2021 Riesling Bopparder Hamm Mandelstein Auslese
00
2025 - 2045
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The Müllers currently farm 14.5 hectares on the Bopparder Hamm and buy grapes from 2.5 further hectares. Eighty percent of production is Riesling, followed by 10% Pinot Noir, 6% Pinot Gris, and 4% Pinot Blanc. The estate is run by brothers Johannes and Christoph Müller and Johannes’ wife Annika Hattemer. The latter two are Geisenheim graduates and have been in charge since 2016. Hattemer trained with Raats Family Wines in South Africa and Wittmann in Rheinhessen. Johannes Müller trained with Emrich Schönleber in the Nahe and Hofstätter in Alto Adige, Italy. Younger brother Christoph initially studied geology, then trained with Jülg in the Pfalz, Max Müller in Franken and Dr Crusius in the Nahe. They also vinify the wines of Hattemer’s parental estate in Gau-Algesheim, Sektmanufaktur Hattemer, which specializes in Sekt (not tasted). Johannes Müller reports that “drought was a massive subject in 2022. “Once again,” he reports, “we had to drive massive tanks of water into the vineyard to ensure the survival of newly planted vines.” The sites are directly Rhine-and south-facing along the Bopparder Hamm, like the Grosse Lagen Engelstein, Ohlenberg, Feuerlay and Mandelstein, all immense magnets for heat with quick-draining slate and quartzite soils. While 2022 was an extreme year for them, Johannes Müller notes that “we have learned a lot from 2018, 2019 and 2020. In summer, we cut off a lot of fruit and we harvested earlier, also to contain phenolics.” Their 2022 harvest started on 2 September and finished on 14 October – no nobly sweet wines were harvested. The Rieslings are mostly made in stainless steel, sometimes with skin contact. The parcels destined to have skin contact are harvested earlier in the day in the coolest temperatures, while directly pressed parcels are picked later in the day. Ferments are mostly spontaneous. During my visit, I tasted the 2022 Rieslings with a few 2021s as a comparison. Due to these warm sites, the wines have always been plush, but they come with precision and much expression.