Scintillating German Riesling from of the Mosel’s finest. Ripe fruits, florals and crisp acidity.
Maximin Grünhaus is one of the historic estates of the Mosel in Germany. They are a Riesling specialist, organically farming their steep slopes. ‘Maximin’ is sourced from various vineyards in the Mosel-Saar-Ruwer, and has a charming lightness with notes of citrus and fresh green apple and a lively lifted finish.
Producer: Maximin Grünhaus
Region/Country: Mosel, Germany
Production Method: Sustainable viticulture. Once the grapes were harvested, they underwent cold fermentation in stainless steel tank to retain the fruitiness and freshness present in the final wine.
Style: Off-dry and light bodied with refreshingly crisp acidity and lovely aromatics
Pairing Suggestion: Spicy foods, Asian cuisine
Profile: Generally lighter in alcohol with refreshingly crisp natural acidity and typically highly aromatic. Riesling has the ability to translate terroir through distinct aroma and flavour profiles. It is produced in a range of styles, from bone dry through to lusciously sweet, and is capable of maturing and evolving over decades in the bottle. Typical fruit profile ranges from citrus (lemon and lime) through orchard (green and red apple) to stone and tropical (pineapple, peach, nectarine) depending on where it is grown and the intended style of Riesling.
Classic Regions: Eden and Clare Valleys (Australia), Mosel, Rheingau, Rheinhessen, Nahe (Germany), Alsace (France), Kamptal, Kremstal (Austria)
Weingut Maximin Grünhaus
Located on steep, south-facing slopes two kilometres from where the river Ruwer meets the Mosel, the estate of Maximin Grünhaus has a history of viticulture that dates back to Roman times. A Riesling specialist, the property is divided into three separate, but contiguous vineyards, each with their distinct microclimate, gradients and soils: the Abtsberg, the Herrenberg, and the Bruderberg. Work in the vineyards is finely tuned with nature, with organic fertiliser and cover crops of wild herbs preferred to pesticides or herbicides. The grapes are harvested by hand in several passes to capture the right ripeness levels across the vintage.