Gunderloch Redstone Riesling

Gunderloch are one of the Rheinhessen’s most respected producers, known for their complex Rieslings derived from the distinctive, red soils of Roter Hang. Though the estate has over 130 years of history, including a pivotal role in the founding of the Verband Deutscher Prädikatsweingüter (VDP), its reputation has been shaped by a willingness to adapt in pursuit of continued quality. As sixth-generation winemaker Johannes Hasselbach explains, “this is an old estate with a long history, but we have to evolve because when nature changes, so do the wines”.

Gunderloch own 24 hectares of vines, most of which are concentrated in Roter Hang (the red hillside), which stretches from Nackenheim in the north to Nierstein in the south. The area, which overlooks the Rhine, takes its name from the distinctive iron-rich red soils formed over 280 million years ago. This combination of red slate, clay and limestone lends a distinctive character and complex minerality to the Riesling grown there. Their Roter Hang vineyards include several Grosses Gewächs shared with producers such as Weingut Keller, including ‘Rothenberg’, ‘Hipping’ and ‘Pettenthal’.

Since taking over from his parents in 2016, Johannes has developed Gunderloch’s viticultural practices, achieving organic certification in 2022. Johannes has put significant focus on improving soil health. The vineyards are now low-tilled with native cover crops planted between rows, and solar-powered drones are used to apply biodynamic tea preparations without compacting the earth. In the solar-powered winery, Johannes takes a low-intervention approach to enhance site expression. The ‘pied de cuve’ is cultivated in both the vineyard and cellar, and skin maceration is utilised, with ageing in old oak and cement eggs (particularly on the Grosses Gewächs wines), to bring out the natural phenolics of the fruit.

Rielsing,

Fruit for the ‘Red Stone’ Riesling is sourced from a selection of vineyards across the Roter Hang (the red hillside) in the Upper Rheinhessen, including the renowned Rothenberg, Pettenthal and Hipping vineyards. The area stretches from Nackenheim in the north to Nierstein in the south and overlooks the Rhine. It is named after its distinctive iron-rich red soils. This combination of red slate and clay lends a distinctive character and complex minerality to the wines.

The grapes were gently pressed in a pneumatic press and left to settle overnight. Fermentation occurred in temperature controlled stainless steel tanks at 14-15°C to preserve and accentuate the variety’s fresh and vibrant aromatics. The wine was kept on the fine lees, without batonnage, for three months before bottling.

This wine is light and fresh with delicate aromas of ripe citrus and yellow plums. On the palate, mouthwatering acidity is balanced by a touch of residual sugar and a mineral finish.