Tag Archives: Germany

RIESsearchING @ Timo Dienhart Roemerkelter!

Hi Riesling friendz, 

 

Again… 

Long time no see… 

Work was taking up all my time. But it’s getting better now!

 

Also, some exciting news. L’Air Du Temps (my boss) harvested their vineyard for the first time this year  

 

 

 

(I was there too) and so, the fermentation of the own wine is on its way!  

I’m so happy I could of been part of this! 

 

 

 

But now!  

More time to get to the things that really matter like Riesling! 

 

Thus, on my last visit to the Mosel! 

I visited Timo Dienhart at Roemerkelter at Maring-Novinand at the Mosel. 

It was a revelation.  

He works totally Biodynamic and he sustains a real straight vision of it! 

 

First, we visited his cellar. 

 

 

 

He owns lots of stainless steel tanks, and he has these rare stone tanks.  

 

 

 

Almost, like a huge Genever bottle, specially built for his grandfather! 

It does great things to the wine because of the material and of the unique shape these pots have. 

He wanted to let make some more… But this is so expensive… its unreal! 

 

After we got in his van and we drove to the vineyards. 

I have been by this vineyard site before because Manuel Brixius has some vineyard here too. 

Loving the view! 

While where driving trough the vineyard plots, Timo get’s almost nervous explaining how there should be planting in between the rows of vines. 

 

His vineyard plots look indeed totally different as the other ones. As he explains: they look death… 

Not even some grass in between…  

Thusly, you can see in between he’s rows are herbs and grass. This is very important to get nutrients and air in the ground for the vines. 

 

He tore out some clovers and showed us super little bubbles in between the roots. This is what we look for this is a healthy soil with adequate nutrients it will not come short of anything. 

(I did not take a pic of this… I’m so sorry! I’ll try to find one of the people who were with me) 

 

Later on, our intense vineyard trip. 

We came to maybe the most important part of our visit! 

Tasting some wines! 

My mom has visited Timo already before.  

So, I already knew he makes super great wines! 

Like all Mosel producers, he produces a lot! 

Simply, everything is of fantastic quality! 

I already know he’s Crémant Brut Grand Réserve, this is made from Pinot Noir has a super fine mousse, the autolyse character of brioche, yeasty touch… is unbelievable, it also has a fuityness like red fruits but also super ripe apple. Long finish (for a sparkling wine) 

 

 

We tasted also he’s Riesling Sekt: 

Mineral, herbal, a honey touch, fruity, a high acidity, a nice mousse and nice body! 

Really great! 

 

 

2 Bee Sekt: 

Has a much darker color as the sekt before while it’s also Riesling. 

The fruits detected are also much riper, honey is more to the foreground, the autolyse notes are greater here, the mineral character stays and it also had a high acidity. 

The mousse is even more creamier and the body fuller and the finish longer! 

 

We also tasted a lot more, but what really got my attention! 

We tasted the Steinzeug Riesling, Natural and normal (normal is with added sulfur) 

These are 2 totally different wines!

 

The Steinzeug Natural: 

Is dry with a high acidity, has herbal notes, ripe stone fruits like peaches, also a yeasty touch, has a full body and a long finish 

The Steinzeug with sulfur added: 

To me was more off dry, still has the ripe stone fruits, a mineral touch which was cleaner (not better for this reason, also not worse) more floral as herbal notes, had a medium body, still the high acidity and a not so long lasting finish. 

If you can taste it next to each other like this it’s super cool! 

Now it looks like I didn’t like the one with added sulfur… 

But I really did! If you taste these two wines totally separate, these are just two great wines. If you taste them next to each other, you create a preference… 

I preferred the Steinzeug Natural. 

But it’s up to you! 

Everyones taste is different 

(Thank god) 

 

Anyway! I really loved my visit here! If you have the time to go visit him if you’re around. 

Please do!  

I want to thank Timo Dienhart for his super hospitality and great explanations, tour and everything! 

 

If you want more information! 

You can always contact me. Also, over the social mediums @riessearching 

Or visit the website: http://www.roemerkelter.de 

 

You Riesling fan’s keep reading with a nice glass of Riesling and  

We will RIESs each other the next RIESsearchING!  

RIESsearchING at Brixius Bölinger!

Hi Riesling lovers,

img_0884

img_0883

Again, it’s been some time I posted…
I took in a lot of work making the wine chart for Nathan.
Work is crazy busy and I am loving it.
It’s really a lot of fun.

img_0885

As well, I wish you guy’s a happy 2017 and hope all your wishes come true and you taste some amazing Riesling of course!

img_0886

For this RIESsearchING I talk around my visit to Brixius Bölinger.
We also stayed overnight on their winery and it was an amazing stay!

img_0593

We ran into the winemaker Manuel Brixius for the first time last year on Pro Wein Dusseldorf.
There he was at the fair with Same but different, he made a wine with coffee!
It’s been an amazing success. And it sold out very fast!
He infused coffee beans with Riesling and Spätburgunder and it delivered a nice roasted, smoky taste to the wine, but of course different as barrel aged wines.

design design

Brixius Bölinger lies in Maring-Noviand. Centuries ago the Mosel ran trough the valley’s but it broke trough the hills and today it runs straight along Lieser instead of calling for a turn to Maring.
You can still see where the Mosel once ran and that’s why they can also make amazing wines here on the steep hills.

img_0888

Manuel and his mother and father welcomed us on their estate and offered us a glass of Secco.
This was our first encounter with Secco and we did not know this was made here in Germany.

img_0818

After our glass of secco, Manuel took us up to the vineyards. Where he showed us where the Mosel once ran! And where the stream Lieser run’s now.
As well, you can see the vineyards have the same great exposure as on the Mosel.
He explained us the training systems here and which grapes grow where on the hillside.
Riesling mostly highest on the hill, Spätburgunder somewhere in the middle and Rivaner (Mullerthurgau) on the bottom.
Also, he took a cool box with him, with a bottle of he’s Riesling Trocken 2015 and a bottle of water. What do you need more as a great vineyard view and a full glass of Riesling!?
Here the vineyard work at this time was stripping the leaves further down for the last sun rains to reach the grapes for the last ripening stage.
Brixius Bölinger has 7ha of vineyards planted with Riesling, Rivaner and Spätburgunder.
Also, they try to work as natural as possible. But they had experienced a lot of rain so they had to spray some chemicals to get mold out of their vineyards.
It was the first time ever actually a winemaker took us to the vineyards like this!
I absolutely loved it!

img_0823

The breakfast that Manuel’s mother prepares was amazing!
Simple but everything was there!

img_0903

The day after Manuel took us for a tour of the estate. The new building houses there stock and the old cellar beneath the house is the winery. They too have a natural spring under their house! So that water is used for watering plants and washing the car and so on.
It was nice weather, so the tasting took place on the terrace!

img_0897

He still has some wine under the old label of Brixius Bölinger and most Rieslings and new style wines have his own label BRIX.
From Brixius his family name but Brix is in the united states also a term to measure the sugar content in grapes!
So the wines are called after the amount of Brix the grapes had when harvested.

img_0887

We tasted the entire assortment, again, maybe boring to read. So, not too much.
I would say my favorites, but they’re all amazing! Crisp, fresh and elegant!

img_0897

The 20 Brix Riesling Spatlese trocken: is dry has a high acidity is very mineral, has concentrated fruit like apricots it has something bready as well and a medium to long finish.

img_0898

The 18 Brix kabinett Riesling: medium sweet, very fruity with fruits like peaches, apple, citrus, has a high acidity and of course has some minerality to it, with some developing Petrol notes.

img_0899

Also the Brix Spetlese is something to mention!
Made on the Maringer Sonnenuhr! Is a sweet wine with a high acidity which makes it amazingly pleasant to drink, has very ripe fruits like apricots, peaches, citrus and even some exotic fruit notes. Has a great minerality to it and already has a long finish!
This wine is only going to get better!

img_0817

A few weeks ago, I went back for a day trip to the Mosel.
And of course I visited Manuel again!
We tasted the new harvest, which was fermenting for only 2 to 3 weeks.
This has been the first time ever I tasted wine in such an early stage!
It was so interesting! You can see it’s not fruit juice anymore, but it’s not wine yet.
Amazing experience!
You still have the fruit juice feeling, something pear juice and over ripe banana wise in some beginning wines. You taste the yeast that’s working to get the alcohol produced.
I am so grateful we could taste that! So, thank you Manuel!

I have a confession to make…
On the Germany trip I actually learned Kabinett or sweeter Rieslings can be great!
The sweetness actually adds to the flavor and complexity of the Riesling!

I want to thank Manuel and his parents for the great hospitality and amazing wines and tour!

If you like more information ask me or go to the website :
http://www.weingut-brixius-boelinger.de

Thank’s for reading, RIESsearchING and I’ll see you the next one!