Really lovely wine. A bit more traditional than some of the other wines I like from the Mosel. I think this needs some age to really shine. 12.5 abv pure Pinot.
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This should be really great.
How did the Mosel become Germanyâs newest hotspot for Pinot Noir? Join us on 3 December for our next TRINKtalks to find out!
In partnership with @mosel_faszinationwein three thrilling SpÀtburgunder interpreters will join us on for what is sure to be a thought-provoking conversation:
@tobiasfeiden of the Mosel Terraces
@gernotkollmann of the mid-Moselâs @immichbatterieberg
@jonasdostert in the limestone-laden Obermosel
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How did we get from early experiments in wan and reedy or overbearing and international to todayâs playful, fresh, lissome expressions that embrace depth and complexity?
What are growers dialing in to coax Pinot into a place, if not of preeminence, then at least pride on wine lists from Berlin to Paris, Tokyo to New York?
How does a region with a reputation built on Riesling expand its message to include red?
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Not enough can be said in praise of the pioneers to plant SpÀtburgunder in the Mosel again, including Bert Simon, Ulli Stein, Erich Weber, and Heinz Welter. Ulli deserves special mention for helping get red wine from the Mosel unbanned in 1986.
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Hell yeah! Ulli!
And also Markus Molitor he planted in 1986 as soon as the law changed. He brought one of the first wines from that planting, a 90 Graacher Himmelreich to last yearâs Spatburgunderstudy.
Just curious when did Erich plant your Spatburgunder?
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Thanks for pointing that out. Bert Simon was the first to plant SpĂ€tburgunder in the Saar again. He planted the vines in the mid-eighties. Erich Weber planted his first SpĂ€tburgunder a few years later. He has since grubbed up his two original vineyards with this grape varietyâone in Niedermenniger Sonnenberg, the other close to Falkenstein. The oldest remaining parcel of SpĂ€tburgunder is nicknamed Pennick high up in Niedermenniger Herrenberg and was planted in 1990. The grapes from this vineyard made your 2020 Saar rosĂ© for Source Material. Erich and Johannes Weber have since planted SpĂ€tburgunder vines at the foot of the hill a couple of years ago.
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Huge Wasenhaus retrospective tonight @Noreetuh, New Yorkâs largest and greatest German Wein Haus. Notes to come.
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Excited to read the notes. There is a larger German Wine Haus 5 minutes from Noreetuh which you have been too: 
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Yours, probably. 
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Opened one of my 2022 Sven Enderle Pinot Noir. Itâs the Basis wine, itâs pretty intriguing, but seems a bit disjointed at the moment. Hereâs my CT:
Great nose. Palate is full of broody, stemmy fruit and tuff. The fruit shows as cranberry and sour cherry. While this bottle was enjoyed and didnât last the evening, something seems to be missing. Didnât get any of the silkiness noted in the MFW review. Reminds me in a good way of E&M Liaison and other Baden SpĂ€tburgunder that arenât trying to be Burgundy. Rating Very Good and hoping for a little development in a year or two.
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Iâll join in spirit, Iâll be traveling to Medellin and taking a 2022 Steinâs Red Light with me 
While I understand your point, the Upper Mosel produces a different style of Riesling and SpĂ€tburgunder. Jonas Dostertâs Pinot Noirs are light but are from limestone soils, which have a higher pH than slate soils. In fact, Mosel growers with slate traditionally lime their soils to neutralize them; the limestone often comes from the Upper Mosel. Jonas Dostertâs wines are also raised in secondhand Burgundian barrels. Thereâs a kinship with Burgundy.
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Today I had 2012 Rudolf FĂŒrst âSchlossbergâ SpĂ€tburgunder and unfortuntely it is just oak, oak and oak. Where is the fruit??? And no elegance and no finesse. Very disappointing.
2022 FĂŒrst âTraditionâ is much much better. All related to climate change and better use of oak etc etc. My suggestion/assumption in my TN that 2022 Tradition would have been a Top-SpĂ€tburgunder 10-15 years ago was correct. Unfortunately (!), as I had such a beautfiful duck with apple&orange stuffing in the oven.
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Thanks for your tasting note. Too bad the wine is oaky.
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opened my first E&M liaison 22 a few nights ago, pnp it was very green and tasted a bit thin, within ~20 mins it really started to open up and flesh out with more fruit, Iâm going to leave my other bottles alone for a little bit longer. I think they will really come into their own with another 2-3 years. I have one of the sven enderle pinots in my queue to check in on soon, but it sounds like theyâre in a similar place now - Iâm curious as to how they compare/contrast to my palate.
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2020 Lehnert Veit Falkenberg - This was very good. It had a perfect blend of rusticity and fruit. Served blind to my better half whom has an excellent palate, next to a Bourgogne from a well known Burgundy producer and she shockingly preferred this. Great value at about $20 in Europe.
I donât know too much about the domain:
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Carbonic maceration kills my wine libido 
Steinâs Red Light! will continue to be my choice for a light SpĂ€tburgunder
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I would recommend trying the Lardot as well.
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No, I am not convinced. Very austere with no charm and only very little red fruit incl. too much acidity. Where are the layers&length etc etc???
On the other hand a wonderful historic example of the development of German SpÀtburgunder. What a quantum jump we witnessed with the 2022 vintage.
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Had the 22 Wasenhaus Bellin yesterday and it extremely closed. I would not touch it again for awhile. The 22 Base is open and just beautiful.
I picked up a 2022 Mohlin for Thanksgiving Dinner in Burgundy and have to open it because I am not checking a bagâŠwill report back!
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So, two days ago I was still wondering whatâs this strange cult-like thread of sour-wine loving people. Well, I finally understand a bit more. I can appreciate my entry into it here (despite it being a hot vintage wine) as something similar to a cold vintage burgundy, with good acidity to take the mind towards picking and eating the first cherries of the year. Itâs nice â I get it.
Liaison 2018 by Enderle & Moll. It smelled just amazing yesterday of ripe cherries and menthol lifted by a touch of VA. The wine was very fruit forward and is as well today, but the biggest issue right now is that itâs become a little bit clumsy, as the smell and taste now is very plum and prune dominant. Thereâs more merlot about it today 24 hours later, but the acidity is still present to keep everything in check and maybe even a tiny mouse has come out to play? Despite this, I will be very happy to reach for a SpĂ€tburgunder next time I see one.
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