COLOUR
White
TYPE
Still
VINTAGE
2019
GRAPE
Riesling
PRODUCER
Weingut Julius Ferdinand Kimich
REGION
Pfalz
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Weingut Julius Ferdinand Kimich, established in 1758, is one of the oldest and most historic estates in the renowned wine-growing town of Deidesheim in the Pfalz region of Germany. Currently managed by the seventh and eighth generations, Franz Arnold and his son Matthias, the estate is celebrated for its deep-rooted traditions and prime vineyard holdings. The Langenmorgen vineyard is a premier, southeast-facing slope protected by the Haardt hills, offering an exceptional microclimate. Although Langenmorgen is classified as a Grand Cru (Grosse Lage) site by the VDP, Kimich operates independently of the association. This allows them to offer this highly prestigious terroir at an exceptional value. The 2019 vintage represents a landmark year for the estate, marking the beginning of their transition to certified organic viticulture, alongside a growing season widely praised by critics as one of the finest in modern German winemaking history.
ALCOHOL
12.5%
AVG. PRICE
€12
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
Founded in 1758, Weingut Kimich was established by an Alsatian cooper who married into a wealthy Deidesheim vineyard-owning family.
Fact 02
Because Kimich is not a VDP member, they offer this Grand Cru Langenmorgen terroir at a fraction of the typical Grosses Gewächs price.
Fact 03
The 2019 vintage marked the official start of the estate's transition to certified organic farming, achieved in 2022.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the Langenmorgen Riesling combines traditional craftsmanship with modern temperature control. Grapes are harvested from the steep, southeast-facing slopes of the Langenmorgen vineyard, which features loess loam and lime-rich soils over variegated sandstone. In the cellar, the juice undergoes spontaneous fermentation using indigenous wild yeasts, a practice reserved for the estate's premium single-vineyard bottlings to enhance terroir expression. The wine is then matured in the estate's historic 200-year-old vaulted cellar. Aging takes place in a combination of traditional large old wooden casks (Holzfass) to gently micro-oxygenate the wine and soften its structure, alongside modern stainless steel tanks to preserve freshness. Clarification is achieved using traditional fining methods, including the use of isinglass.
