Schätzel Hipping Riesling 2018
A fabulous alcohol content of 11.5% vol. For 2018, pH below 3, acidity just under 9 grams, on paper that can hardly be a 2018 one, right? 100% spontaneously fermented. Of course, from the red legends, iron-containing clay-slate on the red slope, all biodynamic handwork, partially dense planting in single posts, shoot tips are hardly cut, especially in such warm vintages to get even more shade. Everything planted in the early 1980s, so around 40 years old now. Whole grapes mashed in with their feet, macerated for up to a week under dry ice, then completely pressed and fermented spontaneously in the cask with dirt and bacon, i.e. the entire lees. The wine appears light, not only because of the low alcohol, but because the entire vineyard concept is designed with "decelerated" vineyards, greening, countless reading cycles in the same vineyards up to 6 times for the smallest, golden grapes. The Oechsle degrees are between 88 and 92 degrees. The hipping is always the most herbal of the 3 GGs by Kai Schätzel and sometimes a bit nasty and repellent in youth. There is very little quantity, this is the smallest lot at Schätzel and the most strictly allocated wine. Also because Kai took more and more plots out of the GG in the course of the learning process in the vineyard, now only the creme de la creme counts. Hipping has a little less of a reduction stinker, but shows more of the red slope, nice warmth in European, yellow fruit, totally clean and ripe. This GG with its spiritual playfulness takes at least 10 to 15 years to get to where it shows itself completely and it will remain a bit of a freak show forever. But it will always keep you touched and astonished because it is just so different and so extraterrestrial good in its way, but of course also a little weird. Here someone tries to make no concessions to opulence and charm at all, here in Rheinhessen one tries to produce extremely reductive, wild cool climate wines that do not really show much fruit. A little Daniel Vollenweider on the Red Slope. This hipping no longer invokes the superficiality of the fruit and the warmth and sweetness of this layer. This is a kind of shimbuckock from the Rhine, Nierstein instead of Traben-Trarbach. Again, this wine takes a long time, the wine is extreme in its kind, but a giant in delicacy.