Katharina Wechsler, Riesling Schweisstropfchen, Rheinhessen 2020

All of her wines are fermented and raised in stainless steel on the heavier lees without bâtonnage (the technique of lees stirring to further flesh out the body of a wine, among other effects) and bottled when they’ve reached their optimal moment. Skin maceration is dependent on the year and the specific parcel, ripeness level, and acidity, and can range between four and sixteen hours—crushed by foot. Pressing is done with the whole clusters, and the grape must settles for 6-24 hours before racking to another tank with the must’s more clean solids. Fermentations are natural and sometimes take up to ten days before starting; if necessary, neutral cultured yeasts may be used for stubborn grape musts.

Katharina is one of many shining lights of a new generation of winemakers that cement Rheinhessen's reputation as a serious wine region for extraordinary quality. Following a Media career she decided in her 30’s to leave Berlin to start training as a winemaker, for which she also spent some significant time with Klaus Peter Keller. Back in 2012 she then took over the family estate in Westhofen and never looked back. Since then she has continuously improved quality and is currently in the process of converting to fully organic while also practicing biodynamics in her vineyards. The estate covers about 17ha with south facing vineyards and an average vine age of 50+ years.

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• £9.99 for orders below £125
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