We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
About This Wine
In order to ensure the ripe grapes are still frozen when they arrive in the press-house, the nearest site - the Helenenkloster - was selected and is usually left partially unpicked in the hope of Eiswein-production. At least -7° C is necessary to freeze the grapes. The lower the temperature the higher the concentration of sugar, acidity and extracts in the grapes and subsequently the more valuable the grape-must. The minimum oechsle-mustweight required has to be equivalent to a Riesling-Beerenauslese. The harvesting of an Eiswein often calls for picking by floodlight in the small hours of the night and is a rather dramatic business. By the winter, grape gathering has lost whatever charm it originally enjoyed, and a dedicated team of pickers is needed to bring in the frozen bunches.
|Region||Mosel Saar Ruwer|
|Brand||Max Ferdinand Richter|
About German Wines
Germany is the world’s northernmost fine wine producing region and thus requires its vines to endure some of the coldest temperatures. Fortunately, the country’s star variety, Riesling, does well in cooler climates and can survive even these freezing winters.
Germany Riesling is classified by ripeness at harvest which is also used to indicate the wine’s level of residual sugar. Picking earlier means the grapes have less time to ripen and the corresponding wines will be on the drier side; while picking later gives the grapes the opportunity full ripen and produce a lusciously sweet Riesling. The classifications from driest to sweetest: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein (ice wine). While not as common to age white wines outside of Chardonnay, top tier German Rieslings can be aged for decades.
Other notable white grape varieties produced in Germany include Müller-Thurgau (a cross between Riesling and Madelaine Royale in the search for varieties that could withstand the extreme temperatures), Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). The cooler German climate leads to earlier harvesting in general and gives German wines a distinctive character of higher acidity.
Historically red wine has always been harder to produce in the German climate. However, Pinot Noir grown in slightly warmer pockets of the country, has been highly successful in recent times. Going by the German name, Spätburgunder, German Pinot Noir can be elegant, structured and have vibrant acidity.