Select quantity:
Prices include 20% VAT, plus shipping costs
The bulk discount also applies to mixed wine selections and discounted wines. You can freely combine different wines; it is not necessary to order 6 or 12 bottles of the same wine.
Key figures
- Grape variety: Riesling
- Vintage:
- Sweetness: Dry
- Alcohol content: 12.5 % vol.
- Bottle size: 750 ml
- Allergens: Sulfites
- Country of origin: Germany
- Region of origin: Rheingau,
Description
The "100" cuvée from the renowned Schloss Johannisberg is an exceptional and strictly limited blend of 10 outstanding Riesling vintages from the last 10 decades. This unique and strictly limited wine was created to celebrate the 250th anniversary of the late harvest from the Rheingau winery.
It captivates with a character of lush fruit such as ripe apricot, baked yellow apple, dried mango, papaya, candied citrus, orange zest, mandarin, and ginger. Embedded within this are floral notes with an extract of chamomile, verbena, rose, and jasmine, along with a hint of cinnamon, cardamom, vanilla, and honey.
On the palate, a delicate salinity complements the perfect texture. The subtle sweetness is harmoniously balanced by ripe yet invigorating acidity. The Cuvée "100" impresses with its elegant, smooth character, unfolding an intense yet weightless presence. A liquid history of late harvest wines from the last 100 years, captured in this cuvée.
All base wines come from the Bibliotheca Subterranea, the winery's underground treasure trove. Each bottle is delivered in a decorative wooden box, along with a booklet about its history.
We recommend aerating the cuvée for at least 2 hours after opening to allow the aromas to fully develop.
This is what to expect when drinking
Intense bouquet of candied apricot, baked yellow apple, dried mango, candied citrus fruit and orange zest with floral notes of chamomile, verbena and jasmine, as well as spices such as cinnamon, cardamom, honey and vanilla.
Perfect texture with balanced ripe acidity and an intense yet airy presence; exotic fruits and salty minerality linger long on the palate.
It goes well with Breton lobster with saffron ribbon pasta, glazed scallops, saddle of venison in a pistachio crust or coconut mousse with exotic fruits.
