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 10 years from vintage.
vintage3 yrs10 yrs12 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; stony mineral refreshes the palate. -
Roast chicken with butter
Hazelnut oak core and yellow fruit suit roast poultry skin and pan jus.
History
Chardonnay joined the Bischel range as the Runkel brothers identified calcareous Kalkmergel parcels around Appenheim as a strong match for Burgundian varieties, with French Tonneaux ageing rounding the structure.
Facts
- Producer
- Weingut Bischel · visiting guide
- Grapes
- Chardonnay
- Classification
- Rheinhessen
- Oak
- Fermented and aged in 300L French oak Tonneaux
- ABV
- 13.0%
- Price
- EUR 18 to 28 at retail
- Drinking window
- 3 to 10 from vintage
- First vintage
- 2015
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Chardonnay Bischel
What does Chardonnay Bischel taste like?
White peach, hazelnut and creamy oak. Full-bodied with medium acidity and a long finish.
When should I drink Chardonnay Bischel?
Drink 3 to 10 years from vintage. Decant 30 minutes when young to open the oak.
Where is Chardonnay Bischel made?
From Kalkmergel parcels at Appenheim, fermented and aged in 300L French oak Tonneaux by Christian and Matthias Runkel.
What food pairs with Chardonnay Bischel?
Roast turbot with brown butter, mushroom tagliatelle and roast chicken with butter. The oak register suits rich fish, mushrooms and roast poultry.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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