Riesling is one of the few grape varieties that is capable of producing a complete spectrum of wines styles, from bone dry to lusciously sweet. It’s naturally brisk acidity and pureness of fruit make it ideal for highly concentrated dessert wines. The acidity balances the enormous sweetness, giving the wines elegance, lift and extraordinary length. Because of their concentration and high acidity, these are wines that will age beautifully for many decades.
Picked and pressed while the grapes are frozen, this vibrant, racy dessert wine conjures flavors of densely packed pear, apple and guava, with an intense, nervy edge in the aroma. It is luscious, silky and juicy on the palate, with bright acidity giving it a crisp, dynamic finish. Available in 375ml and 187ml bottles (the 187ml bottle is packaged in a special display tube).
Beerenauslese (pronounced BEAR-en OWS-lay-zuh) means “berry selection” in German. It is an intense, ultra-concentrated dessert wine made from hand-selected grapes that have been shriveled about halfway to raisins by botrytis (the “Noble Rot”). BA has the same minimum must weight as Eiswein, so they have about the same sweetness. But BA has the distinct honeyed character that comes from botrytis, giving the wines a more complex aroma and a lusher texture.
Trockenbeerenauslese (TRAW-ken Bear-en OWS-lay-zuh) is German for “dried berry selection.” This is the most labor-intensive and intensely concentrated wine that we can produce. It is made by individually selecting only the fully shriveled, botrytis-affected grapes and pressing them very slowly to yield a tiny bit of ultra-dense nectar. The wine has a multi-layered, deeply complex aroma of fruits and is so intensely sweet on the palate that it makes you shudder. But once again, Riesling’s naturally brilliant acidity keeps the wine lively and freshening.