Tangy citrus fruits and racy acidity. Top quality organic German Riesling. We all need to drink more fkn rizza, starting here.
Clemens Busch are one of the finest Riesling producers in the Mosel, having gained cult status for their piercing, yet textured style of Riesling and commitment to sustainable production. Tangy citrus fruits - grapefruit, lime, lemon - with amazing salinity and mineral tension. There is a lovely yeasty, slightly creamy texture on the palate, perfectly balancing tart, racy acidity and great length.
Producer: Clemens Busch
Region/Country: Mosel, Germany
Production Method: Biodynamic viticulture. Traditional fermentation with some lees contact, bottled with low added sulphur
Style: Dry, crisp and tangy
Pairing Suggestion: Seafood, poultry
Profile: Generally lighter in alcohol with refreshingly crisp natural acidity and typically highly aromatic. Riesling has the ability to translate terroir through distinct aroma and flavour profiles. It is produced in a range of styles, from bone dry through to lusciously sweet, and is capable of maturing and evolving over decades in the bottle. Typical fruit profile ranges from citrus (lemon and lime) through orchard (green and red apple) to stone and tropical (pineapple, peach, nectarine) depending on where it is grown and the intended style of Riesling.
Classic Regions: Eden and Clare Valleys (Australia), Mosel, Rheingau, Rheinhessen, Nahe (Germany), Alsace (France), Kamptal, Kremstal (Austria)
As a young winemaker in the 70s, organic and biodynamic pioneer Clemens Busch was already questioning the use of herbicides and reducing the sulphur levels in his wines. In the winery Clemens works with wild yeasts, and ferments mostly in very old 1000-litre barrels. Nothing is added to the wines at any stage, apart from a touch of sulphur at bottling. Clemens' winemaking is honest and refined, producing wines that are pure expressions of their terroir.