Schöner Riesling

I did not produce any single-vineyard Riesling from the 2014 vintage. The ripening process was not suitable for the dry Rieslings I strive to produce, especially in the cool Riesling vineyards of the Wachau region. Hail, problems with a large mouse population, and rain from the end of August onwards led to high levels of rot. A large proportion of the fruit was lost. The "rescued" grapes were characterized by wonderfully high acidity.
In order to obtain a harmonious wine without deacidification and the use of additives, I decided to bottle only one Riesling from all Riesling vineyards, a juicy, balanced Riesling with residual sweetness and high storage potential.
In retrospect, the 2014 vintage turned out to be a stroke of luck for me, because from then on, I have been pressing a Riesling that is atypical for the region and for Austria, provided that a future vintage seems suitable to me.

2023: Alcohol 10% vol, sweet at 49.0g/l RZ, 8g/l acidity, pH 3.12

2021: Alcohol 9.0% vol, sweet with 50.2g/l RZ, 8.8g/l acidity, pH 2.98

2020: Alcohol 9.0% vol, sweet with 52.7g/l RZ, 7.5g/l acidity, pH 3.02

2019: Alcohol 9.5% vol, sweet with 56.3g/l RZ, 8.5g/l acidity, pH 3.0

2017: Alcohol9.5% vol., sweet with 64.1g/l residual sugar, 8.9g/l acidity, pH 3.1

2015: Alcohol8.6% vol., sweet with 70.1g/l residual sugar, 8.8g/l acidity, pH 3.1

2014: Alcohol9.3% vol., sweet with 49 g/l residual sugar, 10 g/l acidity, pH 2.95