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| SAAR
“Erich Weber has gone his maverick winemaking ways…following procedures that would have been familiar from 50 - 75 years ago.” |
| Niedermenniger Herrenberg Spätlese |
Whereas a typical harvest for modern riesling is somewhere between 50 and 70+ hectoliters per hectare, Erich Weber’s very old riesling vines yield harvests that score more frequently in the twenties. The Herrenberg is planted in red slate, facing southeast, and the vines are "würzelecht" (ungrafted). Weber doesn’t use any stainless steel in his cellar; the wines are fermented in individual wooden barrels, using natural yeasts. This means that the fermentation will take place over the course of months rather than weeks, and that the wines pick up a great deal of texture in this process. Most of Hofgut Falkenstein’s wines are fermented dry. They would in fact be aggressively tart, were it not for the oxygenated texture from the barrel fermentation and aging, which balance the acids in a rather clever and inventive fashion.
Find lovely aromas of peach and peach pit, with a gripping mineral profile and beautifully textured. There is a perfect balance of acid (9g) with residual sugar (10g) and alcohol (12%), with a classic presence and uncommon persistence on the palate. Even with the ten grams of residual sugar, the overall impression is that of a dry finish.
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| Krettnacher Euchariusberg Auslese |
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