Dr. Loosen Wehlener Sonnenuhr Spatlese 2011
Riesling from Mosel-Saar-Ruwer, Germany
#67 Wine Spectator Top 100 of 2012
Spatlese [SHPAYT-lay-zuh] is German for "late picked." It has more richness and body than Kabinett because the grapes are allowed to ripen for an extra week or more. This Prädikat (ripeness level) often gives you the purest expression of the vineyard's terroir, because the fruit is fully ripe, but without any influence of over-ripeness or botrytis.
Wine Spectator - "Intense aromas and flavors of peach strudel and apple pie feature notes of custard and gooseberry. The vibrant finish echoes with long and pure glazed citrus notes. A powerful style. Drink now through 2030."
International Wine Cellar - "Elegant aromas of cherry, acacia blossom and pine nut. Succulent and creamy on the palate, tinged with nuances of herbs, nuts and vanilla. With fine balance, this spatlese finishes with an underlying sense of slate."
Dr Loosen Winery
The Dr. Loosen Estate has been in the same family for over 200 years. With ungrafted vines averaging 50 years old, some of the best vineyard sites in Germany (four rated grand cru and two premier cru by both the 1868 German classification and the more current Wine Atlas of Germany), Ernst Loosen has the raw materials for stunningly intense, world-class wines. With crop yields almost half of what is permitted by law, only moderate use of organic fertilizers, and old-fashioned cellar practices, Loosen strives to create wines that unmistakably say, "Riesling, Mosel, and Dr. Loosen." In his own words, "The great winemakers I have met invariably possess a clear concept in their mind of what their wine should be. It's a vision that places terrior over technology, and grape quality over quantity. This is the level of winemaking we pursue at Dr. Loosen. Our goal is to produce wines that are luscious, complex, and true to their roots." View all Dr Loosen Wines
About Mosel-Saar-RuwerView a map of Mosel-Saar-Ruwer wineries(moe-ZELL saahr -RUE-wehr)The Mosel river winds its way through this wine region, passing by some of the steepest, most northerly vineyards of the world. The wines from the Mosel have a most distinctive soil based on slate. The slate-rich soils covering the region are what imparts the amazing, well-loved slate-y, mineraly flavors and aromas to the delicate Mosel wines. To keep this necessary slate in tact, when the rock slide down the steep vineyard hillsides, the vineyard workers grab a bucket and carry the rocks right back up to the vines. There is a level of care taken in the vineyards of Mosel that rivals most other regions. Tasting the wines helps to understand why.
Notable FactsRiesling is the grape of the Mosel – the combination of this grape with the slate soils is what makes Mosel wines so breathtakingly delicate. Common descriptors of the Mosel Rieslings include steely acidity, wet stone and delicate texture. Lower in alcohol and high in acidity, the wines are still balanced with the rich flavors of Riesling and the slate-y flavors from the soil. Two districts (or Bereiche) that you find most often on Mosel labels are Bernkastel and Zell. Both are good producers of wine from this region. Many other good wines are coming from the area – just look to make sure the bottle says "Riesling" on the label – that's a sign of quality.
White Wine GuruWith some of the steepest and northernmost vineyards in the world, as well as the coolest climate, Germany produces some of the best white wines in the world, mainly Riesling. Delicate, age-worthy, intense and elegant are the typical descriptions for these wines. Note that “sweet” is not a common descriptor because the idea that most German wines are sweet is just not so. In fact, the majority of wines made in Germany are dry and more recently, the country is exporting value wines that are easy to drink, extremely food friendly and, luckily for some, containing labels that are easier to read!
The classification system of Germany is somewhat confusing. Like the rest of the old world, there's some hierarchy to it all. The categories are: Tafelwien (table wine), Landwein (land wine, similar to France's Vin de Pays) and the first “Q” level, QbA. QbA wines are easy-drinking and inexpensive – the only requirement being that the wine must come from one of Germany's thirteen official wine growing regions. The final level is QmP, which is the strictest level of German wines. The qualification consists of 6 levels, based on ripeness level at harvest, though that does not always translate into sweetness level.
Here are a few definitions to help in picking out a German QmP wine:
Kabinett(cab-ee-NET)The driest level, Kabinett is usually light-bodied, low to medium in alcohol, and fairly dry. Great everyday wine and food-friendly.
Spatlese(shpate-LAY-zuh)Grapes are picked a bit later than Kabinett (Spatlese means late harvest) and have a fuller, more intense body. Most wines of this level are dry although some are off-dry.
Auslese(OWSE-lay-zuh)Wines of this level are made from select grapes harvested even later than Spatlese. The grapes are selected in bunches to make sure they are of the perfect ripeness level. One step up in both body and sweetness, Auslese wines are balanced but with a bit more sweetness – perfect with spicy Indian food.
Beerenauslese(bare-ehn-owse-lay-zuh)The longer the words get, the higher up in sweetness level you rise. Like Auslese, the grapes are selected individually, but while Auslese is selected bunches, Beerenauslese are selected berries, and usually berries affected by botrytis, or noble rot, so you have an even more specific wine, which, in turn, increases both its sweetness level and its price.
Trockenbeerenauslese(trok-ehn-bare-ehn-owse-lay-zuh)Okay, so Trocken means dry in German and yet this wine is the sweetest of the German levels. The "trocken" comes into play as the berries picked for this wine are dried, intensifying the sugars. So the wine is made from late-harvest dried berries affected with botrytis - a combination that makes a decadent (and expensive!) bottle of wine. A treat if you are able to ever try one.
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