Delicious riesling from one of the top producers in Alsace, Josmeyer. Its gets its name from the Drachenloch (Dragon hole) vineyards of the region. This is made from biodynamic grapes which are fermented using natural yeasts and aged in large oak barrels. The result is something bone dry and intensely flavoured with a mouth-watering acidity. Best of all, at seven years old it has developed a subtle toastiness on the finish. This would be great with rich Alsatian dishes like choucroute and washed rind cheeses.
Tasting Note by The Chaps at Master of Malt
Peaches and tropical fruit on the palate with an electric mouth-watering acidity and a long toasty finish.