The Bergkloster winery exists since the 18th century, and 120 years ago, the current family took it over and is now in its fourth generation. Fortunately they own vineyards in some of the most respected areas of Rheinhessen and farm the 8 hectares organically since 2006. Jason, the son, has started 2 years ago by making his first line of natural wines. After a couple of years combining being a student and helping the parents with the winery he is now slowly introducing more and more of his ideas. Jason knew very early on he wanted to make wine and decided he will take over the winery at some point. By now he is part of a group of winemakers in Germany which are slowly transforming their parents wineries and changing the winemaking for the better.
Another Riesling, another month. No, seriously this was definitely an one of my favorite Rieslings since I first tasted it. The grapes were picked in early September and one part was directly pressed, another part was fermented on skins which explains the nice orange color and the light tannic structure. After two weeks it was moved to old barrels and aged for 9 months on the lees. It was bottled with some residual sugar left, which explains why some bottles have a little bit of fizz. If you don't like it decant, which helps anyways to make it better. With some unripe fruit and nuttiness it greets you and adds some proper quince flavors plus a very balanced bitter finish. It's well balanced, but not bland. A good one to try with spicy food or a Belgian cheese platter.