{"title":"Riesling","description":"\u003cp\u003eRiesling is one of the great white grapes, famous for piercing acidity, aromatic intensity and remarkable ageing potential. German Rieslings from the Mosel, Rheingau and Pfalz range from bone dry to lusciously sweet, with notes of lime, green apple, peach and slate. Alsace and Austria produce fuller, drier styles, while Australia's Clare and Eden Valleys offer zesty lime. Mature Riesling develops a distinctive petrol note. Superb with spicy Asian dishes, pork and shellfish.\u003c\/p\u003e","products":[{"product_id":"2025-riesling-dry-red-slate-dr-loosen","title":"Riesling Dry Red Slate, Dr Loosen 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHerbal and cassis aromas lead into a crisp, striking palate, where a mineral edge wraps around a refined, creamy texture. The finish is long and mouthwatering, closing on a distinct salty note. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the leading estates of the Mosel, held by the same family for over 200 years and run by Ernst 'Ernie' Loosen since 1988, a member of the VDP since 1993 with nine estate vineyards classified Grosse Lage. This wine comes only from estate parcels on red slate in Ürzig, Erden, Lösnich and Kinheim, a soil far rarer in the Mosel than the blue slate that dominates elsewhere and farmed specifically for dry Riesling. The slopes are steep enough that much of the work must be done by hand, and in the steepest parts vines are staked to single poles in the traditional Mosel Arch rather than trellised. Fermentation was spontaneous with native yeasts in 3,000-litre neutral German oak fuder, with up to twelve months on the fine lees before light filtration, blending and a few months' rest in stainless steel. The 2025 season ran warm and dry through August for aromatic, balanced fruit, though rain during picking cut the crop and demanded rigorous selection.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with roast sea bass, slow-cooked pork belly, Thai green curry, or charcuterie with pickles. Drink now and over the next five to eight years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475661066623,"sku":"HNW-4706025A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4706025A.jpg?v=1789916512"},{"product_id":"2024-riesling-feinherb-yellow-seal-schloss-johannisberg","title":"Riesling Feinherb, Yellow Seal, Schloss Johannisberg 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrapefruit, apple and lychee, with a green lift of fresh grass behind the fruit. Off-dry rather than sweet: the sugar is there for weight and the acidity holds it in line, so it finishes clean. Full in texture, creamy at the end, and long. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSchloss Johannisberg was planted solely with Riesling in 1720, making it the world's first Riesling estate, and it was here in 1775 that Spätlese was discovered from late-picked grapes touched by noble rot; Auslese, Beerenauslese and Trockenbeerenauslese followed from the estate in 1787. The vineyard is a single-site designation in its own right, one of a handful in Germany that need not name a village on the label: a steep south-facing slope of 45 degrees between 114 and 181 metres, sheltered from northerly winds by the Taunus forest above and warmed by the Rhine below, on Taunus quartz topped with loam and loess that holds both moisture and heat. It is worked and picked entirely by hand. The grapes were selected and pressed in whole clusters, 85% fermented slowly and cool with wild yeast in stainless steel and 15% in 1,200-litre casks made from estate-grown oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast pork belly, Thai green curry, smoked mackerel, or a washed-rind cheese. Drinking well now and through to around 2032. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Schloss Johannisberg","offers":[{"title":"Default Title","offer_id":58475684921727,"sku":"HNW-4784824A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4784824A.jpg?v=1789916627"},{"product_id":"2025-riesling-federspiel-weingut-johann-donabaum","title":"Riesling, Federspiel, Weingut Johann Donabaum 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeach and apricot on the nose, then a crisp palate of pure lime and white pepper. Delicate minerality runs underneath, and the finish stays lively and fresh rather than weighty. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJohann Donabaum has made terroir-driven Wachau wine for 25 years from just two hectares of family-owned vineyards, and the wines are consistently in high demand. The vines cling to steep, schistous terraces in the Spitzer Graben in western Wachau, planted with a south-westerly orientation, where cooling breezes temper the climate and very sandy soils with high heat retention sit over weathered pegmatite and calc-silicate gneiss — rock low in water retention, and the source of the structure in the glass. Yields are held extremely low and total production is tiny. Where many Austrian estates pick a proportion of botrytis-affected grapes to add sweetness, Donabaum declines, on the grounds that sweetness obscures the site. Grapes were harvested at optimal maturity and meticulously sorted, then fermented in temperature-controlled stainless steel to keep the fruit pure. The estate holds the Vinea Wachau sustainable certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with grilled river fish, roast chicken, a goat's cheese salad, or pork schnitzel with lemon. Drink now and over the next six to eight years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Johann Donabaum","offers":[{"title":"Default Title","offer_id":58475689673087,"sku":"HNW-4881125A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4881125A.jpg?v=1789916646"},{"product_id":"2019-riesling-schoenenbourg-grand-cru-dopff-au-moulin","title":"Riesling, Schoenenbourg Grand Cru, Dopff au Moulin 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePassion fruit, grapefruit and pineapple, with candied citrus and the spicy, developed notes that come from a few years in bottle. The palate is rich and full-bodied but the acidity is zippy enough to cut straight through it, and the finish is properly dry and long. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDopff au Moulin has made wine at Riquewihr in Alsace since 1574, across thirteen generations; the family introduced the stemmed bottle that still marks Alsace out from other regions, and in 1976 was one of six producers behind AOC recognition for Crémant d'Alsace. Schoenenbourg — 'the beautiful hill' — is among the most prestigious Grand Cru sites in Alsace, running along steep south and south-eastern flanks north of Riquewihr between 280 and 380 metres, where Dopff's 8.8 hectares sit on water-retaining keuper marl, dolomite and gypsum beneath thin layers of quaternary siliceous gravel, Vosges sandstone and shell-bearing limestone. Vines are Guyot-pruned with green harvests and close canopy work for light and airflow. Whole bunches were pneumatically pressed without crushing, the must statically racked and fermented slowly at controlled temperature in stainless steel, then the wine spent several months on fine lees in old oak casks. The estate has held HVE sustainability certification since 2020.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Try it with roast chicken, choucroute garnie, seared scallops, or a washed-rind Munster. Drinking well now and through to the early 2030s. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dopff au Moulin","offers":[{"title":"Default Title","offer_id":58475695767935,"sku":"HNW-4970619A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4970619A.jpg?v=1789916678"},{"product_id":"2024-wehlener-sonnenuhr-riesling-grosses-gewachs-alte-reben-dr-loosen","title":"Wehlener Sonnenuhr Riesling Grosses Gewächs Alte Reben Dr Loosen 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDry and mineral, with delicate slate and a saline edge beneath fruity, floral aromas. The palate is silky and generous rather than lean, with high acidity carrying a long, piquant finish. Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the top producers in the Mosel, in the same family for over 200 years and a member of the VDP since 1993, with nine estate vineyards classified as Grosse Lagen. Wehlener Sonnenuhr takes its name from the sundial erected on the slope by Jodocus Prüm in 1842, and has almost no topsoil: the roots force their way into broken blue slate, which drains fast, holds heat and gives the wine its mineral edge. These are the estate's oldest vines in Wehlen, ungrafted and at least 130 years old, cropped at a maximum of 50hl\/ha. Fruit was picked and sorted by hand, pressed gently and fermented spontaneously with natural yeasts in oak fuder of 1,000 and 3,000 litres, then left on its lees without bâtonnage for twelve months before a light filtration. The 2024 season was hard in the Mosel, with early bud break, April frost, hail and a cool wet summer cutting the crop, but the mid-September fruit came in remarkably healthy, with lively fruit and balancing freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with Dover sole, roast chicken with herbs, slow-cooked pork belly, or a Thai green curry. Drinking well now and through to around 2040, with no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475842699647,"sku":"HNW-4706824A","price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4706824A.jpg?v=1789917299"},{"product_id":"2022-riesling-grosses-gewachs-trocken-silver-seal-schloss-johannisberg","title":"Riesling Großes Gewächs Trocken, Silver Seal, Schloss Johannisberg 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime peel, Mirabelle plum and candied pineapple, with dried meadow herbs and a flinty note underneath. Full-bodied and concentrated, the acidity well integrated and the finish long and mineral. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSchloss Johannisberg was the world's first Riesling estate, planted solely to the grape in 1720 on vineyards laid out by order of the Emperor Charlemagne, and it was here in 1775 that Spätlese was discovered using late-picked grapes touched by noble rot; Auslese, Beerenauslese and Trockenbeerenauslese followed in 1787. The estate is a single-vineyard designation in its own right, one of a handful of German sites that need not display a village name, and was named Continent Winner: Best Vineyard in Europe 2025 in the World's Best Vineyards Awards. The south-facing slope runs at a 45-degree gradient from 114 to 181 metres, sheltered from northerly winds by the Taunus forest above and warmed by the Rhine lying like a lake below, on a soil of Taunus quartz topped with loam and rich loess that holds both moisture and heat. Grapes were hand-picked at optimal ripeness and pressed in whole clusters, fermented over six weeks in 1,200-litre old oak barrels made from Schloss Johannisberg oak, then left seven months on fine lees for added complexity and weight.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with turbot in beurre blanc, roast guinea fowl, veal with morels, or a mature Comté. Drinking well now and through to around 2038; a short decant helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Schloss Johannisberg","offers":[{"title":"Default Title","offer_id":58475845845375,"sku":"HNW-4785522A","price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4785522A.jpg?v=1789917353"},{"product_id":"2019-erdener-pralat-riesling-grosses-gewachs-reserve-alte-reben-dr-loosen","title":"Erdener Prälat Riesling Grosses Gewächs Reserve Alte Reben Dr Loosen 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe peach, honey and candied citrus, framed by slate minerality and a refined, dry freshness. Long lees ageing has given it weight and texture, but the high acidity keeps it taut and the finish very long. Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the top producers in the Mosel, in the same family for over 200 years and a member of the VDP since 1993, with nine estate vineyards classified as Grosse Lagen. Erdener Prälat, the Bishop of Erden, was classified as a single vineyard in 1981 and runs to just 1.5 hectares, which makes it one of the smallest and most prized sites in the Mosel; its south-facing red slate, the warming effect of the river and the huge heat-retaining cliffs around it deliver exceptional ripeness in every vintage. The slope is so steep that each vine is pruned to a single pole, and the pickers cross the cliff by swinging from pole to pole. The vines are ungrafted and over 103 years old. Fruit was hand-harvested, carefully selected and left overnight on its skins to soften the acidity, then gently pressed and fermented spontaneously with wild yeasts in German oak fuder of 1,000 and 3,000 litres under temperature control; the wine stayed on full lees without bâtonnage for 24 months, was lightly filtered and bottled, then cellared a further three years before release. A warm 2019 spring ran into a hot summer that demanded careful canopy management, August rain brought relief, and warm September days with cool nights concentrated flavour while preserving acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11-13°C. Good with roast lobster, veal loin, smoked eel, or a well-aged hard cheese. Drinking well now and through to around 2045; half an hour in a decanter helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475849711999,"sku":"HNW-4707119A","price":144.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4707119A.jpg?v=1789917405"},{"product_id":"2024-pet-nat-saint-clair","title":"Pét Nat, Saint Clair 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGently sparkling rather than fully fizzy, with fresh green apple, white stone fruit and a squeeze of citrus over a soft, bready lees character. Light and bone-dry at 12%, with brisk acidity and a fine foaming texture; the wine is unfiltered, so a faint haze and a little sediment come with the style. Pinot Gris 67%, Grüner Veltliner 18%, Riesling 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNeal and Judy Ibbotson were pioneers of the Marlborough wine industry, planting their first vineyards in the valley in 1978 and establishing Saint Clair Family Estate in 1994; the family now owns 160 hectares across ten Marlborough locations, each chosen for what its own terroir can give. The Pinot Gris brings the aromatics and primary fruit and comes off light alluvial gravels where the Waihopai and Wairau rivers meet, while the Grüner Veltliner, which supplies structure and a peppery note, and the Riesling, which supplies acidity and citrus, are grown in the Central Wairau Valley, a warm, sunny river flood plain cooled by winds off the Pacific, with soils running from stony river wash to deep alluvium; every site is sustainably farmed and SWNZ accredited, with minimal spraying, open canopies and careful leaf, shoot and fruit thinning. The wine is made with minimal intervention: the three varieties were lightly pressed and blended before a slow, clean fermentation, which was partially arrested at a chosen balance of remaining sugar and alcohol, and the wine was then racked straight into bottle, capped and left in a cool room to finish fermenting to dryness, trapping the effervescence that fermentation made. Cool spring weather through flowering in 2024 cut yields, but the harvest was quick and finished early, all the fruit in before the end of March, and the low crop gave wines packed with flavour and intensity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled, 6–8°C, and open it cold and slowly — it is bottled under a crown cap and is lively. It suits whitebait fritters, crab cakes, a goat's cheese and pea salad or lightly spiced chicken skewers, and is at its best over the next two to three years while the bubble is fresh. No decanting; pour gently and leave the sediment behind. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Saint Clair","offers":[{"title":"Default Title","offer_id":58476541378943,"sku":"HNW-5450624A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5450624A.jpg?v=1789923466"},{"product_id":"nv-extra-brut-undurraga","title":"Extra Brut, Undurraga NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePale gold with a fine, persistent bead, and a nose of citrus blossom and white floral notes over a mineral background. The palate is fresh and vibrant with a pleasantly creamy mouthfeel and a note of brioche, the extra brut dosage leaving it taut through an exceptionally long finish. Chardonnay 80%, Riesling 13%, Sauvignon Blanc 7%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eUndurraga is one of Chile's long-established estates, founded in 1885 and farming 1,350 hectares of its own vineyard in Leyda, Cauquenes and Itata; it is certified by Sustainable Wines of Chile, and head winemaker Rafael Urrejola — whose research into the diversity of Chile's vineyard sites produced the estate's Terroir Hunter range — became in 2023 the first Chilean to be named Red Winemaker of the Year by the International Wine Challenge. The fruit comes from the Valle de Leyda, west of the Coastal Mountain range and fourteen kilometres from the Pacific, where sea breezes and summer morning fog stretch the growing season and temperatures rarely pass 25°C, so the grapes ripen slowly at modest potential alcohol; the Chardonnay sits on shallow clay over a cracked sedimentary layer and decomposed granite, the Riesling and Sauvignon Blanc on much the same soil with stone encrustations that help it hold water. Hand-harvested clusters were pneumatically pressed and each variety fermented separately in stainless steel at 14–18°C for two weeks, then matured around four months on fine lees; the blend took its sparkle by the Charmat method and spent 75 days on lees afterwards, with the liqueur d'expédition added before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled, at 6–8°C. It works as an aperitif and with oysters, salt-and-pepper squid, a goat's cheese salad, or lightly battered fish. Drink within one to three years; no decanting.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":58476547080575,"sku":"HNW-63771NVA","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/63771NVA.jpg?v=1789923597"}],"url":"https:\/\/www.edkawines.com\/collections\/riesling-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}