Winemaker Notes
And a chewy bite of Riesling. Quince and cox-orange pippins and with a vanilla-bean spiciness in the middle; like a corn bisque with apple chips and a dusting of Chinese 5-spice.
Professional Ratings
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Robert Parker's Wine Advocate
Speaking as I was (see under this year's 'Soil to Soul' coverage) of potentially long-lived residually sweet Stub wines, his 2010 Niersteiner Bruckchen Riesling Kabinett reveals a nearly identical gross chemical analysis to the 'Soil to Soul' blend, though with marginally even higher acidity. Grapefruit, orange, quince, Persian melon, and white peach in succulent, yet almost electrically-charged profusion are palpably underlain with chalk that (at least metaphorically) corresponds to the make-up of this under-appreciated site just south of Nierstein the village. You'd be hard-pressed to find a better example of high-wire balancing or vivacious generosity of fruit even on the Mosel, and I fully expect that this outstanding value will delight for a dozen or more years.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, 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. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
WVWGST160_2010 Item# 117703