RIESLING TRIUMVERATE I: Riesling disguised as Jon Snow’s Longclaw Flashcards
1
Q
Trocken, G.G. Wehlener Sonnenuhr Alte Reben, Dr. Loosen, 2016, Mosel – total acidity 8.8 grams / residual sugar 6.9 grams ($26, $30, $15.25)
A
- the ungrafted vines are over 100 years of age / they are from the Laichen and Sandpichter parcels within the Sonnenuhr vineyard
- the wine is fermented using indigenous yeasts, in a 3000 litre neutral oak cask and matured on the full lees for 12 months
2
Q
Trocken, Kiedrich Turmberg, Robert Weil, 2018, Rheingau – total acidity 7.4 grams / residual sugar 3.5 grams ($26, $30, $15.25)
A
- this vineyard, wholly owned by the Weil estate, is located beneath the Scharfenstein castle ruins (it was once part of the Kiedrich Wasseros vineyard… thank you 1971 German wine laws… but then re-emerged as a sole entity of 2005
- facing south-southwest at 50 to 60 degree slope, it has a thin topsoil of loess and loam, on top of solid slate, hewn from Middle Earth
- the wine is fermented and aged in large neutral oak casks
3
Q
Trocken, Forster Jesuitengarten, Heinrich Spindler, 2015, Pfalz – total acidity 8 grams / residual sugar 4.1 grams ($14.50, $16.50, $8.50)
A
- the Jesuitengarten was once the 2nd most important vineyard in the Pfalz (after the almighty Kirchenstück), according to the 1828 classification. But that was so long ago, before the birth of Franz Beckenbauer and the creation of Facebook, so no one really cared. BUT. Sontag Sindler did! He actually left Burgundy in the 17th century in pursuit of finer vineyards in the Pfalz… that is sort of insane and awesome
- the vineyard faces east and is at a gentle slope of 5 to 15 degrees, the soil composition is varied, from loam to sandstone to basalt, with some marly clay… and then you get to the slate at roughly 39 degrees, which is perfect for water retention
- the wine is fermented in stainless steel and aged in stainless steel
4
Q
Flight of Three Tastes of these Three Insane Wines ($34)
A
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