Very pale in colour; minerally, kiwi flavours with good tension between sweetness and acidity. Just a touch of oxidation (browning-apple flavour) on the finish.
Great value here! Pure, authentic Mosel, with lime, mineral, white peach and apple. Off-dry with refreshing acidity providing focus. Bring on the Szechuan cuisine!
This is sourced from the Bassermann-Jordan estate vineyards in Ruppertsberg, fermented wild and without any additives. Alluring nose of stones, lemon verbena, tangerine pear skin and a wash of petrol on the juicy, pulpy, cushioned core. Dry and honey-sheened, this matches well the bitter pithiness of the citrus against underripe orchard fruit, all bedded with stones, plumped with Pfalz generosity, and finishing with a swipe of anise.
The steep, south-facing Scharzhofberger vineyard is one of the Saar's most famous and climatically coolest site. With 6.6 ha, Reichsgraf von Kesselstatt numbers among the largest owners with holdings in the site. Loess, coarse gray and reddish slate (up to 70%) contribute to the characteristic minerality of this site. This striking wine certainly complies, with ample crushed stone, wet slate, honeyed pear, quince, yellow apple, crystalline lemon and earthy, dried herbs filtered throughout.
From the Felsengartenkellerei Co-op, this Wurttemberg Riesling streams ginger ale, tangerine, green apple, on a lean palate, one textured with earthy orange and pithy acidity. More severe and angular with broken stones, this has a gentle roundness on the palate, but finishes dry with a flush of warmth.
Very pale in colour with a hit of lime; minerally nose of grapefruit; light-bodied, sweet honeyed red apple flavour balanced by Meyer lemon acidity. A beautifully poised wine.
When third 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 gravelled 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 litre 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.