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Andreas Bender Paulessen Trocken is a white wine made from Riesling in Mosel by Andreas Bender.
Andreas Bender named this wine in homage to the historic name of his family's estate, known as "Paulessen", whose history dates back to the 17th century. Paulessen is not a modern Mosel Riesling, but rather made in a traditional style.
The high quality grapes used by Andreas Bender for his wines come both from his own steep vineyards in the Mosel and from contracted winegrowers working on the best land in the Palatinate. He takes special pride in the 3.5 hectares of Riesling vineyards on his Mosel estate, including one hectare of old vines that have been in his family for generations.
Andreas Bender is recognized by his winemaking friends as a "Mosel disruptor": he is unconventional, combines a modern approach with an appreciation of tradition, and considers careful control more valuable than making endless adjustments to achieve the desired flavor profile in the wine.
In the olfactory phase, mainly pear nuances stand out, occasionally intertwined with various floral aromas and subtle herbaceous spices.
On the palate initially, it shows remarkable elegance, but towards the finish it undergoes a subtle expansion, where acidity gives way to a delicate fusion. There are plenty of apple notes, hints of bacon, and a hint of bacon.
Andreas Bender Paulessen Trocken is a white wine made from Riesling in Mosel by Andreas Bender.
Andreas Bender named this wine in homage to the historic name of his family's estate, known as "Paulessen", whose history dates back to the 17th century. Paulessen is not a modern Mosel Riesling, but rather made in a traditional style. The high quality grapes used by Andreas Bender for his wines come both from his own steep vineyards in the Mosel and from contracted winegrowers working on the best land in the Palatinate. He takes special pride in the 3.5 hectares of Riesling vineyards on his Mosel estate, including one hectare of old vines that have been in his family for generations.
Andreas Bender is recognized by his winemaking friends as a "Mosel disruptor": he is unconventional, combines a modern approach with an appreciation of tradition, and considers careful control more valuable than making endless adjustments to achieve the desired flavor profile in the wine.
In the olfactory phase, mainly pear nuances stand out, occasionally intertwined with various floral aromas and subtle herbaceous spices.
On the palate initially, it shows remarkable elegance, but towards the finish it undergoes a subtle expansion, where acidity gives way to a delicate fusion. There are plenty of apple notes, hints of bacon, and a hint of bacon.
