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Andreas Bender makes this dry Weissburgunder, or Pinot Blanc, on the slate soils of the Mosel, ageing it eleven months in oak. Fuller and rounder than his Rieslings, it shows ripe melon, pear and pineapple over almond and vanilla, with a nutty, dry finish.
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Description
Andreas Bender farms organically at Leiwen on the Mosel and makes this dry Weissburgunder, or Pinot Blanc, in a fuller style than his Rieslings. The grapes grow on the region's classic Devonian slate soils, whose free-draining stone and heat retention help ripen the variety fully while the cool northern climate keeps the acidity fresh. Pinot Blanc is a low-aroma, textural grape, and Bender leans into that character by fermenting and ageing the wine eleven months in oak barrels. The barrel time and lees contact give body and a nutty, faintly creamy texture, adding a light spice and vanilla lift without heavy wood flavour, while malolactic softening rounds the acidity. At 13.5 per cent this is a broader, drier white than the Mosel norm. The colour is bright straw. The nose shows ripe melon, pear and a hint of pineapple over subtle almond and vanilla. The palate is dry and rounded, medium to full bodied, with gentle stonefruit, a nutty edge and a clean finish. Serve at 10 to 12 degrees in a white wine glass.
Additional information
The fuller, nutty style suits roast pork, grilled chicken and richer white fish such as cod or monkfish. It also handles roasted root vegetables and nutty, semi-hard cheeses.
