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Jakoby-Mathy Kinheimer Rosenberg Riesling Spatlese 2009

Riesling from Mosel, Germany
  • WS92
8.5% ABV
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3.0 2 Ratings
8.5% ABV

Winemaker Notes

This is a salty corn fritter of a wine, with an applesauce dip. Trust me, that nails it.

Critical Acclaim

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WS 92
Wine Spectator
Racy and delicate, with luscious flavors of peach, golden raisin and spice. Cream and custard notes envelop the juicy finish, which features plenty of mineral notes as well. Drink now through 2035.
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Jakoby-Mathy

Jakoby-Mathy

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Jakoby-Mathy, Mosel, Germany
2009 Kinheimer Rosenberg Riesling Spatlese
In the big loop of the Moselle between Traben-Trarbach and Bernkastel, you find the wine-village Kinheim, an officially recognized village for resting. The vinyards here are steep and the village snuggles up to them. The apparent narrowness offers plenty of romantic corners, worth seeing half-timbered houses and old wine courts. This is where Jakoby-Mathy is found.

Home to some of the world’s finest and longest-lived sweet and dry white wines, the Mosel is a region of Germany formerly known as Mosel-Saar-Ruwer—named thusly for the three rivers that flow through its dramatic valleys. Geology, climate and topography are paramount here, and the wines produced communicate a distinct sense of place. In addition to being prized for their heat-retaining properties, slate-based soils lend a stony minerality to the wines, contributing to some of the most recognizable terroir in the world. Cool temperatures necessitate the use of the region’s rivers to reflect heat onto the vineyards, and the best wines are made from sites with south or southwest facing slopes to receive sufficient direct sunlight for ripening. The breathtakingly steep slopes that straddle the river banks cannot be worked by machine, contributing to a high cost of labor (and treacherous working conditions).

Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically the sites that provide the best combination of sunlight, soil type, and altitude. These wines, dry or sweet, are distinguished by marked acidity, low alcohol, and intense flavors of wet stone, citrus, and stone fruit. With age, a pleasing aroma of petroleum often develops. The lesser plots are mainly planted with lower-maintenance but relatively neutral varieties like Müller-Thurgau and other German crosses, but Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc) can perform 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, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is 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 gasoline.

Perfect Pairings

Riesling is very 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.

WVWGJM079_2009 Item# 117700

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