Robert Weil Kiedrich Grafenberg Riesling Spatlese 2015
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Wine Enthusiast
Perfumed notes of honey and tangerine are accented by savory accents of pollen on the nose of this complex Spatlese. Concentrated stone fruit and pineapple flavors fall lusciously on the palate, offset by sprays of acidity. It's pristinely fruity yet nuanced and mineral. Enjoy now for its freshness, but it will improve through 2027 and hold for another decade.
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Wine & Spirits
Classic Weil, this pairs intense minerality with dense, rich, ripe fruit, everything presented with clarity. It moves through the mouth like a race car, fast, quiet and sleek, the acidity powering it through a long, resonant finish. It’s not so much sweet as it is concentrated, easily able to stand up to a roast pork shoulder or lobster bisque. This comes from one of Weil’s top sites, a steep southwest-facing slope in a sheltered side valley, where the phyllite soils—a stone between slate and schist—are interspersed with deeper, softer loess and loam.
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Wine Spectator
Very fresh and juicy-tasting, with fresh-cut green apple, dried apricot and lemon curd flavors. Savory in the midpalate, with a crunchy finish that offers ginger snap accents. Drink now through 2030. 660 cases made.
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Weingut Robert Weil, one of the region's younger estates, is located in the heart of Kiedrich, a village first documented in 950. Its profile is marked by the artworks and architecture of the Gothic parish church St. Valentine, aristocratic Gothic, Renaissance manors, and the tower of Scharfenstein castle, a former residence of the electors and archbishops of Mainz.
The estate cultivates vineyards planted 100% with Riesling grapes. Wilhelm Weil, the great-grandson of the estate's founder, carries on the tradition of uncompromising, quality-oriented practices in the vineyards and in the cellars. The historical manor house, the ultra-modern cellars and the vinothek stand side by side in a beautiful park – the same synthesis of old and new that is reflected in the estate’s philosophy of winemaking.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, 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. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Practically one long and bucolic hillside along the northern bank of the Rhein River, the Rheingau stretches the entirety of the river’s east to west spread from Hocheim to Rüdesheim.
Variations in elevation, soil types, and proximity to the Rhine cause great diversity in Rheingau Riesling. Some of the better Rieslings in warmer years come from the cooler and breezier sites at higher elevations. In cooler years, sites closer to the river may perform better.
In the village of Rüdesheim, slopes are steep and soils are stony slate with quartzite; Rieslings are rich and spicy, intense in stone fruit and show depth and character with age. World class Rieslings come from farther east on the river through Geisenheim, Johannisberg, Winkel, Oestrich and past Erbach as well, where soils of loess, sand, and marl alternate. Long-living, floral-driven and mineral-rich Rieslings come from the best of these sites.
Rheingau growers became early activists in promoting the dry style of Riesling, low yields and the classification of top vineyards, or Erstes Gewächs (first growths). Proximity to the metropolitan markets of Mainz, Wiesbaden, and Frankfurt keeps Rheingau in high reputation. While dry wines are the style here, Rheingau isn’t short of some amazing Auslesen, Beerenauslesen, and Trockenbeerenauslesen.
Rheingau doesn’t mess with many other grapes—in fact 79% of its total area is dedicated to Riesling. But it produces some fine Pinot noir, especially concentrated in Assmannshausen, a bit farther west from Rüdesheim.