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Flat front label of wine
Flat front label of wine

Maximin Grunhauser Herrenberg Riesling Kabinett 2008

Riesling from Mosel, Germany
  • W&S91
  • WE90
  • RP90
8.5% ABV
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  • WS91
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  • WE91
  • RP91
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Try the 2016 Vintage 34 99
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8.5% ABV

Winemaker Notes

Elegant tones of peach and some tropical fruit. Very refined, well structured, mineral acidity combined with an elegant fruitiness and an endless finish. Marked by the intensive spice of the wild yeast, powerful characteristic of the slate soil. Great pleasure to drink right away and great potential to age for 20 years and more.

Critical Acclaim

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W&S 91
Wine & Spirits
Graceful, elegant and finely drawn, this captures the verve and refinement of the vintage. Right now, it's still wrapped up in some post-fermentation yeastiness, but the balance and slate expression are beautiful, and it promises to develop superbly in the cellar.
WE 90
Wine Enthusiast
There's a lot going on here, with petroleum, musk, orange flower and clove scents on the nose while the palate is as light as a feather, with mouthwatering acidity and a zippy, cinnamon-infused finish. Drink now or hold several years for more complexity.
RP 90
Robert Parker's Wine Advocate
Fusil, herbal, gooseberry, apple, and yeasty fermentative notes rise from the glass of 2008 Maximin Grunhauser Herrenberg Riesling Kabinett A.P. #27, which brims with tart apple and berry as well as ripe honeydew melon fruit on a palate of memorable generosity, lift, clarity, and refreshing persistence. Hints of cinnamon, ginger, nut oils, and crushed stone add considerable allure and complex counterpoint to the long finish of this 8% alcohol Riesling that should be worth following for 12-15 years, just as were Grunhaus Kabinetts from the 1980s and early 1990s. An A.P.#5 Herrenberg Kabinett – while clear in the nose – displayed an odd milkiness and diffusion on the palate which may have been a function of the wine’s spontaneous fermentation.
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Maximin Grunhauser

Maximin Grunhauser

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Maximin Grunhauser, Germany
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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.
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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 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.

OPI29516_2008 Item# 109106