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 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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 veal saddle with morels
Wine density and yellow fruit match the morel cream while racy acid refreshes. -
Aged Comte
Saline mineral lift sharpens the nutty alpine cheese. -
Sea bass with fennel
Stony minerality plays against the sweet fish and anise.
History
Hans Oliver Spanier reorganised the estate around the Frauenberg VDP.Grosse Lage in Nieder-Floersheim after taking over from his father; the parcel is biodynamically farmed since 2005 and is the house's flagship dry-Riesling expression.
Facts
- Producer
- Weingut Battenfeld-Spanier · visiting guide
- Grapes
- Riesling
- Classification
- VDP.Grosse Lage Rheinhessen
- Oak
- Aged in traditional large oak Stueckfass casks of about 1,200 litres
- ABV
- 13.0%
- Price
- EUR 45 to 70 at retail
- Drinking window
- 5 to 20 from vintage
- First vintage
- 2005
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Frauenberg Riesling Grosses Gewaechs
What does Frauenberg Riesling Grosses Gewaechs from Battenfeld-Spanier taste like?
Dense yellow stone fruit, smoky mineral and a saline finish. Full-bodied with high acidity and a long finish.
When should I drink Frauenberg Riesling Grosses Gewaechs from Battenfeld-Spanier?
Drink 5 to 20 years from vintage. Young bottles benefit from 30-60 minutes of decanting.
Where is Frauenberg Riesling Grosses Gewaechs from Battenfeld-Spanier made?
From deep-limestone parcels in the Nieder-Floersheimer Frauenberg VDP.Grosse Lage, biodynamically farmed by Hans Oliver Spanier.
What food pairs with Frauenberg Riesling Grosses Gewaechs from Battenfeld-Spanier?
Roast veal saddle with morels, aged Comte and sea bass with fennel. The cuvee suits white meats, hard cheeses and rich fish.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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