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Dr. Pauly-Bergweiler Wehlener Sonnenuhr Kabinett 2009

Riesling from Mosel, Germany
  • WS91
  • WE90
9.5% ABV
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5.0 1 Ratings
9.5% ABV

Winemaker Notes

This is Riesling is a refreshing white wine. Due to its individual slate stone notes, it is direct and complex at the same time. The aroma reminds one of citrus fruits and rhubarb. The taste is well-balanced in natural sweetness and acidity. The finish is acidity-driven and makes this Riesling easy to drink.

Wehlener Sonnenuhr Riesling Kabinett is a perfect match for spicy Asian cuisine. The acidity goes well with the spiciness of wasabi, so it works very well with sushi. Also try it with fried rice and vegetables.

Critical Acclaim

All Vintages
WS 91
Wine Spectator
This has a smoky allure, displaying ripe, concentrated pineapple, white chocolate and baked peach notes that are framed by a bright acidity and plenty of spice. The rich finish is powered by slate, with touches of sea salt. Drink now through 2024.
WE 90
Wine Enthusiast
In a flight of five 2009 kabinetts from the Sonnenuhr, this was the most alcoholic (at 9.5% abv), but the extra weight didn’t stand out beyond a bit of extra creaminess on the palate. Hints of lees and slate add complexity to the apple and citrus notes, then linger elegantly on the finish.
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Dr. Pauly-Bergweiler

Dr. Pauly-Bergweiler

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Dr. Pauly-Bergweiler, , Germany
Dr. Pauly-Bergweiler
The passion for good and great wine is practically inborn in the owners of the wine estate. Dr. Peter Pauly, born in 1939, has a Ph.D. in agricultural science and is the offspring of the long-standing wine families Bergweiler and Prüm, first mentioned in official records in 1156.

Dr. Pauly's grandfather, Zacharias Bergweiler, was for many decades one of the most respected wine-growers on the Mosel. It was the grandfather's wine estate which Dr. Pauly took over while still a student, subsequently completing his doctorate and writing a thesis on the economic opportunities offered by the Mosel-Saar-Ruwer wine-growing region.

The vineyards are mainly on steep, difficult-to-cultivate river valley hillsides and are planted predominantly with late maturity Riesling grapes, which place high demands on their location. A small percentage of the vineyards are planted with Müller-Thurgau and Spätburgunder (like Pinot Noir), which are bottled either as a remarkable red wine, as a Weissherbst (a special rosé) or as a pressed white summer wine. These wines have proven to be popular additions to the already diversified collection of Riesling white wines.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, it dominates in blends with Cabernet Franc, and on the Left Bank, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

In the Glass

Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry, and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco, and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

Perfect Pairings

Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

Sommelier Secret

Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot and Cabernet Franc.

NWWPB08SK_2009 Item# 121049

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