Mosel - Saar - Ruwer, Germany
The Ockfener Bockstein, a very steep 50 degree southwest-facing hillside slope, is located in a side valley away from the Saar river where the sun's rays shine unimpeded by any other hills. Its soils are hard, gravelly gray slate lending a smoky aroma and great minerality to its wines. The extensive forest topping the hill retains water which drains slowly into the vineyard subsoils beneath.
The Riesling is gently crushed then left to rest in the press for up to 3 hours to allow the components locked in the berries' skins to be extracted by contact with the juice. The grapes are then pneumatically pressed, and drained by gravity into stainless steel tanks located immediately below the presses. The juice rests overnight to allow the sediment to settle. Later the clear juice will be racked into tanks. The wines ferment spontaneously with the yeasts which are found naturally in the cellar. By allowing this to happen a complex array of flavors may develop. They truly stand apart from industrial Rieslings which show only one or two dimensions, ones which quickly tire on the palate.