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Strub Niersteiner Bruckchen Kabinett Riesling 2009

Riesling from Rheinhessen, Germany
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Winemaker Notes

After all the tongue-numbing work of blending it, we ended up with a fairly simple cuvee of three tanks. We waffled; one blend was really fennely but the other, we agreed, was more suave, with more polish and repose. Not that it lacks energy; it has minerality and its roasted-corn typicity has less scallion than usual.Elegantly long finish.

Critical Acclaim

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WS 90
Wine Spectator

Smoke and mineral aromas suggest red slate, augmented by passion fruit and pineapple flavors. This is light-weight and detailed, with balance and fine length. Drink now through 2022. 460 cases imported.

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Strub
Strub, , Germany
Strub
In a region most recently known for high-yielding, innocuous varieties like Sylvaner and Müller-Thurgau that have tainted the reputation of German wine as a whole, Walter Strub and his son Sebastian are crafting transparent, pure expressions of Riesling on slopes along the Rhine River in Nierstein. The Strub family has been making wine in Germany’s Rheinhessen region since 1710, Walter Strub is the 11th generation of his family to produce fine Riesling of international repute from the family vineyards.

Sebastian Strub, fresh from graduating Geisenheim and an apprenticeship at Donnhoff, has begun making his mark on the winery, bringing the wines into sleek focus. Sebastian has introduced a small filtration to control oxidation, eliminated sussreserve (balance, he believes, is best achieved through blending), and accelerated fermentations, preferring a faster, warmer ‘cleaning’ of the must. Additionally, Sebastian has placed more focus on the family’s vineyard work, including the use of straw coverings between rows to prevent erosion and aid in water retention – a technique he learned while working at Donnhoff.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

WVWGST153_2009 Item# 112292

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