“Vibrant, transparent grapefruit and pear flavors extend from nose to finish in this fantastic value Pinot Blanc. Full-bodied and juicy on the palate, it’s balanced by zesty tangs of lemony acidity and a lingering note of smoked hazelnut. Enjoy now–2022 to maximize its vital style.”
This is a creamy, fresh Pinot Blanc with an animating acidity and a fine minerality. It’s elegant with invigorating freshness of ripe fruit and nuts – an excellent Pinot Blanc for everyday enjoyment that pairs well with all foods.
“Hints of caramelized honey and crisp nectarine collide in this delightfully sunny yet deeply mineral dry Riesling. The finish lingers on strikes of steel and earth.” August 2020
A modern classic. Elegant with invigorating freshness of grapefruit and peach. Amazingly juicy and fresh with lively acidity and a fine minerality. An essential everyday Riesling to be enjoyed with seasonal salads, fresh vegetables, white meats, or fish.
About the Wine
The Wittmann “100 Hills” wines are produced with about 40% estate-harvested fruit, primarily from sites that are not as dominated by limestone as the estate’s best vineyards. The remainder of the fruit is sourced from other local growers, all of whom are members of Naturland, a German certification organization for organic agriculture.
The 100 Hills wines are harvested by hand, fermented naturally, and matured in 50% stainless steel tanks and 50% large, neutral wooden casks. This combination retains the lively, bright fruit while bringing an extra dimension of texture from maturation in wood.
The Rheinhessen Region
The Rheinhessen is a vast area of rolling hills in the knee of the Rhine river, between the Pfalz and the Rheingau. Wine grapes have been cultivated here since Roman times. Many different grape varieties are grown here, including the Pinot varieties. The soils are primarily based on limestone, with a mix of topsoils, including clay, marl and loess.
The Wittmann estate has as its foundation the pursuit of balanced wines that have tension, depth, and intensity, but are at the same time fresh and elegant. Owner Philipp Wittmann has no doubt that this complex character can only be created in the vineyard, so attention to detail in the viticulture is of primary importance. Philipp looks for natural balance in the vineyards, in order to slow the ripening process and harvest grapes that have fully developed flavors but are not overripe and still have moderate must weights. All of the Wittmann estate vineyards are certified Organic and Biodynamic.
@jeffmarazoni@kaolis thanks! So why not label it kabinett? Also how do you get alcohol that high without pushing into the spätlese level? Or maybe the better question is what was Brix (or Oeschle) at harvest?
@kaolis@klezman Hey there, the trend is to use the Prädikat levels (Kabinett, Spätlese, etc.) just for wines with more residual sugar. With 13% alcohol this wine was harvest at approximately 90 Oechsle.
@jeffmarazoni@kaolis Ah, so in terms of harvest sugar it was at the border between Spatlese and Auslese.
Interesting - everybody seems to have a different interpretation of the Pradikat labelling. I like the IRF version since harvest sugar and RS are not required to be related to each other. I’ve had some great spatlese trocken Rieslings.
hmmm…these were up on reverse wine snob in February. Six packs, 3/3 were $80. They didn’t have much to say but here you go anyway: “Both wines in today’s offer come from Philipp Wittmann and the limestone soils of Rheinhessen region between Pfalz and Rheingau on the Rhine river, an area where grapes have been grown all the way back to Roman times. Produced with a combination of estate fruit as well as fruit from other local growers, the grapes were all grown organically (and biodynamically) and harvested by hand.
The wines are fermented using natural yeasts and then aged 50% in stainless steel and 50% in large, neutral wooden casks - a fabulous combination that preserves the fresh, bright fruit character but also adds a silky texture and mouthfeel. We love these wines, giving them 91-93 points and Bulk Buy ratings. Wine Enthusiast agrees giving them both 91 points and Editors’ Choice designations.”
Those Enthusiast reviews…a little redundant but hey…
Wittmann 2018 100 Hills Dry Pinot Blanc
91 Points. #88 Enthusiast 100, 2020.
Vibrant, transparent grapefruit and pear flavors extend from nose to finish in this fantastic value Pinot Blanc. Full bodied and juicy on the palate, it’s balanced by zesty tangs of lemony acidity and a lingering note of smoked hazelnut. Enjoy now–2022 to maximize its vital style. Anna Lee C. Iijima 8/1/20
Wittmann 2018 100 Hills Dry Riesling
91 Points. Editors’ Choice.
Hints of caramelized honey and crisp nectarine collide in this delightfully sunny yet deeply mineral dry Riesling. Medium bodied and spry on its feet, it fills the palate with a crush of zesty citrus and stone fruit flavors. The finish lingers on strikes of steel and earth. An exceptional value wine with elegance. Anna Lee C. Iijima 8/1/20
Ken’s Wine Guide says of the Pinot Blanc:
KWG Score: 91.3 (based on 3 reviews)
Ken’s Wine Rating: Very Good+ (91)
Review date: October 21, 2020
Wine Review: I found this Pinot Blanc to be a slightly off-dry and polished wine that is a pale white gold colored with green flecks. It opens with ripe pear, grapefruit and apple peel on the nose. It has a medium-plus body, medium-plus acidity, and is slightly creamy, juicy and well-balanced. There are flavors of spiced bosc pear and grapefruit with peach pit minerality. The finish is long, dry and citric. I would pair this very good value Pinot Blanc with a roasted sea bass with fresh pesto. – Mark
KWG Score: 90.2 (based on 4 reviews)
Ken’s Wine Rating: Very Good (89)
Review date: August 1, 2020
Wine Review: This delightful dry Riesling is a cheery medium golden yellow color. It opens with green apple, honeysuckle and sea breeze on the nose, with some notes of vinyl and apricot. It is medium-minus bodied with medium acidity. It is zesty, bone dry and refreshing. The flavors are unripe plum, pear, lemon and wet stone with a touch of petrol. The finish is moderate with some citrus pith and minerality. This very good value Riesling would pair well with a Salade Nicoise. - Mark
January '21 vinograpghy said:
2018 Wittmann “100 Hills” Pinot Blanc
“Pale greenish-gold in color, this wine smells of lemon zest and white flowers. In the mouth, juicy and aromatically sweet flavors of lemon curd, pink grapefruit, and meyer lemonade have a lovely brisk bite to them thanks to excellent acidity. Labeled as dry, but comes off as evert-so-faintly-sweet, and rather charming because of it. 13% alcohol. Closed with a screwcap. Score: between 8.5 and 9.”
2018 Wittmann “100 Hills” Dry Riesling
“Pale greenish-gold in the glass, this wine smells of tangerine oil and mandarin zest. In the mouth, flavors of Asian pear and mandarin oranges are backed by a wet slate minerality and served up on a silky texture. I wish there were a bit more bright acidity here, but this is a competent and tasty wine. 12% alcohol. Closed with a screwcap. Score: around 8.5.”
hmmm… well known and respected producer. 2018 vintage kind of a mixed bag of opinions. Early, very hot vintage. Looks like one will see high marks but digging a bit deeper lots of fruit got a little too ripe and hung a little too long which would compromise acidity and lend a bit of flabbiness/roundness to the wines…I see honey mentioned above…I have a hole for these but but but it’s hot out…the UPS route a better option here in SC than FedEx…and it’s 2 day… hmmmm
Interesting wines. Rheinhessen is the region north of were I went to winemaking school and served my apprenticeship in the Pfalz back in 1975. I am also surprised at the alcohol levels. Both wines are labeled dry, but have some residual sugar. When I was making wine in Germany you could label the wine Trocken/dry if the residual sugar was within a plus 1 tenth of a percent of the acidity. 8g/L is .8%. So, technically both wines can be labeled Trocken/dry. Most people can pick up residual sugar at .6%. The higher the acidity or lower the pH the less perceptible the sugar becomes. I was impressed by the videos from the producer. Seeing the cellar with all the oak or chestnut ovals made me homesick. I’m excited to try the wines. So, I’m in.
@klezman Actually, middle name. Family name from my father’s side originally Croatia. But also the county I was born in. Also my first computer username, from the 70’s, before most people knew what a username (or computer) was…