Hexamer Riesling Feinherb Porphyr 2019
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Spectator
Wine -
Suckling
James -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Wine Spectator
There is a warmth to this version, from hints of brown spices framing notes of peach and apple fruit, to the supple texture and well-integrated acidity. This is firm, crisp and lingers on the salty finish. Drink now through 2030.
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James Suckling
Some people say the wines from the volcanic soils of the Nahe are difficult to understand, but this is a joyful, almost dry riesling with considerable mineral depth at the bold finish.
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Robert Parker's Wine Advocate
The 2019 Riesling Porphyr is another excellent wine from Schlossböckelheim's volcanic terroirs, namely the Felsen and the Königsfels single-vineyard sites. Bottled with a bit of unfermented sugar, which makes it a demi-sec, the wine opens with the typical flinty and fruity bouquet that is almost irresistible. The attack on the palate is so charmingly finessed as well as juicy that you and your guests will definitely like it immediately. This is an easy-drinking and absolutely enjoyable Riesling from porphyry soils, and it reveals delicate grip and salinity on the finish without being all too complex. The Porphyr is a star in Germany as well as in Norway.
Other Vintages
2020-
Suckling
James
Harald Hexamer’s dedication is seen both his work in the vineyards and in the cellars. Hexamer holds 7.5 hectares in the Meddersheimer Rheingrafenberg, a steep south-east facing slope of red sandstone with deposits of quartzite, which is known for producing especially small berries. Hexamer often harvests riper grapes from another site (Marbach) but the wines of Rheingrafenberg grapes are “more filigree and better-structured.” Schlossböckelheimer In den Felsen (“In the Rocks”) is a small vineyard at 6.5 hectares, of which the Hexamer’s own 4.5. The vineyard is markedly steep with south facing slopes composed of rocky porphyry and produces wines characterized by softer acidity and a subtle smokiness.
Hexamer’s meticulous work in the vineyard is marked by pruning to control yields (“often six to eight bunches per wine”) and hand-harvesting. The grapes are picked exclusively by hand and fermented very cold (below 12 degrees celsius) with cooling utilized only when necessary – “but we often pick so late we bring naturally cold fruit — below 10 degrees — back to the winery.” Hexamer handles the wine as little as possible: no dosage is used, inoculations are made only with native yeasts, and all wines are whole-cluster pressed. 95% of all Rieslings at Hexamer are made in stainless steel and racked only once, three to six weeks after fermentation is complete. The wines are bottled early to preserve their vigor. For the Burgundian varieties, Harald constructed his own barrels in Meddersheim using oak from the Hunsrück forest seasoned for 5 years. When tasting the wines, one sees the purity of the vineyards, the intensity of minerality and remarkable clarity. Hexamer’s wines are balanced in the ultraviolet spectrum; they’re steely, acid-driven, clean and transparent.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.