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Vereinigte Hospitien Scharzhofberger Riesling Kabinett 2004

Riesling from Mosel, Germany
    0% ABV
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    0% ABV

    Winemaker Notes

    Riesling is the main varietal (90%) from partly old ungrafted vines! The remaining 10% is concentrated on the Pinot varietals, 1/3 each: Grauburgunder (Pinot Gris), Spaetburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc).

    The Scharzhofberg is one of the finest vineyards in Germany, probably planted by the Romans. It is one of the very few famed sites whose wines are sold without mention of the village name.

    The winery is in the old building of the United Hospices, "Vereinigte Hospitien". The wine cellars are bedded in old Roman stonework that was built around 330 A.D. The label is the figure of Saint Jacob with a pilgrim's staff and seashell. This relates to the St. James Public Hospital originally a hostel/shelter for wanderers on their way to the tomb of Apostle James in Spain. The tribute to Saint Jacob on the bottle spreads good name all over the world.

    Critical Acclaim

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    Vereinigte Hospitien

    Vereinigte Hospitien

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    Vereinigte Hospitien, , Germany
    Vereinigte Hospitien
    In 1805, Napoleon issued an imperial edict which consolidated all the various hospitals in Trier; homes for lepers, for the poor and orphanages. This was the beginnings of the foundation of the United Hospices, Vereinigte Hospitien, which was then part of the French Empire. Over 25 hectares of vineyards are cultivated mainly thanks to endowments and gifts, and are situated in the Saar (Kanzem, Wiltingen, Serrig) and Mosel (Piesport, Bernkastel, Graach) valleys. The Hölle (“hell“, referring probably to the heat generated in this steep slatey hillside) in Wiltingen is a monopole site of the estate.

    The wines are marketed under the Sanctus Jacobus label name, depicted on the labels by St. Jacob or James with a pilgrim's staff and seashell. This relates to the St. James Public Hospital which was originally a hostel for pilgrims on their way to the tomb of James the Apostle in Spain. Records mention Sanctus Jacobus wines as early as 1464 and this is the oldest written documentation of Riesling being cultivated on the Mosel.

    Alexander Valley

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    A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

    In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

    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.

    HNCHOSSRK_2004 Item# 88021

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