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Flat front label of wine

Weingut Willi Schaefer Graacher Domprobst Riesling Auslese A P #1003 2002

Riesling from Mosel, Germany
  • RP97
0% ABV
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Winemaker Notes

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
Liquid minerals, spices, verbena, and linden can be found in the aromatic profile of the 2002 Riesling Auslese Graacher Domprobst A.P. #1003. Medium-bodied, elegant, and deep, this profound Auslese reveals harmonious layers of pears, slate, apples, fresh herbs, and spices. It is fruitier than the #1403, just as precise as well as equally long, complex and graceful ... it just has a touch less magic to it. Projected maturity: 2008-2038. Bravo!
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Weingut Willi Schaefer

Weingut Willi Schaefer

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Weingut Willi Schaefer, Mosel, Germany
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Weingut Willi Schaefer is a small 10 acres family winery that dates back to the year 1121. They produce exclusively Riesling, because they believe this grape is qualitatively the best that thrives on the weathered Devonian slate soil.

Willi Schaefer and his son, Christoph, aim to make their wines as gently as possible, treating the fruit, must and resultant wines with respect. As such, all their wines are treated in exactly the same way in the vineyard and the winery.

The vineyard parcels are located in Graacher Dompropst and Graacher Himmelreich, as well as in Wehlener Sonnenuhr. The plots are situated on steep slate slopes and consist of up to 100-year-old, ungrafted vines.

Home to some of the world’s finest and longest-lived sweet and dry white wines, the Mosel is a region of Germany formerly known as Mosel-Saar-Ruwer—named thusly for the three rivers that flow through its dramatic valleys. Geology, climate and topography are paramount here, and the wines produced communicate a distinct sense of place. In addition to being prized for their heat-retaining properties, slate-based soils lend a stony minerality to the wines, contributing to some of the most recognizable terroir in the world. Cool temperatures necessitate the use of the region’s rivers to reflect heat onto the vineyards, and the best wines are made from sites with south or southwest facing slopes to receive sufficient direct sunlight for ripening. The breathtakingly steep slopes that straddle the river banks cannot be worked by machine, contributing to a high cost of labor (and treacherous working conditions).

Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically the sites that provide the best combination of sunlight, soil type, and altitude. These wines, dry or sweet, are distinguished by marked acidity, low alcohol, and intense flavors of wet stone, citrus, and stone fruit. With age, a pleasing aroma of petroleum often develops. The lesser plots are mainly planted with lower-maintenance but relatively neutral varieties like Müller-Thurgau and other German crosses, but Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc) can perform 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, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is 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 gasoline.

Perfect Pairings

Riesling is very 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.

ARP172253_2002 Item# 172253