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Schloss Saarstein Saarstein Spatlese 2001

Riesling from Mosel, Germany
    0% ABV
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    Winemaker Notes

    For this Spätlese, vines over 40 years old provided a yield of only 20 hectorliters. This led to a pronounced concentration of bouquet and flavor, with aromas of gooseberry and exotic fruit (lychee and maracuja). While quite charming to drink now, this wine would reach its true potential after 10 to 15 years in cellar. - a perfect accompaniment to more spicy dishes and oriental cuisine

    Critical Acclaim

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    Schloss Saarstein

    Schloss Saarstein

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    Schloss Saarstein, , Germany
    Schloss Saarstein
    The Saarstein estate owns the oldest vineyards in the village of Serrig. On the steep monopoly site of "Serriger Schloss Saarsteiner" Christian and Andrea Ebert put all their enthusiasm and dedication to produce great Rieslings. Schloss Saarstein wines are noted for their elegant steeliness balanced with crisp fruit.

    Production is concentrated on the one vineyard surrounding the estate with great emphasis on strict selection when hand-picking. The wines are then carefully treated in wooden thousand-liter barrels, called "fuder", to maintain each wine's individual character. Schloss Saarstein now ranks among the leading producers of the Saar Valley.

    The Mosel-Saar-Ruwer region is known for the finest Riesling wines in the world. Saar wines are elegant, distinguished by a fine fruity aroma and a pleasant steely acidity.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    YNG315423_2001 Item# 54429

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