The Story
The Obermosel spent the better part of a century growing grapes for other people's sparkling wine â anonymous, high-acid base wine shipped off to be turned into something wearing a fancier label. Jonas Dostert is one of the growers finally keeping it for himself. Rochus is his traditional-method Cremant, fermented in bottle and finished Brut Nature: zero dosage, no sugar added at disgorgement, nowhere to hide. The Rochusfels' clay-rich soils are the story here â the wine is chalky and taut and driven by acidity rather than fruit, with citrus, orchard fruit and a bready lees note underneath. This is release #23/1, one of Dostert's small numbered lots. Bone dry, high-tension, and nothing like the German sparkling wine you've probably had.
Description
The Obermosel spent the better part of a century growing grapes for other people's sparkling wine â anonymous, high-acid base wine shipped off to be turned into something wearing a fancier label. Jonas Dostert is one of the growers finally keeping it for himself. Rochus is his traditional-method Cremant, fermented in bottle and finished Brut Nature: zero dosage, no sugar added at disgorgement, nowhere to hide. The Rochusfels' clay-rich soils are the story here â the wine is chalky and taut and driven by acidity rather than fruit, with citrus, orchard fruit and a bready lees note underneath. This is release #23/1, one of Dostert's small numbered lots. Bone dry, high-tension, and nothing like the German sparkling wine you've probably had.
