Love this wine and all of the 24 Vollenweiders!
Opened this yesterday when a friend came over to watch a movie (“Wake Up Dead Mam” - the new Knives Out movie and the best of the three). Although I bought some from Bill Mayer (the SF area Age of Riesling was his retail business) in 2002, it was long ago consumed so when I spotted some in a K&L auction in 2019 that had been consigned by the original owner, I grabbed them.
This bottle was just delicious. With a bit of air, a tropical fruit flavor emerged on the palate that was perfectly balanced by the framing acidity. Perfectly mature but no need to rush to consume my last remaining bottle of this (although I probably should drink the one 01 kabinett soonish). This estate produced some great wines from Wehlener Sonnenuhr, but is no longer in existence.
(Picture borrowed from CT, not my bottle which is half full and in the fridge.)
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Bill Mayer at Age of Riesling, as you may know, once imported Vollenweider and Weiser-Künstler.
Yes, Joh. Jos. Prüm acquired Dr. F. Weins-Prüm.
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Here we have an estate in the Pfalz region under the radar. Their PECHSTEIN and JESUITENGARTEN Riesling for 30€ shows GG-quality for little money.
2021 Weingut Margarethenhof „Forster Pechstein“
First, classic smoky „flintstone“ flavors from the black basalt and then distinctive citrus fruit. Also purity, saltiness, crisp acidity from the cool-climate vintage 2021 which I love soo much. In addition sublimeness and figure which ranks this Pechstein by Yvonne Libelli and Martin Lucas among the best in the region. A pleasure to drink now, but clearly best in 5-10 years.
„The name of the VDP.GROSSEN LAGE® PECHSTEIN stems from the black basalt rubble that is found here together with weathered red sandstone, sandy loam and friable clay. The extinct volcano, Pechsteinkopf, which is seen above the forest, distributed large quantities of volcanic rock over the area in ancient times. For this reason, the subsoil of the Pechstein also contains several basalt veins. The basalt rubble that contributes to easy warming of this site actually does not stem from the site’s subsoil, but rather from an old stone quarry just a couple hundred metres away. As was common in the 19th century, the basalt from the quarry was distributed in the vineyard and ploughed into the soil to improve it. The 17.1 hectare GL PECHSTEIN is located at 120 to 150 metres a.s.l. and has a gentle 6 to 10 % slope gradient. The share of clay and loam in the Pechstein contribute to the excellent water storage capacity of the soil.“ VDP
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Nice wines!
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Out for an early drink at a new local wine bar last night - they had the Barmes-Beucher Riesling by the glass. 2022 I think? While I think I could have blinded it as Chablis between the oyster shell, lees, and wood, it was absolutely delicious. Completely crystalline acidity, and some good riesling fruit and TDN came through when it opened up. Totally new producer to me - worth seeking out some of their Grand Cru stuff? For a basic Alsace non-site specific riesling, it was killer.
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Nice. I still have a solo bottle of the ‘94 Brücke Auslese.
Thanks!
Wow. Never had, but bet that will be a great one.
I think I am on to something with these Rieslings! I always joke when I go to France the first thing I want when I return home is German Riesling. When I go to Germany the first thing I want when I return home is German Riesling! Preferably with Pizza!
We are having an incredible time in the Mosel and drinking so many great rieslings! Last nights rieslingstudy! Not pictured a stunning, earth shattering secret wine from Molitor that has not been released.
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Cheers to that.
Molitor wines are great. I have never understood why there weren’t more popular in the US. I know he thinks it might be related to the capsule color system, but it’s really not that complicated.
Here’s what I had wrote about MM wines recently to someone. We just had a 2007 MM Wehlener Son Spatlese and it’s like listening to classic music, it’s the most refined and polished wine on the Mosel but requires age on the wine and experience in Mosel Riesling to truly appreciate. It’s big and bold without being either just enough to blow your mind and then move on leaving a desire for more. Of all the producers on the Mosel his wines require time and experience to truly enjoy but damn does he have it.
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Big and bold is my problem.
I’m ok with that.
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I am a long time German Riesling fanatic (going back to the early 1990s), and I really don’t much care for Molitor. The capsules are not a problem for me. I understand the system he’s using. There is a flavor element in a lot of the wines that I just don’t like, whether newly released or aged. It’s very hard to describe it, but I find it across the range, so it’s a Molitor thing, not a specific wine thing. When I taste similar bottlings from other Mosel producers working the same sites I do not find that off (to me) flavor element. So I just now stay away from Molitor. FWIW, I am not alone in finding a weird flavor note in the wines. Another close friend who has been drinking German Riesling since the early 1980s also avoids Molitor for the exact same reason. I still have a number of bottles that I purchased before I figured out that the wines don’t work for me, so if I ever find a good descriptor for the “problem” I will post about it.
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Would be really curious if you figure out the note. Def a man with a sense of style, so not be shocked if there is a through line that clashes with some people’s taste.
