Weiser Kunstler - Riesling 2017
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Meet Jochen's "Breakfast Riesling"—11.5%, crafted from grapes across the limestone, keuper, and sandstone plots that make up his estate, and just downright delightful.
It goes through a long fermentation and finishes completely dry, and the result is a a style far-removed from the fruity and ripe styles of Mosel Rieslings. This, like all of Beurer's wines, hints more at Muscadet or Chablis with its high minerality and searing acidity.
The 2016 vintage was a near-perfect one, and Jochen has really brought us a wonderful introduction to his line of Rieslings with this Trocken.
Annual Production: N/A
Terroir: Limestone, shale, and slate
Winemaking: Stainless steel
Certification: Certified Biodynamic by Demeter and Ecovin
Drinking Window: 2017-2021
- Jochen Beurer does not make ordinary Riesling. It's as simple as that, but also as complicated as that. Why does his Riesling taste different? It's a matter of the terroir, as well as his personality. His estate is situated in Swabia, at the farthest southern end of Germany, where he farms on a variety of Jurassic and Triassic soils on the hills around Kernen im Remstal.
Jochen started working in organics in 2003, and moved to biodynamics within a few years. As a former BMX champion, he has an almost crazed single-mindedness to make the most precise, terroir-focused Rieslings as possible. He doesn't separate his cuvées based on sweetness—he separates them based on soil type.