Wine collection born of ice and matured over time: 3 archival ice wines

An icy wind blows from the Nahe river. Heiko and Ute Bamberger are in a hurry. They know that they have to get their grapes into the press before they thaw.

Warmth radiates from the fireplace. You’re sitting in your armchair and you bring a glass up to your lips. You smell the fruity tones from the grapes the Bambergers harvested during a frosty morning. You know that their work has paid off. The 2002, 2007, and 2008 vintages appeal to you with their pleasant sweetness and fresh acidity.

The magic of ice and long maturation

Ice wines are ideal for archiving thanks to their high sugar content. However, you’ll usually only encounter younger vintages. Try it a different way: Discover some truly well-matured ice wines. Store them in your archive, or taste them right away.

You’ll be surprised by how their sweetness is balanced by acidity. And their rich fruity aroma will please your nose.

What you can expect in this wine tasting set

2002 Riesling, ice wine – sweet white wine

The 2002 Riesling beautifully exemplifies what a few extra years of maturation can do with a good ice wine. Fruity tones have developed in it that you’ll enjoy when you smell and taste it. Its sweetness and acidity go hand in hand and balance each other out.

Taste it alone as an aperitif or give it some more time. More flavors will be drawn out in your archive.

2007 Riesling, ice wine – sweet white wine

Riesling 2007 is an ode to harmony. It’s sweet taste is complemented by a refreshing acidity and fruity aroma. If you store the bottle in your archive, the wine will continue developing tertiary tones in its taste and bouquet.

Taste this mature sweet wine as an aperitif. Or serve it with a dessert – they’ll make a perfect match.

2008 Riesling, ice wine – sweet white wine

The 2008 Riesling is the youngest wine in this set – but it still has 15 years of maturation behind it. It’s ready to serve at an exceptional event as an unusual aperitif. We like to serve it with desserts that are complemented with the sweetness of the wine, and this helps to better set off its natural acidity.