Dönnhoff is one of the undisputed stars of the Nahe, a region in Germany famed for its nuanced, mineral-driven white wines. This 2016 Hermannshöhle Riesling GG reflects the estate's position at the peak of German viticulture. Although exact details on blending practices can evolve, this label is typically a single-vineyard expression centred around Riesling, sourced from the prestigious Hermannshöhle vineyard. The GG, or Grosses Gewächs, designation signals a dry style crafted from grapes grown on one of the best classified sites. Expect clarity and intensity: notes of peach and apricot interplay with ripe citrus, all set against a deep mineral backdrop. Through careful hand-harvesting and restrained cellar work—often with extended lees contact and fermentation in traditional German casks—the wine reveals a remarkable balance of finesse, texture, and length, hallmarks of top-tier dry German Riesling.
The Nahe region, neither vast nor widely known, enjoys a unique reputation among connoisseurs. The river Nahe moderates the climate, providing warmth and encouraging a long growing season. Steep slopes of volcanic, slate, and quartzite soils define the Hermannshöhle site, giving the wines a distinct mineral signature. Vines here benefit from excellent drainage and protection from the worst weather, while historical records trace viticulture in the area back to Roman times. In recent decades, estates like Dönnhoff have made Nahe an essential name for those seeking purity and character in their Rieslings.
For food pairings, a dry Nahe Riesling of this calibre shines with delicately spiced, subtly aromatic dishes. Pair it with grilled sea bass, salt-baked trout, or even mildly spicy Asian cuisine; regional German specialities such as poached river fish with herb butter or veal schnitzel are also exquisite options. The wine’s vibrancy and minerality can elevate vegetable tarts or dishes using spring greens and fresh herbs.
To appreciate the full spectrum of aromatics and structure, serve this wine moderately chilled, at around 10–12°C. A brief decant may help it open up, especially upon release, while careful cellaring over five to ten years should reward patience with additional layers of complexity.
