Andreas Bender Dajoar Zenit Riesling

Description

I was asked if I could get hold of Andreas Bender Dajoar Zenit Riesling given that I stock Andreas Bender’s amazingly aromatic Pinot Noir. What a great recommendation it was – this is classic off-dry Riesling from the Mosel. I have both the 2019 and 2017 vintages in stock. In fact it is only produced in exceptional vintages. The warmth of the 2017 and 2019 growing seasons meant ripe grapes without losing the distinctive crisp acidity typical of off-dry Mosel Riesling. Predominant flavours and aromas are apples, yellow plums, apricot and blossom with wet stone minerality. Even if you think you don’t like off-dry wines, give this a try because the lively acidity cuts through the sweetness making this a lovely refreshing drink. In the Mosel region the vineyards’ slate “soils” retain the heat and help make the wines lighter, lower in alcohol, higher in acidity and add a certain finesse and that mineral streak. The zesty acidity cuts through the sweetness making this a mouth-watering wine. on the vineyards’ slate “soils” retain the heat and help make the wines lighter, lower in alcohol, higher in acidity and add a certain finesse.

In the dialect of the Mosel ‘Dajoar’ means “as the olden days” and so Andreas Bender uses it to describe this style of Riesling, made as an homage to the Mosel wines of the past: “off-dry with a playful sweetness that balances out the crisp acidity”. Don’t confuse this wine with Andreas Bender’s Dajoar Riesling; this one is is ‘Dajoar Zenit’, ‘Zenit’ being used only on Andreas’ best wines made in exceptional vintages. It is drinking beautifully now but will also age for some years yet.

Andreas Bender describes his ethos: “The most important thing for me are first-class grapes from the best locations, traditional winemaking and uncompromising quality.” So a perfect match for Wines With Attitude. He combines the old and the new – “he’s a traditionalist when it comes to choosing prime soils, hand selecting grapes, careful cellar work, simple winemaking methods and natural fermentation. But his contemporary “wine-thinking” is clearly visible with his label design and his belief that wines need to be accessible and fun.”