`Einzigacker` Weissburgunder Trocken

Bechtheim

Dreissigacker

Jochen Dreissigacker has caused a considerable stir both in his native Germany and...

abroad, winning high praise and points wherever his wines are sold. His 21 hectares of vineyards are based in the Rheinhessen which is currently undergoing what might be termed a 'Rheinhessen revival' with Jochen at its forefront. From the 2010 vintage, Jochen's wines all have organic certification and he also uses Biodynamic methods for much of his estate (although has chosen not to be certified). He reduced the yields in the vineyard and identified the best parcels of vines in order to vinify each separately. As expected of an organic estate, his approach in the cellar is as natural as possible, using only wild yeasts to ferment the must and harvesting only fully ripe grapes (rather than chaptalising, or adding 'süss-reserve' to sweeten the wines after vinification for the Auslese styles).

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Vineyards

Jochen's approach in the winery is simple; to intervene as little as possible. Low yields and careful selection in the vineyard ensures excellent fruit and therefore wine. The estate has 21 hectares under vine of which just 2.5 hectares are planted with Weissburgunder (the German name for Pinot Blanc). The name Einzigacker is an interesting combination of 'Einzigartig' meaning 'unique', and 'acker' from Jochen's surname Dreissigacker. From 2010, Jochen's wines are all certified Organic.

Vintage Information

A warm (38° C above average), sunny autumn compensated for the cooler, rainier spring in the previous six months which delayed vegtative growth and flowering. July was mostly dry and the warm weather continued through to September, with top temperatures of 35° C in August. Rieslings benefited from the ideal autumn and have pronounced aromatic ripeness as a result.

Vinification

Grapes were picked by hand and macerated for 30- 50 hours. This contact with the skins ensured good aromatic extraction. The juice was fermented with wild yeasts in large, French oak barrels of 500 litres, for eight weeks between 16-18°C. The large barrels ensured a smoothness and complexity in the wine, without too much oak influence.

Tasting Notes

The wine is light golden yellow in colour with a hint of oaky vanilla and a touch of butterscotch on the nose. Fruit flavours are integrated beautifully with the oak. A silky, lingering finish rounds off this dry Weissburgunder.

Vintage Information

Vintage 2015
Grape varieties 100% Pinot Blanc/Pinot Bianco
Region Bechtheim, Rheinhessen
Winemaker Jochen Dreissigacker
Alcohol (ABV) 13.5%
Acidity 4.6g/l
Residual Sugar 1.1g/l