2024 Immich Batterieberg Enkircher Batterieberg Monopole Grand Cru Riesling, Mosel

The 2024 Batterieberg Enkircher Riesling currently displays the finest and most detailed nose of the grand crus, combining salty notes with delicate, elegant Riesling fruit and hints of brittle Devonian slate. Elegant, dense and juicy on the palate, with fine, crystalline acidity, this is a balanced and persistently salty Batterieberg with a fine tannin structure and only 11.5% stated alcohol. Mosel Riesling is also fascinating with comparatively little alcohol, if it's as highly complex as the 2024 Batterieberg. Natural cork. Tasted in Hannover, November 2025.

96 points Stephan Reinhardt The Wine Advocate

Just smelling this extraordinary dry Mosel wine is like being beamed back to the 18th century, and with every swirl of the glass there are more mint and Amalfi lemon zest aromas. And that’s only what’s on the surface. This is a deep well of wet-stone minerality. Extremely long, focused finish. From organically grown grapes. Drinkable now, but best from 2027.

 97 points James Suckling

Immich Batterieberg has been part of Enkirch since 1425, but the Batterieberg itself owes its existence to one particularly determined nineteenth century owner. Carl August Immich used explosives to blast terraces into the forbiddingly steep hillside between 1841 and 1845, creating the vineyard that would eventually give the estate its name. Today Gernot Kollmann is responsible for the wines, and his beautifully restrained approach has restored Immich Batterieberg to the front rank of dry Mosel Riesling.

The Batterieberg is a tiny monopole, owned entirely by the estate, with old Riesling vines clinging to precipitous terraces of hard grey slate. It is the defining vineyard of Immich Batterieberg and typically the most powerful and structured wine in the cellar. The cooler, more demanding 2024 season brings another dimension, with rigorous selection producing a Riesling driven by tension, fragrance and mineral intensity rather than the broader ripeness of warmer years.

Pale straw gold, with lime, white peach and grapefruit leading into green mango and a touch of apricot. Lemon verbena, chamomile and fresh ginger add aromatic detail, while crushed slate, flint and a wisp of smoke sit underneath. The palate is concentrated yet wonderfully taut, with citrus and stone fruit wrapped tightly around a spine of bright acidity. Preserved lemon, grapefruit peel and smoky slate build through the finish, leaving a long, dry, salty impression.

Steamed coral trout with ginger and spring onion would be brilliant, alongside Hokkaido scallops with miso butter, king prawns with chilli and lime, Vietnamese turmeric fish with dill or roast cauliflower with tahini and preserved lemon. Our pick is the scallops, their sweetness and buttery richness meeting all that citrus, acidity and smoky slate head on.

Cellaring: Drink from 2028 to 2045+.