Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

Knebel 2015 2015 Hamm Riesling

Hamm sits closer to the village of Winningen. It is comprised of Devonian slate site with clay and quartzite. The wines here are usually a touch lighter in body and tend to drink a bit earlier. 1500L were fermented in steel and 500L were fermented in Acacia barrels, which Matthias is gradually adding back into the cellar. It shows white peach, mint, wintergreen and cayenne pepper. With just 6 grams residual sugar, it is a near perfect dry Mosel riesling.

https://schatziwines.com

  • Vinous 92
  • Wine Advocate 90

822 Salisbury Turnpike - Milan, New York - 12571 | 845-266-0376 | https://schatziwines.com | info@schatziwines.com