produced here today, from the estate named after the vineyard, still has ungrafted vines now over 100 years old. This intense Riesling, as powerful as they come, will age for decades.
