The Immich-Batterieberg estate is old, very old. It was first mentioned more than a thousand years ago. In the meantime, a lot has happened. Between 1841 and 1846 a new vineyard called Batterieberg was created in the steep mountains near Enkirch by use of dynamite (Sprengbatterie is a German word for dynamite, hence the name of the famous vineyard which was then attached to the name of the estate). After being owned for many centuries by the Immich family the estate was sold in 2009 and Gernot Kollmann took over as new cellar master. His first vintage at Immich-Batterieberg is astounding, as you can see by reading my tasting notes below.
Immich-Batterieberg works four vineyards on extremely steep slopes. In the cellar Gernot Kollmann solely relies on natural yeasts for the fermentation of the must and the finished Rieslings are neither fined nor filtered.
With the exception of the Auslese, all Immich-Batterieberg Rieslings are dry. The average yield in 2009 was below 35 hl/ha. Correspondingly, these Rieslings are concentrated and benefit from decanting.
Tasting notes
Fermentation with wild yeasts only. No fining or filtering.