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Dr. Loosen Blue Slate Estate Kabinett 2009

Riesling from Mosel, Germany
  • WE90
7.5% ABV
  • WE90
  • WW90
  • TP92
  • TP90
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7.5% ABV

Winemaker Notes

Kabinett is the lightest and most delicate style of Riesling in Germany. It is produced from the earliest picking in the best vineyard sites. This estate grown Dr. Loosen Riesling Kabinett embodies the racy, mineral-driven style of steep, blue slate vineyards in the famous middle Mosel villages of Bernkastel, Graach and Wehlen. Dr. Loosen Rieslings from these villages are some of the most elegant white wines in the world, with fine density and subtle power.

Clean, crisp, distinctive Riesling Kabinett from Ernst Loosen, one of Germany's most celebrated winemakers.

An elegant aperitif wine, this is also an excellent partner for seafood, spicy Asian cuisine and lighter dishes that emphasize fresh ingredients.

Critical Acclaim

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WE 90
Wine Enthusiast
As with all of the Dr. Loosen wines, this blended kabinett is very fruit-forward and direct. The green apple and lime notes are wonderfully pure and balanced. Drink this light, spritely wine over the next few years.
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Dr. Loosen

Dr. Loosen

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Dr. Loosen, , Germany
Dr. Loosen
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."

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

CWC947644_2009 Item# 102503

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