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White dry
Georg Breuer Rüdesheim Estate Riesling 2023 is an exceptional wine from the Rheingau region of Germany, made from 100% Riesling grapes grown in the Rüdesheim vineyards. These vineyards are famous for their unique soil, dominated by quartz and slate, which gives the wine a unique minerality and complexity.
Georg Breuer Rüdesheim Estate Riesling 2023 is an excellent choice for those who appreciate high-quality wines with a strong terroir character and balanced taste.
The aroma of the wine is delicate: peaches, apricots and citrus fruits. The wine is mineral, fresh, of medium intensity.
Acidity: 8.1g/l.
Serve at a temperature of 9-10 °C with salted or smoked salmon, grilled fish, fresh soft cheeses, Thai or Chinese cuisine.
The 2023 Rüdesheim Estate is clear, bright, pure and crystalline on the savory and precise nose that represents the Rüdesheim terroirs perfectly well. From the less steep slopes and the flatter parts with deeper soils yet also quartzite, this is a medium-bodied, crystalline and stimulating saline Riesling with ripe and mouth-filling fruit yet also the crystalline acidity one may expect from Rüdesheim. This is a lucky interpretation of the estate Rüdesheim in a challenging, warm and water-spoiled year. It is stimulating, savory and with juicy apricot and mirabelle aromas. This is excellent, yet it still has some tannins that need to be fully integrated. 12.5% stated alcohol. Screw cap. Tasted at the domaine in August 2024.
The estate, founded in 1880 as part of a wine merchant company, has been owned by the Breuer family since the beginning of the 20th century. Georg Breuer enlarged the estate and increased the export of wines. His sons Bernhard and Heinrich and later Bernhard’s daughter Theresa expanded the vineyard size to 40 hectares in the best Rüdesheim, Rauenthal and Lorch sites. From the early 80’s Bernhard Breuer’s efforts gained an international reputation for the estate. Today it is managed by his daughter Theresa Breuer and production manager of many years, Hermann Schmoranz, with the assistance of cellar master Markus Lundén.
