The Dreissigacker Bechtheimer Riesling 2009 is light yellow in colour. The nose is fresh and lively with white stone fruit, spice and pear. The palate is intense, with a long mineral streak, peach and pear fruit and firm, refreshing acidity that is benchmark riesling from this area.

Jochen Dreissigacker has caused a considerable stir both in his native Germany and abroad, winning high praise and points wherever his wines are sold. His 21 hectares of vineyards are based in the Rheinhessen which is currently undergoing what might be termed a Rheinhessen revival, with Jochen at its forefront. He has converted his vineyards to biodynamic viticulture (with certification expected later this year), reduced the yields in the vineyard and identified the best parcels of vines in order to vinify each separately. As expected of a biodynamic wine estate, his approach in the cellar is as natural as possible, using only wild yeasts to ferment the must, and achieving sweetness in the wines through harvesting only ripe grapes (rather than chaptalising, or adding Suss-reserve to sweeten the wines after vinification).

Jochen's approach in the winery is simple: to intervene as little as possible. Low yields and careful selection in the vineyard ensures excellent fruit. The estate has 21 hectares under vine, 55% of which are Riesling. The best vineyard plots include Hasensprung, Geyersberg, Rosengarten, all of which are within Bechtheim village. Soil is made up of loess to the south and marl. The vineyard is run on biodynamic principles, without the use of artificial chemicals or fertilisers. This encourages soil and vine health which in turns means the grapes are ripe, clean and healthy.

The grapes were harvested by hand and the yield was 34 hl/ha. The maceration took up to 40 hours and the juice was fermented with natural yeasts in stainless steel tanks for 4 weeks at 16-18°C. Jochen Dreissigacker does not chaptalise any of his wines.