Germany
The 102,000 hectares of German vineyards produce the world’s greatest Rieslings, the grape’s touch of sweetness underpinned by a racy acidity and a fresh purity from the fruit. Germany is the tenth largest wine producer in the world. Its vineyards are close to the major rivers and their tributaries, and the continental climate is perfect for late-harvest wines. White grapes make up 64 percent of plantings, with reds on the rise.
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Ready, but will keep,
This has lifted aromas of apricot, lime pith and orange blossom. There is a generous concentration and weight to the palate, which is a definite nod to the old vines and extended time spent on lees. Subtle spice aromatics define the long and refreshing finish. This would pair well with spicy king prawns or Caesar salad. Drink now to 2023.
Daisy Gatt, Buying Assistant (summer 2018)
Daisy Gatt, Buying Assistant (summer 2018)
Donnhoff,
Ready, but will keep,
We couldn't harvest all of the frozen grapes in a day,-" explains Donnhoff in a continuation of his Eiswein narrative and an account of his 2009 Oberhauser Brucke Riesling Eiswein A.P. #36. "But I was ok with that - it didn't matter to me now. In the afternoon came the news -you can fly out tonight- (to Paris for a vacation). The next morning, it was even colder. Now it was my son's chance, and so there is an Eiswein Helmut and an Eiswein Cornelius," namely this A.P. #36. One whiff makes the hairs in my nostrils stand on end.
The wine's prickly pungency is further reflected on the palate, yet along side is a suggestion of creaminess as well as salted caramel and honey from the subtle botrytis concentration that was present before these grapes froze. More viscous and superficially sweet than the A.P. #35, this simultaneously projects intense acidity, even if - as Donnhoff suggests - some acid fell out after the first day's freeze.
Perhaps that effect - or the wine's embryonic state - accounts for the absence of the vibratory intensity that rivets attention on A.P. #35. We have here the same 7.5% alcohol though from more than 20 additional degrees Oechsle because, explains Donnhoff, the yeasts simply couldn't manage any further conversion. For unifying botrytis with frost concentration, and for sheer palate persistence, the elixir in question here is nothing short of phenomenal. "In 20 years," contends Donnhoff with a wry smile and a nod toward this Eiswein, "Cornelius may be able to beat me."
96/100 points, Wine Advocate, Feb 2011
The wine's prickly pungency is further reflected on the palate, yet along side is a suggestion of creaminess as well as salted caramel and honey from the subtle botrytis concentration that was present before these grapes froze. More viscous and superficially sweet than the A.P. #35, this simultaneously projects intense acidity, even if - as Donnhoff suggests - some acid fell out after the first day's freeze.
Perhaps that effect - or the wine's embryonic state - accounts for the absence of the vibratory intensity that rivets attention on A.P. #35. We have here the same 7.5% alcohol though from more than 20 additional degrees Oechsle because, explains Donnhoff, the yeasts simply couldn't manage any further conversion. For unifying botrytis with frost concentration, and for sheer palate persistence, the elixir in question here is nothing short of phenomenal. "In 20 years," contends Donnhoff with a wry smile and a nod toward this Eiswein, "Cornelius may be able to beat me."
96/100 points, Wine Advocate, Feb 2011
Donnhoff,
Ready, but will improve,
The vines that contributed to this exceptionally rare wine are located adjacent to the River Nahe itself, partly obscured from the sun and in a relatively cool air pocket. This apparently unpromising scenario is, in fact, ideal for Eiswein in those rare years when the conditions are suitable. 2007 was such a year and 20th December was deemed to be the day. The wines rarity is matched only by its purity and length.
Donnhoff,
Ready, but will improve,
From one of the great vineyards in Germany, Donnhoff have produced another seamless and superb Spatlese. Showing all the purity of the vintage, this has an effortless richness, yet is not sweet or cloying. Very finely balanced, this has a finish that lasts over a minute. Delicious even now, this will be at its best given 5 to 10 years in the cellar. Bravo! 2018 - 2025.
Fergus Stewart, Private Account Manager
Fergus Stewart, Private Account Manager
Donnhoff,
Ready, but will keep,
Hollenpfad' meaning 'the path to hell' (as opposed to 'the stairway to heaven'?) & is a vineyard detached from the rive Nahe in the village of Noxheim. Here it endures a hotter microclimate, compounded by red slate & steep slopes. The Riesling fruit is consequently very small & spicy. The 2011 example appears dry, soft with a loamy texture, & noticeably lower acidity; under 200 cases in total were made. Drinking but will keep if not improve.
David Berry Green
David Berry Green
Donnhoff,
Ready, but will improve,
By comparison the Leistenberg vineyard, tucked away on a steep hill behind the Donnhoff's village of Oberhausen, is noticeacibly cooler, shier even, that comes from both the morning sun it receives, compounded by the clay & grey slate soil profile. Vintage dependent, the vineyard seems to have wallowed in 2011, thanks perhaps to being shielded from the heat of the sun; allowing extended hang-time. It shows great energy, crisp fruity acidity & should develop well in bottle.
David Berry Green
David Berry Green
Daisy Gatt, Buying Assistant (summer 2019)