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
-
Pan-seared turbot
Wine density and saline lift stand up to the meaty fish. -
Roast pork belly
Tropical fruit core and racy acid cut through pork fat; smoky mineral echoes the crackling. -
Aged Gruyere
Stony minerality plays against the nutty hard cheese.
History
Pettenthal sits south of Rothenberg on the Roter Hang; Gunderloch farms heritage parcels here and bottles a Pettenthal GG in a brighter, more tropical register than Rothenberg.
Facts
- Producer
- Weingut Gunderloch · 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 55 to 90 at retail
- Drinking window
- 5 to 20 from vintage
- First vintage
- 2002
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Pettenthal Riesling Grosses Gewaechs
What does Pettenthal Riesling Grosses Gewaechs from Gunderloch taste like?
Smoky tropical fruit, saline lift and stony mineral. Full-bodied with racy acid and a long finish.
When should I drink Pettenthal Riesling Grosses Gewaechs from Gunderloch?
Drink 5 to 20 years from vintage. Young bottles benefit from 60 minutes of decanting.
Where is Pettenthal Riesling Grosses Gewaechs from Gunderloch made?
From the Niersteiner Pettenthal VDP.Grosse Lage on the Roter Hang red-slate, south of the family's home Lage Rothenberg.
What food pairs with Pettenthal Riesling Grosses Gewaechs from Gunderloch?
Pan-seared turbot, roast pork belly and aged Gruyere. The cuvee suits rich fish, pork and aged hard cheeses.
Tags
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