2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.4 g/L
Total Acidity 8.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 25 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Kastelberg
Soil Black schist of steige
Elevation 240-310 meters
Orientation South-East
Estate Grown Yes
Vine Age 55 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 26 months
Lees Aging 26 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 1,928 bottles
Bottles1,928
Magnums100
Jeroboams10
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 26 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 8.1 g/L
Tasting Notes
Nose: spices, ripe small yellow fruits
Palate: complex, straight, tense, powerful, tannic structure, mineral
Food Pairing fish choucroute, shellfish, crustaceans, Bresse poultry, baeckeoffe, aged cow's milk cheese
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 5.9 g/L
Total Acidity 9.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 25 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Kastelberg
Soil Black schist of steige
Elevation 240-310 meters
Orientation South-East
Estate Grown Yes
Vine Age 55 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 25 months
Lees Aging 25 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 3,100 bottles
Bottles3,100
Magnums100
Jeroboams12
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 25 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 9.7 g/L
Tasting Notes
Nose: spices, ripe small yellow fruits
Palate: complex, straight, tense, powerful, tannic structure, mineral
Food Pairing fish choucroute, shellfish, crustaceans, Bresse poultry, baeckeoffe, aged cow's milk cheese
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.9 g/L
Total Acidity 9.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 25 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Kastelberg
Soil Black schist of steige
Elevation 240-310 meters
Orientation South-East
Estate Grown Yes
Vine Age 50 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 21 months
Lees Aging 21 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 2,324 bottles
Bottles2,324
Magnums100
Jeroboams10
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 21 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 9.2 g/L
Tasting Notes
Nose: spices, ripe small yellow fruits
Palate: complex, straight, tense, powerful, tannic structure, mineral
Food Pairing fish choucroute, shellfish, crustaceans, Bresse poultry, baeckeoffe, aged cow's milk cheese
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 25 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Kastelberg
Soil Black schist of steige
Elevation 240-310 meters
Orientation South-East
Estate Grown Yes
Vine Age 50 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 16 months
Lees Aging 16 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 2,833 bottles
Bottles2,833
Magnums100
Jeroboams10
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 16 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.1 g/L
Tasting Notes
Nose: spices, ripe small yellow fruits
Palate: complex, straight, tense, powerful, tannic structure, mineral
Food Pairing fish choucroute, shellfish, crustaceans, Bresse poultry, baeckeoffe, aged cow's milk cheese
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 5.4 g/L
Total Acidity 9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 25 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Kastelberg
Soil Black schist of steige
Elevation 240-310 meters
Orientation South-East
Estate Grown Yes
Vine Age 50 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 45 months
Lees Aging 45 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 2,699 bottles
Bottles2,699
Magnums100
Jeroboams13
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 45 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 9.0 g/L
Tasting Notes
Nose: spices, ripe small yellow fruits
Palate: complex, straight, tense, powerful, tannic structure, mineral
Food Pairing fish choucroute, shellfish, crustaceans, Bresse poultry, baeckeoffe, aged cow's milk cheese
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss