Dr. Heyden RHEINHESSEN
Traditional and meticulously detailed cultivation of the vines with strict pruning, careful soil and foliage management, low yields, and selective hand-picking, are coupled with modern technology in the cellars, fermentation taking place in stainless steel under controlled temperature conditions. Although dry-style in taste, the Oppenheimer Riesling Kabinett (sourced from the Herrenberg) shows a fine, smooth balance with delicious juicy peachy flavors. The Sackträger wines are even more complex with pronounced sweetness, as well as these typical juicy peach and apricot flavors from the rich loamy soil. Apart from recently using stelvin closures for Kabinett wines, Frank also uses the vinolok glass closure for his top-quality dry Diamant (diamond) Riesling Spätlese. The Pinot Gris is harvested at a high Spätlese benchmark without Botrytis, fermented dry, but released as QbA. The Pinot Noirs are also harvested at similar readings, fermented traditionally on the mash, and matured in new and old oak for 12+ months. The free-run juice is also used in the cuvée with Portugieser to produce their appealing dry rosé.