Nikolaihof Riesling Baumpresse im Weingebirge 2015 white

Nikolaihof Riesling Baumpresse im Weingebirge 2015 is a rare and deeply characterful Wachau Riesling pressed in the estate’s legendary 400-year-old wooden tree press. Spanning twelve meters, this historic press – the largest of its kind still in existence – works slowly over more than ten hours, yielding only the purest juice. The result is a wine of striking precision and quiet power, where old-world craftsmanship meets the natural intensity of Riesling from one of Austria’s most revered vineyards.

Tasting Notes
In the glass, this 2015 Riesling shows a luminous, medium-gold hue that hints at both concentration and some bottle development. The nose is refined and layered, with notes of ripe stone fruits such as apricot and white peach, alongside citrus zest, quince, and green apple. Subtle floral tones of lime blossom and chamomile mingle with crushed slate, wet stone, and a gentle herbal edge, reflecting its Wachau origins. On the palate, the wine is precise and tightly woven, with a vibrant backbone of acidity that carries flavors of juicy apricot, lemon oil, and crisp pear. There is a saline, mineral core, underscored by hints of honeycomb, almond skin, and delicate spice. The slow, gentle pressing from the historic Baumpresse adds a textural finesse: the mouthfeel is both silky and structured, with impressive length and a poised, almost weightless intensity. Still youthful for its age, this 2015 has clear aging potential; expect further development of honeyed, nutty and dried-fruit nuances over the next decade and beyond, while retaining its mineral freshness.

Production
The grapes for Nikolaihof Riesling Baumpresse im Weingebirge 2015 come from the Wachau’s steep, terraced vineyards, rooted in primary rock soils that lend the wine its hallmark clarity and minerality. Farmed with great care—Nikolaihof is renowned for organic and biodynamic practices—the fruit is hand-harvested to ensure only perfectly ripe, healthy bunches make it to the press. The grapes are then pressed in the estate’s 400-year-old, twelve-meter-long tree press, an extraordinarily gentle process that can take more than ten hours, allowing only the finest juice to be extracted. Fermentation and élevage are traditionally slow and patient, often in large old casks, allowing the wine to develop complexity and elegance without overt oak influence.

Food & Serving
This Riesling is a versatile partner at the table, especially with refined, subtly aromatic dishes. It pairs beautifully with freshwater fish such as trout or char, shellfish, sushi and sashimi, and delicately spiced Asian cuisine—think lightly gingered dishes or lemongrass-infused broths. Classic Austrian fare like Wiener Schnitzel or roasted poultry with herbs is also an excellent match, as are soft cheeses and goat cheese. Serve at about 10–12°C (50–54°F) to showcase its aromatic detail and tension. Decanting for 30–60 minutes before serving is recommended, particularly at this age, to allow the wine to open up fully and reveal its intricate layers.

Producer
Weingut Nikolaihof Wachau is one of Austria’s most historic and distinctive wineries, with roots tracing back to a former Roman and later monastic estate. Situated in the heart of the Wachau, it is celebrated for its commitment to traditional methods and natural, low-intervention viticulture, long before such practices became fashionable. Nikolaihof is a pioneer of biodynamic farming in the region and is widely respected for crafting age-worthy, terroir-driven Rieslings and Grüner Veltliners that faithfully express the Wachau’s unique primary rock soils. The estate’s ancient cellars, long aging periods, and iconic 400-year-old tree press have made it a benchmark producer, contributing significantly to the global reputation of Austrian wine.

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