Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now

New Customers Save $30 off $100+* with code OCTNEW

New Customers Save $30* with code OCTNEW

*New customers only. One-time use per customer. Order must be placed by 10/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

Due to state regulations, we cannot ship wine to California
Flat front label of wine
Flat front label of wineFront shot of wine bottleBack shot of wine bottle

Teutonic Riesling Brut 2009

Vintage Sparkling Wine from Willamette Valley, Oregon
    12.2% ABV
    All Vintages
    Currently Unavailable $48.99
    Try the
    48 99
    48 99
    Save $0.00 (0%)
    Ships Tue, Oct 30
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    0.0 0 Ratings
    Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    12.2% ABV

    Winemaker Notes

    This is the first Teutonic wine that was bottled in tirage in 2009 and only disgorged in 2014. The base wine was fermented with wild yeast cultured from the vineyard and a Champagne yeast was used for the secondary fermentation yeast build up. The wine sat in tirage more than four years and disgorged on 1/7/2014. The extended tirage gives this Riesling the nose and body of an aged Riesling, but still very bright with minerality and layers of developed flavors.

    Critical Acclaim

    All Vintages
    Teutonic

    Teutonic

    View all wine
    Teutonic, Willamette Valley, Oregon
    Image of winery
    It all started in 2002 when Barnaby was the wine buyer at Papa Haydn Restaurant in Portland’s southeast location. German wine importer Ewald Moseler who showed him 14 different Rieslings from Germany’s famed Mosel wine region. Barnaby bought all 14 and started one of the largest German wine lists in Portland. That same night he told his wife Olga that he needed to learn how to make wines that are as expressive to terrior (expression of the place the grapes are grown) as these Rieslings.

    Without a clue as to how to start or find investors for financial backing, we (Barnaby and Olga) started on a long journey into one of Oregon’s most difficult industries- the wine business. As our luck would have it, a friend of ours offered her fallow farm land in Alsea, Ore., to start a vineyard. So in 2005, along with a handful of good friends, we put 2000 vines into the ground, mostly Pinot Noir and some Pinot Meunier and Pinot Blanc. As we were learning how to manage the vineyard, Barnaby left his restaurant career and started as a rookie at a shared winery facility in Carlton.

    Because we love the wines from the Mosel Valley so much, we began traveling there every summer and have met many local producers who make superb Rieslings. As we got to know them, we convinced some of them to let us import small quantities to the U.S. [Most local wineries in these small villages sell directly to customers and don’t bother exporting their wines out of the country because of the hassles associated with the paperwork and delayed payments.] Through time, we have made good friends there and look forward to our annual visits. In addition to importing their wines, these winemakers have been very helpful with sharing their winemaking techniques with us. Thanks to this exposure, our wines, especially our Rieslings, are known for being stylistically close to the wines of the Mosel, Alsace and other old world winemaking regions.

    We produced our first commercial vintage in 2008: two barrels of Pinot Noir from our estate vineyard and three barrels of Pinot Meunier made with fruit from a U-pick vineyard. From there, we have increased our production by purchasing fruit from vineyards in colder sites, higher elevation and always look for dry-farmed vines that are ideally 30 years old or more.

    Today, Teutonic Wine Company produces roughly 5,000 cases of wine per year, including a rich variety of wines that are typical to the Germany’s Mosel region. These varietals include Riesling, Pinot Gris, Pinot Blanc, Chasselas, Gewürztramer, Silvaner, Pinot Noir and Pinot Meunier. All the wines we make, with the exception of one blend, are single vineyard wines.

    Willamette Valley

    View all wine

    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

    Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

    Champagne & Sparkling

    View all wine

    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    RVLRITN09RSBR_2009 Item# 141843