A powerful Mosel Riesling full of vitality and character. Great quality here, will age surely.
Maximin Grünhaus is one of the historic estates of the Mosel in Germany. They are a Riesling specialist, organically farming their steep slopes. On the nose, this wine has aromas of fresh lemon and yellow plum, with minerality with excellent freshness. The sweetness and crisp acidity are well balanced, resulting in a Riesling with a refreshing, off-dry finish.
Producer: Maximin Grünhaus
Region/Country: Mosel, Germany
Production Method: Sustainable viticulture. This wine is produced with grapes harvested from younger vines in both the Herrenberg and Abtsberg vineyards and is made in an off-dry style.The grapes are harvested by hand and carefully pressed by a pneumatic press. The must is then fermented with natural yeasts, 50% in stainless steel tanks and the other 50% in large oak casks.
Style: Off-dry and medium bodied with refreshingly crisp acidity and lovely aromatic complexity
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.