- Unit price
- 42,67 €per l
Bei Expressversand erfolgt der Versand erst am Montag**Gesetzliche Feiertage ausgeschlossen
4-235-1920-16
2016
12.50%
0.75L
Sauvignon Blanc 100%
Rhenish Hesse , Germany
Parker about Sauvignon Blanc "Terra Rossa" Westhofen 2016
The 2016 Westhofen Sauvignon "Terra Rossa" opens with a clear, fresh and spicy bouquet of ripe and concentrated tropical fruits (passion fruit). It's clearly deeper, more concentrated and more densely textured than the Estate Sauvignon, revealing fine tannins and lingering salinity. It's a full-bodied, tight and expressive Sauvignon Blanc with grip and tension, as if it was partly fermented or aged in oak.
Suckling over Sauvignon Blanc "Terra Rossa" Westhofen 2016
Quite a sophisticated sauvignon blanc with plenty of green bean, gooseberry and herbal character. On the palate this is both creamy and elegant with a very crisp finish. Better from 2018.
Description
| Land | Germany |
| Region | Rhenish Hesse |
| Rebsorten | Sauvignon Blanc 100% |
| Alkoholgehalt | 12.50% |
| Füllstand | high fill |
| Verschlußart | screw cap |
| Kennzeichnung | Contains sulphites |
| Farbe | White |
| Inverkehrbringer | Weedenborn Winery, Am Römer 4-6, 55234 Monzernheim, DE |
| Charakter | Dry |
| Servierempfehlung | Do not decant 8-10°C |
| Trinkempfehlung | 2018 - 2032 |
| Parker Punkte | 90 |
| Jahrgang | 2016 |
Rhenish Hesse, Germany 🇩🇪
Goes well with
Sauvignon Blanc "Terra Rossa" Westhofen 2016
Very captivating aromas of fresh mint, ripe grapefruit, and gooseberries. In the mouth, this is immediately followed by an incredible mineral complexity that engages the entire palate. There are also very precise aromas of tropical fruits, ripe mango, papaya, and physalis. Opulent yet elegant and full of finesse.
Origin
This local wine grows on the special and rare Terra Rossa soil in the heart of the Westhofener Steingrube.
Expansion
Sauvignon Blanc practically demands consistent work from the winemaker in the vineyard and cellar, even more so than other grape varieties. After the hand-harvest, the grapes were processed with dry ice to protect the must from oxidation. This is important to us with Sauvignon Blanc, as the typical Sauvignon Blanc aromas are highly volatile when exposed to oxygen—meaning they are quickly lost.