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Wolfberger Riesling 2016

Riesling from Alsace, France
  • WE90
12% ABV
  • WE89
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12% ABV

Winemaker Notes

This Riesling of a beautiful yellow color, marked by an intense nose of fresh fruit, develops notes of citrus, pear with a spike of white flowers. The attack on the palate is fresh, endowed with a nice acidity and with a beautiful presence of citrus fruits on the finish.

It is an elegant accompaniment to seafood and shellfish, sushi, terrine fish, grilled, in sauce or pies, roasted poultry, snails, sauerkraut and regional dishes, fresh goat cheeses.

Critical Acclaim

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WE 90
Wine Enthusiast
Lime and lemon zest are joined by aromatic citrus foliage on the nose. The palate replays these sprightly refreshing notes and lets them ripple across the slender palate. This is light, dry and will put a spring in your step with its citrus liveliness.
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Wolfberger

Wolfberger

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Wolfberger, Alsace, France
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Wolfberger’s history shows constant evolution in the form of new winegrower memberships. Founded in Eguisheim, near Colmar, Wolfberger is today equally divided between the Bas-Rhin and the Haut-Rhin, due to the wine press and the cellars at Dambach-la-Ville and to the fact that half of the member winegrowers come from the Bas-Rhin. The Wolfberger activities are: vinification, distillation, bottling, packaging, delivery and marketing of its products.

With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.

The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.

Riesling is Alsace’s main specialty. In its youth, Alsatian Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.

Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsatian wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.

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, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings 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 petrol.

Perfect Pairings

Riesling is quite 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.

AUT16WOLFBRIESL_2016 Item# 280667