Our assortment

Königsbecher Ölberg Spätburgunder

Königsbacher Ölberg Spätburgunder

VDP.ERSTE LAGE / Qualitätswein / dry

The VDP.Erste Lage Ölberg site in Königsbach is one of the premier sites that was listed in the Royal Bavarian Soil Survey (Kgl. Bay. Bodenbewertung) of 1828 as one of the best sites in the Pfalz.

Just as at the Idig site, the ground is comprised mainly of limestone marl, the brown earth of the so-called “terra fusca”. In the upper layers of the soil this is mixed with red sandtone, eroded from the Haardt hills over millennia and deposited on the hillsides of Mittelhaardt. The vineyard is situated high up on the Haardt hillside, at the end of the Klausen Valley that runs through the Palatinate Forest. As a result of this favourable position the vineyard enjoys sunlight from early in the morning. In the early evening, at the end of a hot day, the vines can recuperate in the shade provided the hills. At night a cool breeze blows from the valley through the vineyard. All these factors combine to produce dense, complex wines with abundant minerality.

The Spätburgunder from the Ölberg site showcases delicate wild berry notes in a very reduced form paired with an elegance that mirrors that of a dancer. Ripe tannins lend the wine complexity and great aging potential. Whilst young the wine does of course delight with its youthful aromas but the wine’s truest qualities are released only after being stored for some years.

Grapes that have ripened early are harvested first and used in the production of the VDP.Gutswein. The Premier Cru harvest of the Idig site takes place after this early harvest. The grapes are selected according to strict criteria, taking only healthy grapes at the peak of ripeness. This site yields only 35hl/ha which ensures that the grapes achieve their optimal flavor.

The whole grapes are carefully transported to the pressing room, the “Kelterhaus”, where they are destemmed and crushed. Over a period of approximately two weeks the crushed grapes are stored in open vats to undergo maceration. Fermentation occurs using yeast produced by our winery and the cap is regularly punched down into the must.

The wine is left to mature on the fine lees in a mixture of old and new baroque casks, unfined and untreated.

 

Picked on 23.09.14 Fermented until 10.10.14 Bottled on 12.06.15
Picked on 8.10.13 Fermented until 20.10.13 Bottled on 28.6.15
Picked on 20.9.12 Fermented until 26.10.12 Bottled on 15.7.14
Picked on 21.9.11 Fermented until 12.10.11 Bottled on 28.8.13
Picked on 06.10.2010 Fermented until 22.10.10 Bottled on 19.8.12
Picked on 29.9.09 Fermented until 19.10.09 Bottled on 11.8.11