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Fritz Haag Brauneberger Juffer Spatlese Riesling 2015

Riesling from Mosel, Germany
  • WS93
  • RP92
  • WE91
7.5% ABV
  • JS92
  • WS91
  • RP93
  • WE93
  • WS92
  • WE90
  • WS91
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7.5% ABV

Winemaker Notes

The late-picked Brauneberger Juffer Riesling Spatlese has fine, forceful fruit in the aroma, a linear focus on the palate and a pure slate finish.

This wine is a great choice for spicy dishes with fresh flavors and a lively sweet/tart balance.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
This is very pure and refreshing, redolent of apricot preserves, with notes of citrus zest and mineral that give plenty of zip. The finish lingers with flavors of spice. Drink now through 2035.
RP 92
Robert Parker's Wine Advocate
Still a bit reductive but very clear and aromatic on the flinty nose, the 2015 Brauneberger Juffer Riesling Spätlese is intense, lush and filigreed on the palate, but also firmly structured and vital. Provided with a tight and mineral finish, this is an excellent, very elegant, precise and finessed Spätlese. It has a perfectly ripe fruit and a stimulating mineral backbone. This comes highly recommended!
WE 91
Wine Enthusiast
Dusty, spicy minerals cast shade over luscious yellow peach and nectarine in this deeply nuanced Spatlese. It's approachably juicy yet nervy with acidity. Delicate honey tones sweeten a lingering finish.
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Fritz Haag

Fritz Haag

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Fritz Haag, Mosel, Germany
Fritz Haag whose family has been engaged in viticulture at Brauneberg since 1605, is the town's most important proprietor. Using traditional cellar techniques and careful, selective harvesting he produces Brauneberger wines that have power and elegance with fine Riesling fruit and a subtle slate background in balance with generous fruity acids. One of his ancestors was a co-founder of the Brauneberger-Juffer-Sonnenuhr vineyard site. At present, the Fritz Haag estate owns the largest and best portion of this vineyard. All sites are 100% Riesling.

A sixth-century chronicle state that the vineyards of Brauneberg were "propter vinum" (because of wine) bequeathed to Verdun, France, then an important Roman commercial center. Napoleon paid tribute to the Brauneberger wines by fixing their prices above those of all other Mosel wines. When, in 1806, the Mosel vineyard sites were divided into classes according to the quality of their wines, Brauneberg was the only name in the first rank.

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.

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 more 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.

WBO30192750_2015 Item# 159857