Maximin Grunhaus Mosel Riesling Brut Sekt 2015
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For the Grünhaus Sekt, 100% healthy grapes were harvested in the Herrenberg vineyard at theend of October, 2015. Whole clusters were pressed with low pressure for about three hours. Thewine was fermented in old Fuder casks until Christmas, and left on the full lees until April 2016.
After racking and filtering the wine was taken to a local Sekt producer who handled the secondfermentation in the bottle, maturation in bottle, hand riddling and disgorgement — the classic“méthode champenoise.” The dosage was done with an excellent 2011 Herrenberg Auslese, takingthe wine to the upper limits of brut. The wine has a very fine mousseux, the typically racyminerality of Grünhaus Riesling, and a silky texture combined with a very attractive creaminess.Very limited production.
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Juicy lemon and grapefruit are offset by hints of biscuit and brioche in this traditional-method Riesling sekt. It's an invigorating sip marked by vibrant lemon-lime acidity and fine persistent bubbles. A dosage of auslese Riesling lends a lingering vein of honey on the finish.Editors' Choice
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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
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.