RIESLING RULES !

Hey,

Hope you had a great long weekend?!? Feelin’ a bit worse for wear? Surpsingly I’m feeling fighting fit this AM, and really buzzed to talk all things Riesling!

I’ve always wondered why so many people in this country seem scared of it?!? It’s honestly one of the few grapes that, even at the top end, still remains somewhat accessible. You can enjoy world-class producers without dropping a fortune like you would with Burgundy or Jura. Plus, it covers the full spectrum from bone dry to deliciously sweet. On that note, why does everyone shy away from sweet wines too? That subtle sugar hit is perfect with a cheeseboard, desserts, or spicy food. Something slightly off-dry one on a hot day? Way better than lemonade. To me the only downside is those long, slim bottles barely fit on the shelf…

New to the site is Odinstal, who are very much doin’ their own thing in the Pfalz. Founded in 1802 by the Mayor of Wachenheim, this is a 5.5-hectare vineyard on diverse soils: basalt, calcareous clay, shell limestone, and red sandstone. Biodynamic since 2006, with all preparations made on-site which is a pretty neat fact too. The high-altitude vineyards give the grapes an extra ripeness, which results in intense, concentrated flavours. Ditching sulphur since 2018 they’ve become even more tense and tasty.

This is perfect intro to the house style. No detecable sugar, wonderful phenolics and a lovely herbal quality. Muschelkalk is settling down nicely after a decent snooze in bottle showing more of a savoury side to the grape that is deliciously addictive. Basalt though is mind benindly good. Thought provoking and worth spending a decent amount of time mullin’ over.

We've also got a fresh batch of Prum in. Needing no intro, the family are true magicians in the Mosel, with a unique style that perfectly balances sweetness and acidity. It’s never sickly and there’s always real drive no matter how ripe the fruit gets. They simply don’t make a bad wine. In fact, they only make great wine. No misses. There's this distinct ‘yeast-y’ thing going on that’s hard to describe but so tasty. If you've had Prum before, you’ll know exactly what I mean. If you haven’t then now is your chance! We’ve got too many for me to waffle on about, and those vineyards are a real mouthful but I’d defo be adding this ‘13 to the cart.

Finally, some new 2024 wines from Hofgut! I’m absolutely loving these in their youth.They’re priced ridiculously well, and they drink so beautifully right off the bat. There’s a little flinty reduction atm that will soften but adding complexity ontop of that citric freshness. Picked with a focus on tension rather than ripeness, giving them this incredibly refreshing, hydrating quality. It’s old school in the cellar too. Natural yeast, big old foudres, and cask-by-cask bottling. Kugel Peter is herbal and floral all at once. Palm feels the most yellow fruited whilsy Munny is a textural, phenolic example. Gisela is a true great. Quite probably the finest wine you can find for around £50!

We have so much more on the shelves! Browse all the tall boys here.

Speak soon,
Fionn
xoxo