Location and Classification
Paradies refers to the single vineyard Kreuznacher Paradies in Bad Kreuznach-Bosenheim. It belongs to the wine-growing region Nahe and lies on the south side of the Bosenberg, a detached, limestone-rich hill. Today, the site comprises the vineyard names Kreuznacher Honigberg and Kreuznacher Hirtenhain, which were previously managed separately.
Climate and Terrain
The vineyards warm up quickly during the day and cool down at night through cold air flowing off from the Nahe valley. For Bad Kreuznach, an average annual precipitation of 568 millimetres and a mean annual temperature of 9.5 °C are given. Depending on the section, the exposures range from south-west to south-east. For the altitude, around 80 to 205 metres are mentioned; in a further description, 120 to 180 metres above sea level. The slope gradient is up to 40 per cent, in a south-western section up to 52 per cent.
Soils and Vines
The soils consist of shell limestone and clay marl and, according to descriptions, contain deposits of shell and snail shells. For the site, Riesling and Pinot (Burgundy) vines are documented. Plots of the Korrell winery carry vines aged about 40 to 45 years, while a section planted with Pinot (Burgundy) vines is about 25 years old. The upper, exposed plot Im Honigberg has poorer soils, a cooler microclimate, and around 30-year-old vines rooted in the shell limestone.
Wine Styles and Vinification
From Kreuznacher Paradies come dry Rieslings, off-dry Riesling Kabinett wines, fruit-sweet Riesling Spätlese wines and noble-sweet Riesling Auslese wines. The Korrell Paradies Riesling is described as having mineral acidity and a complex, finely textured style; another site wine is characterised as clear, floral-citrus-like and dry. For a Riesling from the Steitz winery, selective hand-harvesting, twelve hours of maceration time, gentle pressing, fermentation in stainless steel and maturation on the full lees until the summer after the harvest are documented. Korrell states vinification in stainless steel; an earlier data sheet also lists spontaneous fermentation and 14 weeks on fine lees.
