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.