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St. Urbans-Hof Ockfener Bockstein Kabinett 2010

Riesling from Mosel, Germany
  • WS90
0% ABV
  • WS92
  • RP90
  • WE90
  • RP93
  • WS90
  • WS92
  • RP91
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Winemaker Notes

Elderflower, lilac, violet, and rose are the floral notes attributed to these wines along with the aforementioned smoky minerality.

These Ockfener Bockstein are the most refined and playful of St. Urbans-Hof's wines.

Critical Acclaim

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WS 90
Wine Spectator
Aromas of tropical fruit lead to flavors of peach, ripe apple, cream and spice that are backed up by fresh acidity. Lush midpalate, with some minerally notes on the finish. Drink now through 2038. 2,000 cases made.
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St. Urbans-Hof

St. Urbans-Hof

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St. Urbans-Hof, Mosel, Germany
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For our family, wine has been at the heart of life for generations. Our deep respect for the traditions of our region remains, as ever, the guarantee for the quality of our wines.

In our endeavours we give highest priority to maintaining the egological balance of our vineyards, in the belief that as winemakers we must recognize and respect the fragile unity of viticulture and nature.

St. Urbans-Hof employs traditional methods of wine growing and winemaking which have been used in the Mosel and Saar Valleys for centuries, some of which date back to the Romans. For example, the vines are grown on the traditional single-post 'Heart-binding' trellis system, whereby the canes are tied in the shape of a heart.

Also, organic fertilizers are utilized in order to maintain the natural balance of the soil. Most importantly, yields are kept at low levels in order to achieve intense and well-structured wines. For optimal flavour development, leaves are thinned and grapes are harvested as late as possible to allow for maximum ripening. All grapes are hand picked and carried from the vineyard in traditional shoulder-mounted containers called 'hotten' to ensure optimal fruit quality.

Just as important as the great length taken to deliver the best possible fruit from the vineyard is the careful attention given to the proper traetment of the grapes by cellarmaster Rudolf Hoffmann. The grapes are lightly crushed, after which they remain on the skins for a short period to ensure the complete release of aromas into the juice.

After this, the pulp of skins and juice is gently pressed and fermented in stainless steel tanks at cool cellar temperatures to fully capture the aromas, flavours and delicate natural spritz of the Riesling grape. The wines are then transferred into traditional 1000 litre 'Fuder' barrels for several months to harmonize, after which they are lightly filtered and bottled.

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.

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 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 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.

STC676696_2010 Item# 110385