Winemaker Notes
"Ockfener Bockstein" which is a steep valley slope with unobstructed southern exposure. The soil consists of hard slate stones, which, in fact, leave a grayish blue powder residue when handled. This is indicative of the solubility of the soil, which allows the vine roots to ab-sorb mineral nutrients quickly and easily during the growing season. As a result the wines of Ockfener Bockstein are especially lively and minerally in charac-ter. A forest at the top of the slope retains water which is released into the sub-soils of the vineyards during dry periods, mitigating vine-stress during periods of drought.
This 2009 wine has elegance, expression and power. The minerality is almost sparkling. The acidity is ripe but still crisp. The flavours are complex, ripe and well developed. This wine promises to be the most age-worthy of the decade.
Professional Ratings
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Wine Spectator
This boasts enticing peach, apricot, lime, and slate aromas and flavors, with a touch of vanilla cream. This is creamy, yet bright and pure, displaying persistence and a complex finish. Drink now through 2025
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Robert Parker's Wine Advocate
The whiff of yeastiness in the nose of Weis's 2009 Ockfener Bockstein Riesling Kabinett (from the original Neuwied vineyard) proves perfectly delightful as an accent to apple and orange blossom; pineapple and cherry, all of which persist on an ultra-refreshing, generously juicy, delicate palate whose saline and seemingly crystalline mineral notes make for uncontrollable salivation. Look for 15 or more years of delight from this quintessential Kabinett and outstanding value, whose sweetness seems impeccably balanced despite its fully 50 grams of residual sugar. Despite Weis's laudatory comments about Bockstein this vintage, he still sells its wines at the customary lower price than those of Goldtropfchen.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Following the Mosel River as it slithers and weaves dramatically through the Eifel Mountains in Germany’s far west, the Mosel wine region is considered by many as the source of the world’s finest and longest-lived Rieslings.
Mosel’s unique and unsurpassed combination of geography, geology and climate all combine together to make this true. Many of the Mosel’s best vineyard sites are on the steep south or southwest facing slopes, where vines receive up to ten times more sunlight, a very desirable condition in this cold climate region. Given how many twists and turns the Mosel River makes, it is not had to find a vineyard with this exposure. In fact, the Mosel’s breathtakingly steep slopes of rocky, slate-based soils straddle the riverbanks along its entire length. These rocky slate soils, as well as the river, retain and reflect heat back to the vineyards, a phenomenon that aids in the complete ripening of its grapes.
Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically on the desirable sites that provide the best combination of sunlight, soil type and altitude. The best Mosel Rieslings—dry or sweet—express marked acidity, low alcohol, great purity and intensity with aromas and flavors of wet slate, citrus and stone fruit. With age, the wine’s color will become more golden and pleasing aromas of honey, dried apricot and sometimes petrol develop.
Other varieties planted in the Mosel include Müller-Thurgau, Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc), all performing quite well here.