2020 Johannes Zillinger Riseling 'Velue'
"You know me and my love for Riesling in pretty much any shape or form. In fact, Jenn and I had dinner at my folk’s house last night (10/30) and we had cajun fish tacos…and though I opened other bottles of wine for my wife (Jenn still hasn’t climbed aboard the Riesling bandwagon yet), guess what I opened for myself?? Yep, a bottle of 2021 Dr. Loosen Blue Slate Kabinett from the Mosel. Ohhh, was it delicious! The zingy acidity and the subtle sweetness of the wine perfectly contrasted with the spicy, earthy, fattiness of the fish. I was very happy. This wine also makes me very happy! I tasted it a few weeks back and fell in love. This wine, though, is drier (less sweet), a bit rounder and softer than the Mosel Kabinett. Why? It’s partially barrel fermented, is fermented dry, is aged in a combo of steel, barrel and amphorae (the barrel and amphora allow for more oxygen transfer which tends to “soften” the wine) and it’s aged on its lees (with stirring) for 6 months which adds texture. All of this leads to a wine of layered complexity in both flavors and texture while maintaining that classic freshness that Riesling has. This wine is the “Goldilocks” bottling for me – it’s not too sweet or too crisp…it’s just right. Wanna have a true wine experience? Drink this on Thanksgiving…" -Mike Guerra, Advanced Sommelier
100% biodynamic Riesling.
Johannnes Zillinger’s Velue line, named after both the old name of his village, Velm-Goetzendorf, and for the local willow trees, has been re-booted for the 2020 vintage, with more old vines fruit from top estate vineyards. Riesling from 10-40 year old vines grown on loess and lime- sandstone soils from the Steinthal and Hohes Eck vineyards, with hilltop, eastern slope and southern slope exposures. A selective harvest in September is followed by Johannes’s unique approach to vinification. The grapes are 1⁄2 whole cluster pressed and 1⁄2 briefly macerated. A slow and gentle pressing of more than five hours gives a rich grape must that is full of character. Fermentation is done in a combination of 70% stainless steel tanks, 25% big barrels, and 5% amphora (mash fermentation). The different cuvees are blended and aged on the lees with battonage for six months in stainless steel and oak barrels.