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Maximin Grunhauser Herrenberg Riesling Kabinett 2014

Riesling from Mosel, Germany
  • WE93
  • WS91
  • TP91
7% ABV
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7% ABV

Winemaker Notes

A classic, elegant Ruwer Riesling with enormous aging potential. This wine displays an herbal nose, ripe fruit notes on the palate, and invigorating acidity.

Critical Acclaim

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WE 93
Wine Enthusiast
Chalk and slate notes juxtapose fragrant, sweet-tart tangerine, lime and lemon on the nose and palate of this laser-edged kabinett. A kiss of honey gives the midpalate just a touch of sweetness that lingers long on the finish.
WS 91
Wine Spectator
The 2014 Maximin Grünhäuser Herrenberg Riesling Kabinett (AP #10) offers a super clear and well focused bouquet of white peach and mirabelle plum aromas, but is a bit too dropsy for my taste. Very light and elegant on the palate, this is filigreed Riesling with a charming sweetness and fruit that is very attractive for the masses, whereas Riesling freaks might find it too charming. However it will age very well and lose its primary fruit character over the years.
TP 91
Tasting Panel
Smooth, ripe peach, juicy and rich; lush, elegant and tangy with sweet style and a long finish.
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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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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.

RPT78738397_2014 Item# 147453