Vintage 2018

Kestenbusch Riesling, Rudolf Trossen

Weingut Rudolf Trossen
Product Code: TN12ZZWC

Profile

Riesling
12.5
GERMANY
6
Cork
Weingut Rudolf Trossen
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            [Description] => Rudolf Trossen Kestenbusch Riesling
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            [Notes2] => This family run estate is located in Kinheim on the steeply sided slopes of the Middle Mosel. The soils are weathered grey and blue slate and planted with a lhigh percentage of ungrafted Riesling vines. Trossen turned to biodynamics in 1978, working the plots with the help of biodynamic supplements, minerals and a limited amount of hydrous copper solution to stave off fungal diseases. The climate is continental with warm summers and cold winters. The proximity of the Mosel River acts as a warming element as the sunlight reflects off the water. The Riesling vines are planted higher up a steep, south plot composed of grey slate soils. Harvesting is done by hand.
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            [WineMakingNotes] => " The name comes from the Moselle-Frankish dialect and means ""small chestnut grove"". This refers to chestnuts, which were once brought and planted by the Romans. The site is slightly higher, airy and wide open to the south, and the gray slate adds a mineral spice to the wine. The 2018 was harvested late. Many old rootstock vines bring a certain filigree to the wine. A little maceration time was added. So the wines has an earthy tautness and depth, and ""on top"" ripe yellow fruit shines.

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                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Email] => info@trossenwein.de
                    [Website] => https.//www.trossenwein.de/index_e.html
                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Name] => Weingut Rudolf Trossen
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                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Name] => Weingut Rudolf Trossen
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                    [Address4] =>  
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                    [Country] => GERMANY
                    [Phone] => 004965322714
                    [Fax] =>  
                    [Email] => info@trossenwein.de
                    [Website] => https.//www.trossenwein.de/index_e.html
                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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About this product +

Producer >

In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the Trossen wines, their filigree minerality and energy seem to reflect the abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.

Viticulture >

This family run estate is located in Kinheim on the steeply sided slopes of the Middle Mosel. The soils are weathered grey and blue slate and planted with a lhigh percentage of ungrafted Riesling vines. Trossen turned to biodynamics in 1978, working the plots with the help of biodynamic supplements, minerals and a limited amount of hydrous copper solution to stave off fungal diseases. The climate is continental with warm summers and cold winters. The proximity of the Mosel River acts as a warming element as the sunlight reflects off the water. The Riesling vines are planted higher up a steep, south plot composed of grey slate soils. Harvesting is done by hand.

Winemaking >

" The name comes from the Moselle-Frankish dialect and means ""small chestnut grove"". This refers to chestnuts, which were once brought and planted by the Romans. The site is slightly higher, airy and wide open to the south, and the gray slate adds a mineral spice to the wine. The 2018 was harvested late. Many old rootstock vines bring a certain filigree to the wine. A little maceration time was added. So the wines has an earthy tautness and depth, and ""on top"" ripe yellow fruit shines. "

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