This is my favourite German Riesling. I’ve collected at least a six pack since I visited in 2008. The steep (60 degree slope) Erdener Pralat vineyard is a suntrap and the bright red soils look artificially colour as you witness the vines cling desperately to sturdy stakes planted into the perilous slope. The wine tastes of that place. Rugged, drenched in sunshine and fascinating. You want to know more but it is intimidating. It is full on but there is something more beneath the initial exterior. This is my patch of Riesling heaven. Great with soft cheese, even something mildly stinky or slightly mouldy. With a bit of age it actually works well with poultry or game. Do try to cellar this wine. Its lovely but unlocks a lot of charms after 10 or more years.
The King of the Mosel. Owning sizeable amounts of land across the great vineyards and villages of the region, Ernie (not actually a Doctor) and his team craft the best drinking wines out of the whole region, while the top end wines cellar and improve for a long time. Words can not express how important he is and has been to the Mosel and what an impression on the greater wine world he has had. These are beautiful wines.
The most notable of a star list of German Riesling producing regions. The steep sun drenched hills get the fruit ripe while the cold climate allows for a long growing season that maintains acidity and mature flavours. Sugar is left in the wines the balance out the acid and the fruit Kabinett and late picked Spatlese can finish dry and savoury. The sweeter Auslese, Beerenauslese and Trockenbeerenauslese are all exercises in intensity and complexity.
One of the world’s most noble varieties and known transmitter of terroir. Riesling is an important variety for quality wine production although only makes up approximately 4% of the planted area. Wonderful wines are found in Germany, Austria, Alsace and Australia. They can be as dry as any wine you’ll taste or super sweet and luscious. It is a wonderful grape. See more about Riesling here.
Means selection. The wine makers are picking the bunches that will make the style of wine they want, these are some of the sweetest wines you find in Mosel. They can have no botrytis all the way up to full infection. Intense, dense and really need a good time to age. They can have nice mineral and savoury elements to balance the fruit and they should have sufficient acid to keep everything in check. They best can be endlessly layered, like wandering into a labyrinth the path will always be changing and evolving.