FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Greek Wine shop
Loved by 70k+ Members
Free shipping*
Free returns
More than 1,800,000 bottles delivered
Customer Reviews: 9,8/10
Roxheimer Hollenpfad Erste Lage 2023 Weingut Donnhoff
Weingut Donnhoff

ROXHEIMER HOLLENPFAD ERSTE LAGE 2023 WEINGUT DONNHOFF

  Germany / Nahe
€49.10
€42.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Riesling from a superstar with 92pts!

SEND PAGE TO FRIEND

Why do we love it?

During our "Battle of Rieslings" masterclass, the Roxheimer Höllenpfad Riesling 2023 from Weingut Dönnhoff truly shone with its distinctive "smoky" and mineral character, as well as its impressive structure. Robert Parker awarded it a score of 92 points!  

The Donnhoff family has been based in Nahe for 250 years, but the big shift towards fame and ultimate recognition came in 1976, when Helmut Donnhoff, a "superstar" according to Robert Parker, who often gave him his 100 cents, took over the winery. Weingut Donnhoff is one of only three wineries in Germany to receive 100 points from Parker. On the other hand, the famous wine writer Hugh Johnson considers Donnhoff to be "absolutely committed to quality and a tremendous natural talent in winemaking". His son Cornelius, who learned all the secrets of Riesling with him, continues in his footsteps.  

For Roxheimer Hollenpfad Riesling 2023 Weingut Donnhoff, the grapes come from the Roxheimer Höllenpfad vineyard (Erstes Gewächs category, i.e. premier cru) which has a unique red sandstone soil, which contributes to the wine's distinct mineral character. It is also known that Riesling has the unique ability to express the different terroirs in the final wine, with Cornelius making the most of it. The name "Höllenpfad" means "Path to Hell", most likely referring to its rugged terrain and reddish hue.

The wine ferments with indigenous yeasts in stainless steel tanks and old large oak barrels of 1200 litres. After that, the wine matures with its fine lees for several months, to acquire extra complexity. The result is expressive and spicy, with the subtle hints of flint that we love so much. 

If you're a Riesling enthusiast, the Roxheimer Höllenpfad Riesling 2023 from Weingut Dönnhoff is a must-have for your collection! 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has a pale lemon-green color and a dynamite nose bursting with notes of flint, lemon, grapefruit, nectarine, pineapple, and ripe peach.

On the palate, it offers a medium body and sharp acidity. The impressive concentration and purity of the fruit make a lasting impression, while subtle notes of minerality complete the experience. 

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 12.5%
Origin Nahe, Germany
Variety Riesling
Aromas flint, lemon, grapefruit, nectarine, pineapple, peach
Bottle Size 750ml
Barrique -
Serving temperature 11–13°C
Aging 8+ years
Closure Cork
Organic No

ROXHEIMER HOLLENPFAD ERSTE LAGE 2023 WEINGUT DONNHOFF

PAIR IT

with sushi, shrimp tartare with mango, lime and avocado, green salad with grilled goat cheese and orange vinaigrette. 

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}