Bischöfliche Weinguter Trier cultivates approximately 95 hectares of vineyard, among them some of Mosel, Saar and Ruwer’s most legendary sites and almost entirely planted to Riesling. Petrol and sulphur open this Mosel Riesling, characterized “dry” but with evident RS. Fermented in stainless, where it spends a few months on lees before bottling, this is a light, simple, dry-ish (9 g/l RS) Riesling, filled with lemon tart and white peach, and which finishes with an efficient snap. Drink now.
Mid-sweet with pear gummies, red apples and a firm grip provided by the steep, blue slate soils of the Lower Mosel and the prickly pepper spiciness of the Middle Mosel. Juicy, bright and easy, this is a fresh entry-level Riesling to introduce you to the textures of the Mosel — at a great price.
This trocken Burg Ravensburg is a VDP Orstwein, noted to be from superior soils and a village’s best vineyards. The producer has been making wine since 1251, so they have some practice. A warm rush of medicinal white cherry and lemon prickle the palate, as well as a swig of sulphur. The palate is lined with a dense layer of lemon before crunchy pear and thistles close out the punchy finish. Potent and direct Riesling, packing a lot of intensity into a 12.5 degree frame. Can easily take on assertive pork dishes.
Named in honour of the 50th degree of latitude that runs through the Rheingau, this is a juicy, easy and approachable wine. Classic nose of honeyed pear, apricot, peach blossom and light nectarine, with just a slight fuzzy grip around the edges. There’s an underlay of waxy, petrol sheen, typical of Rheingau, and a pithy clementine that lingers on the appropriately bitter finish.
When 3rd generation Nik Weis took over St Urbans-Hof in 1997, he steered the venerable Mosel site sustainable. Organic fertilizers, wild ferment, no additives are all employed to showcase the true nature of this steep slope of graveled slate. A gentle press and fermentation in stainless at cool cellar temperatures captured the delicacy and light spritz of the grape, before aging in traditional 1000 L fuder for a few months. So much ginger here – leading off a rich and full Kabinett Riesling. Elderflower, lilies, apricot, honeyed pear, ginger ale and river rock, and a flush of perfumed tangerine and mandarin. This lingers with rosewater and fine jasmine spicing and a gentle smoked stone.
Old gold in colour with a honeyed, dried-apricot and petrol nose; light-bodied, sweet, rich honey and dried apricot flavours; beautifully balanced with great length and a faint spritz on the palate.