`Abtsberg` Grosse Lage Mosel Riesling Kabinett

Mosel

Maximin Grünhaus

Located on steep, south-facing slopes two kilometres from where the Ruwer river meets...

the Mosel, the estate of Maximin Grünhaus has a history of viticulture dating from the Roman times. It takes its name from the Abbey of Saint Maximin, a Benedictine monastery which owned the land from the 7th to 18th century. Passing into French administration under Napoleon and then eventually to the von Schubert family in the late 19th century, the estate is now overseen by Carl von Schubert, who represents the fifth generation taking care of the vineyards.

View producer page

Vineyards

The Abtsberg vineyard is classified as a VDP.Grosse Lage, designating it as one of the best in Germany which produce wines particularly expressive of their site with exceptional ageing potential. The Abtsberg is the most famous and steepest vineyard of the estate. The soil is composed of blue Devonian slate. The hillside runs south-east to south-west, achieving a gradient of up to 70%, which requires laborious hand-harvesting. The Abtsberg is located directly outside the castle Maximin Grünhaus and wines harvested from this vineyard are amongst the longest-lived Rieslings of the region.

Vintage Information

The beginning of the 2016 season was typical, but high rainfall in early summer created serious disease pressure, which required careful vineyard management. Late frost and hail in the spring threatened the entire harvest. However, the weather improved from July onwards and the crop quality recovered, resulting in wines lower in alcohol and higher in acidity than 2015.

Vinification

Made in the Kabinett style, the wine is harvested relatively earlier in the season compared to the Spätlese to create a lighter and more delicate style. The cellar is situated minutes from the vineyards to ensure quick pressing after harvest to retain aromatics, freshness and complexity of the resulting wine. The grapes are harvested by hand in several stages to capture the right ripeness levels across the vintage. The grapes are carefully pressed by a pneumatic press. The must is then fermented with natural yeasts in stainless steel tanks and a Fuder, a classic Mosel 1,000-liter oak cask, made from wood from the estate’s own forest by local coopers. The fermentation was stopped by chilling, leaving a natural residual sugar level of 54.8 g/l.

Tasting Notes

On the nose, this wine has aromas of fresh lemon zest and hints of tropical fruits. The palate is fresh with an elegant minerality. The sweetness is perfectly balanced with a crisp finish.

Vintage Information

Vintage 2016
Grape varieties 100% Riesling
Region Mosel
Winemaker Stefan Kraml
Alcohol (ABV) 7.5%
Acidity 8.8g/l
Residual Sugar 54.8g/l