2016 Riesling Trocken Weingut Lehnert-Veit
Peter calls this 'premier cru'. Green fruit brightness - very distinctive - and spice too. Super bright and pure, flashing, lovely. Rapier-like. L&S (Jul 2017)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Green peaches and herbs, just a little honeyed as it warms up. Also tastes more off-dry than strictly trocken. Racy, fragrant, herbal with spring honey and white peaches and nectarines. Ripeness with sorrel-sharp acidity. Tip-toe balance. Drinking range: 2018 - 2020 Rating: 16.5 Tamlyn Currin - www.JancisRobinson.com (May 2018)
Located in the heart of the romantic Mosel, the Lehnert-Veit family has a long tradition of quality wine-growing, dating back to 1653 when Eucharius Lehnert was at the helm. These traditions have been passed on through the generations, all the way to the current 10th generation, led by Peter Lehnert (who happened to go to university with Stefan Braunewell). Their hometown of Piesport is on the bank of the Mosel and their 11 hectares of vines are around the town on both sides of the river, with some of the best sites: ‘premier crus’ Falkenberg and Günterslay as well as the jewel in the crown, the ‘grand cru’ vineyard Goldtröpfchen.
Their estate wines are the starting point for the classification of their vineyards. They are situated in carefully selected locations on exceptional soils made of quartzite, sand and slate. The soil of the Falkenberg and Günterslay ‘Erste Lagen’ have a higher proportion of rough stone, giving the pinot noirs their elegance and lightness. Finally the ‘Grosse Lage’ Goldtröpfchen is home to Lehnert-Veit’s top Rieslings. This renowned terroir has a higher proportion of fine slate at a much greater depth, giving the wine its intense minerality and roundness. Ripe, yellow summer fruits like peach, apricot and mirabelle and, depending on the year, different citrus fruits as well.
Peter says ‘Our winemaking philosophy begins in the vineyard. Integrated winegrowing, organic fertilization, low cutting, thinning of the grapes in the summer, selective harvesting, gentle aging and a fermentation with natural yeast are key. Always with an emphasis on wines of the highest quality.’
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