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St. Urbans-Hof Estate Riesling QbA 2007

Riesling from Mosel, Germany
  • WS90
0% ABV
  • W&S90
  • WW90
  • WS90
  • WS88
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Currently Unavailable $12.99
Try the 2016 Vintage 15 99
15 79
12 99
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4.3 3 Ratings
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4.3 3 Ratings
0% ABV

Winemaker Notes

Crisp, racy and refined, reflective of the style that every lover of Riesling from our area seeks ...light and elegant with wonderful fruit flavor. This taste profile for the 2007 vintage wines is the inimitable hallmark of top-quality Mosel Riesling, low in alcohol yet bursting with fruit flavor and minerality, providing a vinous transparency of time and place.

Critical Acclaim

All Vintages
WS 90
Wine Spectator

#56 Wine Spectator Top 100 of 2008

Needs a little air to reveal its floral, apricot and slate aromas and flavors. Beautifully integrated, with a lingering, stony, savory finish. Drink now through 2018. 10,000 cases made.

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St. Urbans-Hof

St. Urbans-Hof

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St. Urbans-Hof, , Germany
St. Urbans-Hof
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.

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

A fortified wine named after the solitary island from which it comes, Madeira’s home is a steep, volcanic island in the middle of the Atlantic Ocean that rises to over 6,000 feet at its highest point. As is the case with many wine styles of the world, Madeira was born more or less out of a mistake.

During the 1600 and 1700s, the island of Madeira was an important pit stop for sea treks to the Americas and the East Indies. Shippers would load up on Madeira wine on their way across the Atlantic. Given Madeira’s likelihood to spoil on the journey, they added a little brandy to help preserve it. The subsequent heating and cooling, as the casks made their way across the sea, deepened and improved the wines’ flavors.

Today there are two main types of Madeira. Blended Madeira is mostly inexpensive wine but there are a few remarkable aged styles. Single varietal Madeira, made as both non-vintage or single vintage wines, is usually the highest quality Madeira and has the longest aging potential.

Four different grape varieties are used.

Sercial shows lemony, spice and herbal notes with a stony mineral character and make great aperitif wines.

Verdelho is smoky and dry and pairs with a variety of foods.

Boal is complex with flavors of roasted coffee, caramel, cocoa and dates.

Malmsey is the sweetest and fruitiest with roasted nut and chocolate notes.

SWS191968_2007 Item# 97023

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