On some of the best grounds in Rüdhesheim sit ten acres of old vines tended by Carl and Petra Ehrhard. The winery was founded 150 years ago. Since 1998, the couple has tried to merge the traditional and the innovative: old vineyard management and modern winemaking equipment. Beautifully clean stainless steel tanks line the cellar next to old oak barrels. Riesling vines (90%) flourish among Pinot Noir (10%). The soils are mostly ancient slate soils crumbling down the steep slopes. During harvest, Carl pays special attention to the ripening of his grapes, picking in multiple passes and picking out those affected by Botrytis. In the cellar, fermentations are temperature-controlled, gentle and slow. With the whites, there is minimal filtration, to preserve natural residual sugars and bottled with little air contact. The reds ferment in open top vats, are aged in oak and are never filtered.
From 40 year old vines planted to quartzite soils, hand-harvested in late October, vineyard sorted, de-stemmed and allowed to macerate on the skins for 12 days. Spontaneous fermentation takes place with natural yeasts found on the grapes in 1200L wooden barrels and lasts five months with temperature control. The wine spends 18 months on lees with battonage occurring twice only and aged during this time in the same wooden barrels. Not Filtered.
Alc: 12.0% - RS: .6 g/L
Rudesheim, Riesling Trocken
Hand-harvested grapes from a single vineyard in Berg Roseneck, Klosterlay and Bischofsberg. Fermentation occurs in 1250L stainless steel tanks and after two months is racked into 1200L wooden barrels for four months. One day before bottle the wine is allowed to rest on the fine lees and then filtered.
Alc: 12.0% - RS: 3.7 g/L
Berg Rottland Riesling Trocken Rottland
From a single vineyard; hand-harvested with 12 hours of maceration before pressing with fermentation to follow with natural yeasts in 1200L wooden barrels for three months, ending in January. Rested for 7 months on lees with one filtration in August before bottling; no fining. The preference is to have the wine exactly as the vineyard has provided it.
From 30 year-old vines grown on predominantely quartzite soils from .5 hectares of vineyards. Hand-harvested at the beginning of October, maceration lasts 23 days on skins and then moved to an open fermentor with natural yeasts for 23 days. Aged for two years in 225L barrels between 2-4 years-old. Not filtered.