Wéingut Max Ferdinand Richter, Classic Riesling, QbA Mosel, Germany, 2017
The sharp 'V' of the Mosel valley cuts through the landscape leaving steep slopes where the vineyards are planted. It offers great potential for wine, but a greater challenge to cultivate and harvest. Using all their accumulated knowledge over the generations, the Richters’ fastidiously work the land, focusing on small crop sizes, all-natural fertilizers and other sustainable practices to achieve a pristine crop each year. The work in the cellar shows the same attention to detail, with gentle pressing and slow temperature-controlled fermentation in traditional old oak barrels (fuders). This careful, deliberate process preserves the quality of the grapes, develops the unique character of the single-vineyard cuvées, and gives the wine exceptional longevity.
The challenge of cultivating vines on the steep, slate slopes of Mosel is overcome by fastidious handwork, small crop sizes, all-natural fertilizers and sustainable farming practices. Additionally, all harvesting is done by hand. The Classic Riesling is produced from 50+ year old vines that show the mineral grip from slatestone terroir.
Vinification starts with gentle pressing and slow temperature controlled fermentation in traditional old oak barrels (fuders), but without intention of adding any oak flavours to the wine. This careful, deliberate process preserves the quality of the grapes, develops the unique character of the single-vineyard cuvees, and gives the wine exceptional longevity. Aged for 3 to 4 months in very old oak fudres, which does not impart any "oak influence" to the wine but is an essential part of the elabroation of the wine.
Time: 3 to 4 Months; Type: Old Oak German Fudres (1000 l); % oaked: 100; % new oak: None;
Made from grapes from 50 year old vines. It offers a delicate and elegantly floral nose of almond, yellow peach, tangerine, herbs and smoke. The wine is superbly playful and unusually intense for an Estate wine on the palate. The finish is focussed and tasting dry as the after-taste is all about minerals and racy citrusy fruits.
Fish (perch pike), white meat, pasta, oriental and spicy plates, sushi too.