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Item: #308344
Bottle Size:750ML

Smokey terrior notes mix with cherry and forest floor in the nose. This “basic “ Pinot Noir was picked at a robust 95 Öchsle. On the palate there are notes of dried cranberry, pomegranate, Read More...
and cherry. This selection is very, very impressive for a basic Pinot Noir, and shows how far Pinot Noir production has come in Germany in the past decade. Delicious on its own, but also compliments heavier seafood, poultry and fine cuts of beef and game.
Item: #308345
Bottle Size:750ml

Fermented in stainless steel, this Pinot Blanc is crisp, clean, and refreshing, with cool melon and stone fruit aromas and flavors underscored by some serious wet stone minerality. Read More...
Citrus blossom accents add lift to the nose and palate. There's nice weight here, balanced by tangy acidity, leading toward an unctuous finish. This versatile white wine makes a charming aperitif, but it really shines at the dinner table.


Intense yellow with greenish shimmer, the 2013 Niederhauser Hermannshohle Riesling Grosses Gewachs has spicy flavors Read More...
with ripe peach aromas alongside spiced shortbread biscuits and almond notes. Pure and intense on the palate, quite powerful and full-bodied, very salty, far away from maturity, great aging potential though. A very long and complex wine indeed and one of the finest dry German Rieslings of the vintage.

Item: #311923
Bottle Size:750ML

The Riesling Kabinett Blue Slate is a bottling made for the US market. It offers a simple yet nice nose of grapefruit puree, mango and juniper berry, Read More...
paired with some earthy spices and herbs. The wine is medium-bodied on the palate and leaves a clean and easy feel of fruity minerals in the medium long finish. The lightness makes it ideal to sip at any occasion really. This wine is meant for short-term drinking and is very nicely made. Now-2017+

WINERY NOTES: 2014 Loosen Blue Slate Riesling Kabinett

Dr. Loosen Blue slate is the most common type of slate in the Middle Mosel. Rich in potassium, it provides vital nutrients to the vines and gives the wines a pronounced mineral edge that enhances the naturally high acidity of Riesling. In addition to the heat-retaining blue slate soil, the vineyards of Germany’s Mosel Valley are characterized by incredibly steep slopes, a favorable position near the river and excellent drainage. This classic Mosel Kabinett comes from parcels owned by Dr. Loosen in the blue slate villages of Bernkastel, Graach and Wehlen. Kabinett is the lightest and most delicate style of Riesling in Germany. It is produced from the earliest picking in the best vineyard sites. This estate grown Dr. Loosen Riesling Kabinett embodies the racy, mineral-driven style of steep, blue slate vineyards in the famous middle Mosel villages of Bernkastel, Graach and Wehlen. Dr. Loosen Rieslings from these villages are some of the most elegant white wines in the world, with fine density and subtle power.

Sourced in the Frühlingsplätzchen "VDP. Grosse Lage", the 2013 Monzinger Riesling Kabinett is a beautiful, ripe Riesling Read More...
with raisin aromas accented by springtime spiciness plus herb and slate nuances. This is an extremely sappy and piquant Ode to the Kabinett predicate. With its low alcohol level at 10% and a judicious measure of residual sugar that doesn't make it too sweet but leaves it dry and mineral enough to let you quaff a bottle on your own in less that 30 minutes, you bet! The wine will age for more than a decade. A must buy.
Item: #331132
Bottle Size:750ml


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WINE SPECTATOR 93 POINTS - "This is minerally and polished, with a steely essence to the wild berry, white peach, melon and gooseberry flavors, carrying Read More...
an enticing savoriness. The bright finish echoes with lemon curd and spice details. Drink now through 2040. 160 cases made."

Beautiful nose of spice and roses, crisp but still rich texture with refreshing acidity. Soft texture on the palate. Dry finish.Food Affinity: Great with Indian dishes and chicken Read More...
or pork.

Fritz Hasselbach, owner of Weingut Gunderloch, is not only one of the premier producers of the Rheinhessen, he's also incredibly dedicated to making wines of terroir. Pure, focused nectarine, Read More...
apricot and grapefruit flavors are matched to vivid acidity and a bright, refreshing finish.

The Altenberg vineyard in Krettnach is a mix of grey slate and a bit of Diabas, and in 2014, Read More...
the Spätlese Trocken from Herr Weber is the most aromatically expressive of the Spätlesen Trocken bottlings out of the blocks, as it jumps from the glass in a mix of tangerine, lemon, complex slate minerality, gentle smokiness, a touch of menthol and a topnote of citrus peel. On the palate the wine is pure, full-bodied and a bit more reserved behind its structure than the nose suggests, with a fine core, great minerality, fine focus and cut and a long, nascently complex and very classy finish. Another stellar bottle in the making, just give it a bit of bottle age. 2018-2040.

This elegant wine with great, balanced acidity gives way to aromas of kumquat and lemon blossom. The palate is poised on a fine edge of minerality with aromas of sea salt, lemon, and Granny Smith apples before a savory and lingering, umami finish. Impressive purity of fruit, along with great viscosity and brightness, ending with a five-minute finish.

Over 100 years ago, the Krettnacher Altenberg was among the few highly rated Saar vineyards and the quality of its wines remains unassailable. Erich Weber inherited a south-facing, old vine Riesling parcel in a side valley of this storied vineyard. The resulting wines are always inspiring. This is one of the standouts of the 2014 vintage. (A.P. Nr. 3 525 672 9 15)

Yeasty, fermentative notes to some extent shroud the true aromas of the Prums’ 2007 Bernkasteler Badstube Riesling Auslese, Read More...
which with patience reveals high-toned herbal essences, fresh lime, and gardenia. In the mouth this is intensely saline and lime-fruited, making for a refreshing and enervating character one seldom finds at Auslese level, and that offers dynamic counterpoint to the wine’s wafting floral notes and its rich flavors of cherry preserve and honey. As Manfred Prum is the first to point out, this Auslese is more than a little Saar-like. It also finishes straight and penetrating as an arrow, with suggestions of peat, salt, and wet stone adding a fascinating mineral dimension.

The characteristics of great Riesling from the Prum estate coincide with one of the most striking virtues of 2007 Mosel Rieslings in general, namely the ability to combine intensity of aroma and flavor with delicacy, and caressing richness with vivacity. In a sense, the best wines in this year’s collection are like Prum-squared in their distinctiveness and expressivity. Manfred Prum acknowledges good reasons for the widespread comparison of 2007 with 2004, and thinks the present vintage also shares the richness of 2005. Notoriously little attention is paid at this address to dry-tasting wines, and I was unfortunately not able to taste either a Zeltinger Sonnenuhr Spatlese trocken or a Bernkasteler Badstube Spatlese feinherb. Nobly sweet wines which I have not yet tasted include Wehlener Sonnenuhr auction Spatlese, gold capsule Auslese, and Beerenauslese; a Graacher Himmelreich long gold capsule Auslese, and a Bernkasteler Badstube Eiswein.

Site-typical lime and dark cherry accented by cherry pit make for a Prum 2010 Bernkasteler Badstube Riesling Auslese Read More...
at once liqueur-like in richness; juicily, vivaciously citric; and invigorating in its combination of subtly cyanic, chewy, saline, and zesty finishing impingements. Like so many of the more successful wines of its vintage, this also uncannily combines palpable senses of high extract with levity, its high acid and low alcohol reinforcing one another’s encouragement of vivacity and refreshment such as are seldom derived from a wine at this level of ripeness. This deeply flavorful, vibrant, and not in the least superficially sweet Auslese is I feel sure going to go strong for more than another 30 years. (Would that I could so easily imagine myself living to test that prognosis!)

Katharina Prum says she and her father performed some de-acidification on their eventual generic Kabinett bottling as wine, but otherwise employed only sparingly light double-salt must de-acidification, insisting that late harvesting was the essential measure to be taken this year against high acidity. (And, as usual, most of the wines were bottled in high summer, relatively late when compared with those of nearly all their Middle Mosel neighbors.) It’s not so much that measurable acidity dropped significantly in the second half of October, opined Prum, but that the character of the acidity changed in immeasurable ways. Other than the aforementioned generic bottling, concentration was deemed simply too high this year for any of an already small crop to be rendered as Kabinett. And indeed, only the two most prominent sites were captured in Spatlese format; all else is Auslese and above. Prum notes that levels of residual sugar are seldom significantly higher this year than in other recent vintages, with the result that the wines generally tend to taste a bit drier. “Above and beyond” (as it were) those wines I report on (or whose existence I at least mention) below, there is material from Wehlener Sonnenuhr expected to inform long gold capsule Auslese, Beerenauslese, and Trockenbeerenauslese and be released in future years. (Veteran readers of my reports will know by now that while there are often multiple eponymous Prum bottlings, the family is loathe to disclose the A.P. #s of wines they serve in tastings, numbers that might be required to disambiguate between lots which they insist that there will only ever be very slight difference. In 2010, the crop is was so small that there are few alternate bottlings.)

Given the outstanding performances of its Kabinett and Spatlese counterparts, I approached the Prum 2011 Bernkasteler Read More...
Badstube Riesling Auslese with keen anticipation and was not disappointed. Here are cherries poached in musk and Persian melon juices, steeped with brown spices and headily wreathed in gardenia perfume. The combination of succulence and delicacy is attention-grabbing and a hint of salinity and crustacean-like savor grabs the salivary glands for a long finishing engagement. This striking beauty should be worth cellaring for decades.

Katharina Prum says her team did an extensive pre-harvest culling of negatively botrytized material in September, “but it was the beginning of October before you had the ripeness to harvest a good Kabinett.” And the Prums were very happy – over and beyond the no doubt more conspicuous successes that this vintage brought them, including the results of sparse late botrytis – to have been able to bottle a full range of Kabinetts in decent quantity; indeed, there’s marginally more Kabinett than Spatlese, something that would have been taken for granted here 25 or more years ago but is today rare. And what quality and value – not to mention age-ability – these Kabinetts offer! Relatively low – upper 20s or low 30s – residual sugar in them has meant reaching 9-9.5% alcohol, but I defy anyone to charge them with lack of delicacy. “This balance is intentionally what we’re tending toward now,” explains Prum. “Since we don’t make any trocken wines, this is our notion of a light, dry Mosel Riesling. But that doesn’t mean we did any calculations or often had to intervene. For the most part, the wines simply found their own balance.” This year’s collection at Uferalle 19 is happily notable also for wines that are nearly all frank and forthcoming, with little of the interference from fermentative afterbirth or sulfur byproducts that one must often accept early-on in the life of a vintage at this address. And, curiously, the wines from Wehlener Sonnenuhr, rather than being the most backward, were atypically open last September. It goes without saying given their long track record that these are, in general, wines to cellar long-term – even the Kabinetts among them – but you will certainly not be disappointed if you can’t restrain yourself from opening some Prum 2011s today! (As frequently explained in the context of my reviews of these wines, I am not always privy to the A.P. numbers of the bottles I sample at Joh. Jos. Prum and the family prides themselves on consistency between different but – save for their registration numbers – identically-labeled bottlings. That said, in instances where there are several otherwise eponymous 2011 bottlings and the wine in question is iconic and beloved of Riesling collectors – such as a Wehlener Spatlese or Auslese – I take the opportunity to, in this instance, supply the registration number of the bottling that I tasted.)

JOHN GILMAN - VIEW FROM THE CELLAR - 93+ POINTS The 2014 Eitelsbacher Karthäuserhofberg Kabinett is a terrific young Kabinett in this vintage that Read More...
has produced some many excellent examples of this Prädikat level. The wine wafts from the glass in a very impressively complex and utterly classic constellation of green apple, a touch of white cherry, complex minerality, a touch of petrol, white flowers, a bit of wild yeasts, lemon zest and a whiff of ocean breeze in the upper register. On the palate the wine is mediumbodied, mineral and beautifully filigreed, with a nice core of fruit, bright, ripe acids, excellent focus and grip and a very long, dancing and youthful finish of excellent potential. A paradigm of its Prädikat level. 2015-2035+. 93+.

For the 2013 Westhofen Brunnenhauschen Riesling trocken Abts E (the spoken term Abtserde is officially not allowed) Read More...
Keller harvested 40% less compared to 2012 but the 2013 is perhaps one of the greatest dry Rieslings he has produced so far. Lovely pure and fresh limes along with white-fleshed stone fruits (peaches, nectarines), wet chalk, white pepper and tobacco characterize the nose which is fresh, dense and fascinatingly precise. Obviously due to a higher tolerance for a certain amount of botrytis the palate is quite rich, creamy and juicy but less pure and naked than Wittmann's corresponding Brunnenhäuschen. However, this is a dense, tightly woven and enormously complex dry Riesling whose taste is persistently dominated by lime and yellow-fleshed aromas as well as a lovely, stimulating piquancy. This is surely a galvanizing and elegant Riesling to keep for another 4 or 5 years at minimum and enjoy it for a decade. Klaus Peter and Julia Keller are the superstars of dry Riesling in Germany. Their wines are sold out six months before they are bottled. Except of Hubacker and Kirchspiel you can only purchase the Grosses Gewächs Rieslings and the mysterious G-Max Riesling in a mixed box. "That's to protect our longtime clients," Klaus Peter seriously explains. He is like that and logically has rejected several offers to sell his estate. "It's great fun to produce great Rieslings on limestone soils here in Rheinhessen. I would never sell our enjoyment not only because it is priceless. I have already recently begun and there are two sons who are highly interested in what we do." Keller loves the adventure. He loves difficult vintages such as 2013 and 2014 and he is looking forward to picking ripe grapes for the first time for a Kabinett from the granite rocks in Kristiansand, Norway.

The 2013 Dalsheim Hubacker Riesling trocken is not a wine for easy consumption since the nose already is developing from Read More...
minute to minute gaining more and more complex. Unusually pure and mineral on the nose, the "Hubi" 2013 offers rather green flavors of limes, herbs, peas, tobacco, and morels along with just a hint of pie-plant. Full-bodied, intense, piquant and penetrating mineral makes this 2013 one of, if not the most, impressive Hubackers Keller ever produced. The combination of finesse and elegance with power and persistence is really fascinating here.

Klaus Peter and Julia Keller are the superstars of dry Riesling in Germany. Their wines are sold out six months before they are bottled. Except of Hubacker and Kirchspiel you can only purchase the Grosses Gewächs Rieslings and the mysterious G-Max Riesling in a mixed box. "That's to protect our longtime clients," Klaus Peter seriously explains. He is like that and logically has rejected several offers to sell his estate. "It's great fun to produce great Rieslings on limestone soils here in Rheinhessen. I would never sell our enjoyment not only because it is priceless. I have already recently begun and there are two sons who are highly interested in what we do." Keller loves the adventure. He loves difficult vintages such as 2013 and 2014 and he is looking forward to picking ripe grapes for the first time for a Kabinett from the granite rocks in Kristiansand, Norway.

WINE ADVOCATE 90 POINTS Keller's 2014 Riesling Von Der Fels Trocken was born as a selection of younger vines, but these are more than 25 years old today. Read More...
Sourced in the grands crus, this Riesling trocken shows a highly expressive shell limestone flavor with flinty/smoky aromas of crushed stones, and the typic lemon flavor of chalky soils along with white fruit flavors. Full-flavored, very delicate and finesse-full on the palate, this is an elegant, filigreed, lovely, pure and very frisky Riesling, with ripe fruit flavors and a stimulatingly salty finish. With just three grams of residual sugar, it's the driest von der Fels so far.

"You had to be close to your vineyards in 2014," says Klaus Peter Keller. "The weather conditions forced us to invest a lot of work in the vineyards and to go high risks, but as a small family property we were able to do so and to adapt us." In the end, the 2014s will outperform the 2013s when it comes to the dry wines, Keller is convinced. With the sweet wines he is still not sure, but in any case, "I would take a vintage such as 2014 again if I had the chance to choose," he says. The small yields and the late harvest of permanently cleaned grapes result in highly diverse single vineyard wines in 2014. Especially the Abtserde Riesling and the G-Max with their tiny yields that are incredibly salty. In the steep Nierstein vineyards, Klaus Peter and Julia Keller have probably produced their finest wines so far – with very low yields between 21 (Hipping) and 28 hectoliters per hectare (Pettenthal). All of the 2014 Riesling GGs and the G-Max, whose origin will never be revealed as I fear, are great if not exceptional wines and have benefit a lot of the long aging on the fine lees. "Sur-lie aging was important in 2014," says Keller. "This gives the wines the depth which they often didn't get from nature in this particular year." The Kirchspiel and the Hubacker were bottled in August, while the Morstein, Abtserde and G-Max were bottled in September. This trio won't leave the Keller cellar before May 2016. So what about the fruity and the botrytis wines? 2014 was a great year for Rieslaner – at least chez Keller. The Silberberg TBA is world class and again, it's not Riesling -- it's Rieslaner, a grape that Terry Theise once called (analogously) the "viagra of Riesling." The latter was not sweet and concentrated enough to surpass 200° Oechsle in 2014, but Keller has bottled excellent Kabinett and beautiful Auslese Rieslings. "Botrytis was rare and perfect botrytis was even more rare that year," Keller says. "You just needed the people who were able to identify it." One more thing. The most surprising, stunning and perhaps also fascinating wine of the tasting at Weingut Keller next to the G-Max, the Abtserde Auslese GK and the Rieslaner TBA, was the 2013 Morstein Spätburgunder Grosses Gewächs. Grafted onto old Sylvaner vines in 2009 and produced for the first time in 2012, already the second attempt ranks among Germany's finest Pinot Noirs. It's very rare, but if you have the chance to find it in a German top restaurant, you should seriously think about ordering it. The 2013 vintage is a great one for Pinot Noir (not just here at Keller but in all Germany and Alsace) -- at least if you like your Pinot pure and dynamic, tight and vital, with lots of raciness, minerals and fine fruit aromas. The vintage also brought Keller's finest Bürgel GG so far and again a seriously good Frauenberg GG. To sum up: Klaus Peter Keller is now a godfather not only of Riesling in all its varieties from dry to noble sweet (although the quantities of the highest predicates were extremely rare in 2013 and 2014), he also produces one of the best Scheurebe (dry) and Rieslaner (noble sweet) on planet wine; and since 2013, also some of the finest Pinot Noirs in the German speaking countries. If you see the armada of uncorked DRCs, Dujacs and Rousseaus in the kitchen, this does not lea

Darker than a Rosé but lighter than a Pinot Noir is the best way to introduce this wine made of the obscure Trollinger grape (also called Schiava in Italy). This bright, dry, translucent Read More...
red is irresistible and utterly chuggable! The palate is high-toned and beaming with fresh cranberry, with a crisp acidity, making it lively and refreshing. This is the perfect wine to have with turkey or ham. The wine is sold in a liter bottle, and for below $20, it's a fantastic deal.

Weingut Knauss is located in the Württemberg region of southwestern Germany near Stuttgart, also known as Swabia. Andi grew up here where two generations of his family worked at the nearby Mercedes-Benz factory, but Andi always knew he wanted to be a winemaker. After wine studies, and time making wine for renowned Austrian wine producer, Emmerich Knoll. Andi returned home in 2004 to take charge at Weingut Knauss. Andi works organically in the vineyards, using natural fermentations and minimal use of sulphur.

The result has been encouraging to say the least. New York Time's Wine Critic, Eric Asimov went bonkers for this wine, and we couldn't agree with him more!


"Burgundian, Earthy, dry, spicy, "Old World".

WINE ADVOCATE 90 POINTS - "From the precious filet of the Kapellenberg, the stainless-steel fermented 2013 Münsterer Dautenpflanzer Riesling Spätlese Read More...
contains "10 to 15 per cent of botrytis grapes" and opens with an intense aroma of ultra-ripe pineapples and mango, including some shellfish flavors. The palate is sweet, piquant and very elegant, extremely well balanced and seductive, the sweetness is nothing but luscious and sensual. This is a great Riesling Spätlese on its own but if you have the patience to store it for a decade or two it could also be a great food wine. (Can't spit it...)

In general, I think 2013 is a very classical German vintage,“ says Georg Rumpf. Most of the wines were bottled without a chemical deacidification. The Rumpfs preferred a short maceration (up to eight hours) to buffer the pronounced acidity of the vintage, and indeed the wines are well balanced although they keep their sturdy, house character. Winemaking is very traditional here, no enzymes are used for the must clarification and the aging of the wines takes place in stainless steel and traditional Stückfässern (1200 oak barrels). "However, we focus more on larger casks up to 2,500 liters in the last years to keep the elegance and finesse in our wines,“ says Georg, who keeps his wines on the lees until the bottling, which takes place from March until June.

In the last four years the family purchased top parcels with old vines from the mid 1960s in top crus like Pittersberg, Kapellenberg and Rheinberg from the former Weinbaudomäne Niederhausen-Schloss Böckelheim (which is now Gut Hermansberg). Another highlight is the Binger Scharlachberg in Rheinhessen which the family took from Prinz Salm’s Villa Sachsen."

Münsterer Dautenpflänzer is composed of slate and sandy loam and is one of Kruger-Rumpf’s top sites. Multi-faceted and complex, this GG site is one of the leading Grand Crus of the lower Nahe, with a typical mélange of soil types within its borders. Vineyards are farmed sustainably!
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