Wachenheimer Altenburg Riesling P.C. 2024 Dr. Burklin-Wolf

Tasting Note Wachenheimer Altenburg Riesling P.C. 2024

On the nose, aromas of grapefruit peel and crushed stone are evident, with cool, almost forest-herbal nuances that reflect the vineyard's location adjacent to the woods. The moment it touches the palate, the zesty freshness of lemon zest delivers a sharp burst, followed by a subtle, creamy oak flavor that gently envelops the mouth. With an alcohol content of 12%,

This is a wine that requires patience, as it hides much of its true charm when young.

Grape Varieties

Dr. Burklin-Wolf bottles Wachenheimer Altenburg P.C. 2024 as 100% Riesling. 

Cellaring Potential

It is best enjoyed between 2027 and 2048. The low alcohol content and high, unmitigated acidity are the secrets behind the dry Riesling's remarkable longevity. Serve at 12-14°C. 

At this stage, the Wachenheimer Altenburg P.C. 2024's aromas come alive distinctly after some time in a decanter.

About Dr. Burklin-Wolf

Dr. Bürklin-Wolf farms roughly 85 hectares of vineyard across the Mittelhaardt, making it the largest family-owned winery in Germany. The estate sits in Pfalz, sometimes called the Tuscany of Germany for its mild climate and rolling hills. Its holdings cover the big names: Kirchenstück, Pechstein, Kalkofen, and Gaisböhl in Ruppertsberg, which belongs entirely to the estate as a monopole. And the focus is Riesling, bottled site by site to show off the mix of sandstone, limestone, basalt, and clay underfoot. Bettina Bürklin-von Guradze took over from her father in 1990 and pushed the estate toward biodynamics. In 2005 it became the first German winery certified by Biodyvin. Everything is picked by hand, fermented mainly with wild yeasts, and aged in wood or steel depending on the wine.

Terroir & Climate

Altenburg is a sandstone area located at the edge of the forest above Wachenheim, where the forest plays a crucial role. Thanks to the forest, this vineyard is a cool site. Since Pfalz is one of the sunniest and driest areas in Germany, this coolness is not a disadvantage but rather acts as a factor that slows the ripening of the fruit. Sandstone drains quickly, giving Riesling a stony, robust character. Consequently, this wine exhibits a sense of tension rather than the peach aromas typical of Pfalz.

Winemaking

The characteristics of this wine are largely determined by biodynamic farming practices even before it reaches the cellar: no synthetic treatments, hand-harvested, and hand-sorted. Fermentation is carried out primarily by wild yeasts already present on the grape skins, a process that is slower and less predictable than that of cultured yeasts. Oak barrels play a supporting role here, adding a creamy texture. The result is a vegan wine that is dry in the truest sense of the word.

Food Pairing

This vibrant acidity cuts through richness and saltiness in an instant. It pairs well with pikeperch served with brown butter, and a plate of oysters or steamed mussels also makes for a great combination. Roast chicken with a crispy skin is a foolproof choice. Additionally, a mild, coconut-based Thai curry harmonizes with the citrus notes rather than clashing with them.