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Dr. Pauly-Bergweiler Wehlener Sonnenuhr Spatlese 2014

    750ML / 7.5% ABV
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    750ML / 7.5% ABV

    Winemaker Notes

    The Sonnenuhr has a fresh and straight forward late harvest character. Ripe yellow stone fruit (vineyard peach, apricot) and tropical fruit (pineapple, mango) are underlined by the fine minerally terroir of Wehlen.

    This Riesling is a great food wine. Try it with marinated chicken and bell-pepper-mango chutney with rice.

    Critical Acclaim

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    Dr. Pauly-Bergweiler

    Dr Pauly-Bergweiler

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    Dr Pauly-Bergweiler, Germany
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    The most important asset of the Dr. Pauly-Bergweiler Wine Estate consists of its vineyards.cExtensive care of these vineyards, combined with intentionally low yields and selective handpicking, serve as guarantors for our extraordinary wines and their individual and unique character. Our work flow in the wine cellar is focused on gentle treatment of the grapes and the young wines. We use small stainless steel tanks where the grapes of each different vineyard can be fermented separately. The fermentation is temperature-controlled and kept very slow and at low temperatures to retain the diversity of aromas and the vitality of the wines.

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    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.

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. It can be just as enjoyable dry or sweet, young or old, still or sparkling and the best exmples can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

    Tasting Notes for Riesling

    Riesling can be a sweet or dry white wine. In any case it usually has a high acidity and stone fruit, citrus, spice and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

    Perfect Food Pairings for Riesling

    Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, freshly shucked oysters and most Asian food. Sweeter styles work well with fruit-based desserts.

    Sommelier Secrets for Riesling

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    NWWPB14SS_2014 Item# 391855

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