Melsheimer 'Riesling trocken 2023'

Rieslings of the pleasant traditional kind, calm and profound. Thorsten is an incredibly passionate and incredibly likeable winemaker. Relaxed yet very clearly knowing what he is doing. He was one of the first to work biodynamically for almost 30 years, amidst a very conservative provincial environment. Since 2022, he has been assisted by his son Jannis, who gained knowledge (and a winemaking girlfriend) freely outside the Mosel region before returning with full dedication to the family estate. Jannis handles the vineyard, Thorsten the cellar. Melsheimer's core is the almost complete ownership of the Mullay Hofberg, a vineyard that has been documented since 1143. With the help of stars, moon, goats, and chickens, the vineyard is managed and cultivated. From basic Riesling to top cuvée, everything is harvested by hand on the steep, southeast-facing slate, which also contains a significant dose of quartz (giving a spicier, smokier character). In the cellar, fermentation takes place in large old wood and is spontaneous. With the exception of sulfite during racking, no additives are used. The wines may not be as 'clear' as those fermented in stainless steel by other producers, Thorsten says, but they are certainly as original, deep, earthy, understated, and beautiful. Some barrels ferment in the cold, cool, damp cellar for 3 years or longer. Without additives! These end up as the 'Lentum' cuvée. We bought the last bottles of 2018, which were only bottled last year, and they will be available at Lof from Friday, along with 'gewoon droog' and delicious bubbles. According to Vinum, they are among the best producers in the Mosel. And according to us, of course, too.

Description: Fresh acidity, round fruits like peach and pineapple, citrus, lively, mineral, green apple.

Pairs well with: oysters, raw fish, lightly spicy food, ceviche, soft white cheeses.