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Schloss Wallhausen Two Princes 2006

Riesling from Germany
  • WS88
0% ABV
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3.3 3 Ratings
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3.3 3 Ratings
0% ABV

Winemaker Notes

The 2006 P2 displays a perfect balance between sweetness, acidity and minerality. Delicate flowers of apricot and nectarine, with a lovely, crisp finish.

This wine is an excellent match for all sorts of starters, seafood and white meat, or simply on its own.

Critical Acclaim

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WS 88
Wine Spectator
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Schloss Wallhausen

Schloss Wallhausen

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Schloss Wallhausen, Germany
Prinz zu Salm-Dalberg'sches Weingut at Schloss Wallhausen is one of Germany's oldest traditional wine estates – the oldest wine estate, which has been family-owned all the time. Michael Prinz zu Salm-Salm, the estate owner and current president of the VDP (German association of Prädikats-und Quality wine estates) can trace his family tree back to 932 and his vineyards to 1200. Nowadays the wine estate not only stands for high quality wines, but Prince Michael Salm has also implemented organically viticulture, the estate has been certified since 1995 by NATURLAND in Germany.

Producing some of the finest white wines in the world, Germany is one of the world’s most misunderstood winegrowing countries. Many wine consumers of a certain age will recall with amusement and a twinge of horror the sugar-laden Liebfraumilch of their formative drinking years. But today Germany is building its reputation upon fine wines at all points of the sweet to dry spectrum, the best of which can age for many decades.

The world’s northernmost region for quality wine production, Germany faces some unique viticultural challenges due to its extreme marginal climate. Fortunately for the lover of German wine, because they hover a bit under the radar, they tend to remain surprisingly affordable—for now.

Germany is best known for white wines, particularly Riesling, which is cold-hardy enough to survive very chilly winters, and has enough natural acidity to create balanced wines even at the highest levels of residual sugar. These are classified by ripeness, and can be picked early for dry wines with searing acidity, or as late as January following the harvest for lusciously sweet ice wines.

Other important white varieties include fairly neutral workhorse Müller-Thurgau as well as Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). Spätburgunder (Pinot Noir) grown in warmer pockets of the country is, at its best, elegant and structured enough to rival red Burgundy.

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, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very 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.

YNG181029_2006 Item# 91625