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Is there anything more heaven-sent than a dry Riesling? Since 1998 Carl & Petra Ehrhard have tended to 22 acres of Riesling & Pinot Noir around Rüdesheim in Rheingau. With a philosophy of minimal intervention—they ferment without the assistance of yeasts, which can take months—they craft wines that are as distinctive as they are enjoyable. Bit of skin contact for this Riesling, which can thus benefit from some time to breathe. Baked apples, brioche, apricot, yellow apples, applesauce, marmalade.