With his emphasis on natural yeast fermentation, Rudolf Rabl is able to bring out the naturally perfumed fruitiness of Riesling. This has a feel of the terroir; it's very tangy, minerally and nervy. Screwcap.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.