# Peter & Paul Riesling (2023)

- **Producer:** Hoch Harald e.U.
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Kremstal, Austria
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €10
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** peach, apricot, lemon, grapefruit, pastry, biscuit, petrol (gasoline), almond, honey

## About this wine

The Peter & Paul Riesling from Hoch Harald e.U. is a 100% Riesling from the Kremstal region of Austria. The wine's name is inspired by the estate's patron saints, Saint Peter and Saint Paul, with 'Peter' representing traditional winemaking and 'Paul' signifying natural winemaking. This wine is a collaborative effort between two generations of the Hoch family, Harald and his son Christoph. The vineyards are situated in Hollenburg, characterized by the distinctive Hollenburg Conglomerate soil, which is a chalky formation containing conglomerate rock, gravel, sand, and granite. The 'Peter & Paul' line is organically farmed and holds BIOS certification.

## Interesting facts

- Named after patron saints Peter (tradition) and Paul (natural winemaking).
- A family collaboration between father Harald and son Christoph Hoch.
- Vineyards sit on the unique Hollenburg Conglomerate soil.
- Wines are organically farmed with BIOS certification.

## Food pairing

The wine's lively acidity cuts through the richness of creamy sauces and fatty proteins, while its minerality complements the delicate flavors of seafood and poultry. Herbal notes in the wine can echo those found in dishes, creating a harmonious bridge.

## Wine making process

The Peter & Paul Riesling is produced using 100% Riesling grapes. Eighty percent of the wine is fermented in stainless steel tanks at controlled temperatures using cultured yeast, employing a reductive winemaking style. The remaining twenty percent undergoes spontaneous fermentation in large oak barrels without the addition of sulfur dioxide, followed by aging on its lees. This dual approach aims to create a wine with both freshness and complexity.