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Dr. Thanisch Bernkasteler Doctor Kabinett Riesling 2013

  • RP92
  • WS92
  • WE90
750ML / 7.7% ABV
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  • WE93
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750ML / 7.7% ABV

Winemaker Notes

This wine is extremely complex with a tremendous aging potential. Carries an aroma of hot stones, with dark currant and nectarine flavors supported by a lively acidity. Rich and juicy on the finish, offering notes of white chocolate and spice.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The delicious, very elegant, lovely mineral and well-balanced 2013 Berncasteler Doctor Riesling Kabinett should be drunk as a juicy Spätlese rather than as a Kabinett. The wine underwent a malolactic fermentation in winter before the alcoholic fermentation restarted and that's not the worst thing that could have happened. In fact it is an excellent wine with just the wrong Prädikat.
WS 92
Wine Spectator
Unctuous, with a lively spiciness to the rich flavors of baked apple, dried apricot and peach cobbler. Fresh acidity supports the lush finish, which is airy yet powerful. Drink now through 2022.
WE 90
Wine Enthusiast
A touch of caramelized sugar adds richness to sweet pineapple and mango notes on this deftly extracted kabinett. The palate dazzles with acidity, but it's balanced in sweetness and a murmur of lime-zest astringency on the finish.
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Dr. Thanisch

Dr. Thanisch

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Dr. Thanisch, Germany
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The wine-growing tradition of the Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family´s wines soon extended their excellent reputation far beyond the Mosel valley.

Quality is still the standard of the Thanisch family estate. A great part of this quality is due to the Doctor Cellar which is hewn deep into the rocks beneath the vineyard. Here all Thanisch wines are matured in tradional old oak Fuder casks at a constant year-round temperature of 8 C (45 F). Recently, the family has invested heavily into modern technology, gentle handling of uncrushed grapes and cold, controlled fermentation. The estate is today owned by Margrit Mueller-Burggraef, a grand-daughter of Dr Hugo Thanisch.

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Mosel

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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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Riesling

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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 easily identifiable typicity. 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. 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.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus 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 Pairings

Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

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.

STC411097_2013 Item# 238488