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||94 Pts Mosel Fine Wines||Size:||750ML
94 Pts Mosel Fine Wines
"Harvested at 98 Oechsle, this Auslese offers an absolutely stunning nose of licorice, smoke, grapefruit, gooseberry, flowers, spices, paired with some richer notes of exotic fruits and bakery products (from fermentation). The wine is still restrained on the palate with great intensity and power of aromatics. The finish is however superbly focused, clean and very long. This is an outstanding Auslese in the making! 2022-2044"
93 Pts John Gilman - View from the Cellar
"The 2014 Euchariusberg Auslese is lovely, offering up a nicely reserved nose of apple, tangerine, a touch of menthol, complex, slate minerality, citrus peel and a bit of smokiness in the upper register. On the palate the wine is medium-full, pure and dancing, with a fine core, good acids and excellent length and grip on the nascently complex and racy finish. Fine juice and a lovely follow-up to the superb 2013er. 2019-2045. 93."
"Erich Weber of Hofgut Falkenstein makes ultra-traditional, mostly dry-tasting Saar Rieslings. He likes to call himself "Winzer Weber." Winzer is German for winegrower. In other words, the emphasis is on the work in his vineyards. With his tan and rugged face, he looks the part, too."
"Erich ferments exclusively with wild yeasts in old wooden casks in a deep, cool cellar, and most of his wines end up either naturally dry (trocken) or off-dry (feinherb). Falkenstein, therefore, is one of the rare Saar producers that specializes in distinctive, bracing, light, dry Rieslings, bottled traditionally by the cask. The bone-dry wines can be a little of a shock, when first tasted, even for fans of Saar Riesling, as some tasters might find them a little too sharp."
"At the moment, Falkenstein has about 8 hectares planted in and around the remote village of Konz-Niedermennig. The holdings could double when his son Johannes, who is finishing up his studies at Geisenheim, takes over in a few years. Erich's youngest son, Paul, and his eldest, Franz, also help out, especially during harvest. The vineyards, all in Konzer Talchen ("little valley"), include Krettnacher Altenberg and Euchariusberg, Niedermenniger Herrenberg and Sonnenberg, and Falkensteiner Hofberg." - Exporter
"The once renowned Euchariusberg is relatively steep and looks like a mini-Scharzhofberg, with primarily gray slate, along with chunks of harder slate stones. Over the years, the Webers have acquired several prime parcels in Euchariusberg."
"Krettnacher Altenberg and Euchariusberg are two of the few top-ranked sites on the Saar, according to the Saar und Mosel Weinbau-Karte, a Prussian viticultural tax map from Clotten, which was first printed in 1868." - Exporter
"The average age of the Webers' vines is between 40 and 50 years old, the oldest are from 60 to 80 years old, over 40 percent ungrafted. These are wire-trained with 2.5 meters between rows. The Webers work close to organic, except for preferring one synthetic spray to Bordeaux mixture (copper sulfate and hydrated lime) to fight against downy mildew or peronospora. "Copper is a toxic heavy metal," Erich says. "This one synthetic treatment doesn't build up in the soil like copper does." " - Exporter
"The harvest is usually done in three stages - lower, middle, and upper sections of each hillock. The small harvest team then does three separate passes in the middle and upper parts. The crest of the southern slopes is the most privileged area. Erich likes to pick the gold-yellow grapes first, then those affected by botrytis followed by the rest. Yields are small because of a relatively low-density planting and strict harvesting from old vines." -Exporter