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Maximin Grunhauser Abtsberg Riesling Superior 2007

Riesling from Mosel, Germany
  • RP90
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Winemaker Notes

Abtsberg vineyard give superb quality grapes that are fermented with natural yeasts in traditional large old oak casks. The result is an off-dry wine that embodies all the characteristics of classic Maximin Grünhaus: perfectly balanced peach and apricot fruit, with delicate spicy mineral flavors and a lingering finish. This wine has great ageing potential

The Abtsberg Superior is a perfect match for all kinds of seafood, poultry and many dishes of the Asian cuisine.

Critical Acclaim

RP 90
The Wine Advocate

The 2007 Maximin Grunhaus Riesling Abtsberg Superior mingles almond, white peach, and musk melon in the nose and on a creamy, yet lusciously juicy palate. While more staid than the corresponding Herrenberg, it displays ample refinement, citric refreshment, and stone, salt, and graphite mineral nuances, and should be worth following for at least 12-15 years.

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Maximin Grunhauser

Maximin Grunhauser

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Maximin Grunhauser, , Germany
Maximin Grunhauser
First documented in 966 A.D. the von Schubert estate is not only one of the oldest but also one of the best. They are sole owners (Monopole) of the 3 vineyards (Abtsberg, Bruderberg and Herrenberg) that the estates wines are coming from. Since 1982, Dr. Carl von Schubert manages the estate according to the motto: "As much handling as necessary, but as little as possible", putting him and his wines worldwide in the top class.

Central Otago

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YNG556424_2007 Item# 102961

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