Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Roast turbot with brown butter
Wine weight stands up to the meaty fish; nutty oak echoes browned butter. -
Mushroom tagliatelle
Creamy oak register suits forest mushrooms; saline finish refreshes the palate. -
Roast chicken with butter
Hazelnut oak core and yellow fruit suit roast poultry skin and pan jus.
History
Spanier added Chardonnay to the estate range as calcareous Wonnegau parcels were identified as a strong match for Burgundian varieties; oak-aged in 300L Tonneaux for a fuller register than the Weissburgunder S.
Facts
- Producer
- Weingut Battenfeld-Spanier · visiting guide
- Grapes
- Chardonnay
- Classification
- Rheinhessen
- Oak
- Fermented and aged in 300L French oak Tonneaux for 10 to 12 months
- ABV
- 13.0%
- Price
- EUR 25 to 38 at retail
- Drinking window
- 3 to 12 from vintage
- First vintage
- 2012
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Chardonnay Battenfeld-Spanier
What does Chardonnay Battenfeld-Spanier taste like?
White peach, hazelnut and creamy oak with a saline finish. Full-bodied with medium acidity and a long finish.
When should I drink Chardonnay Battenfeld-Spanier?
Drink 3 to 12 years from vintage. Decant 30 minutes when young to open the oak.
Where is Chardonnay Battenfeld-Spanier made?
From calcareous parcels at Hohen-Suelzen, fermented and aged in 300L French oak Tonneaux by Hans Oliver Spanier.
What food pairs with Chardonnay Battenfeld-Spanier?
Roast turbot with brown butter, mushroom tagliatelle and roast chicken with butter. The oak-aged cuvee suits rich fish, mushrooms and roast poultry.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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