10th MW Symposium, Wiesbaden - Day 2: Alcohol 8.5%, 27.0 g/l residual sugar, 10.2 g/l acidity, 2.9 pH Scharzhofberg is situated in Saar/Mosel. There is no temperature regulating River close by. Therefore we have big temperture changes between day and night. This preserves the acidity in the grapes, which we need for the off dry and sweet style of our wines. We live and work in and with a microclimate that is characterised by the northwestern location of our area. The southern slopes are still really necessary here for the ripening of the grapes. So we always live and work on the edge of the possible. But the basis for this “possible” are constant and can also be quickly explained: Old vines, some of which are still on their original roots and date back to the 19th century. Low yields, never exceeding 60 hectoliters per hectare, and most of the time even as low as 30 hectoliters per hectare. Intensive ploughing, up to six times a year, which keeps the soil fresh and aerated. And a very restrained use of chemicals. No chemical fertilizers, no herbicides, no insecticides and as few fungicides as possible. Yield: 25 (35 in total in 2015) hl/ha Soil Type weathered devonian slate Harvest Notes October 4th-24th
Vinification: All grapes are harvested by hand. The harvest is then transported in small containers to the press house, where the grapes for this Kabinett were pressed as lightly crushed, whole berries. The size of the transport container and the press have been adapted to the size of our casks for quite some time. This allows us to press quickly and above all - which is becoming increasingly important - individually. After pressing, we let the must "sit" for 24 hours before it is then drawn off into the aforementioned Fuder casks. Fermentation was spontaneous and stopped when the balance between residual sugar and acidity is reached. This gives the wines their well-known and globally appreciated outstanding fruit sweetness. Early in the year following the harvest, the wines are drawn off the lees and gently filtered. We prefer an early bottling of our wines. And no too long vat or cask storage. We want to preserve the freshness that allows our Rieslings to retain their own special character. Malolactic fermentation: no Maturation: Because of the natural residual sugar, the high accidity and a low ph level, our wines can age for decades, without losing their freshness and elegance. Oak influence: We use 1000l Fuder casks, which are 50 years in average. There is no influence anymore from the oak in terms of flavor, but we appreciate the microoxidation during fermentaion. Months in bottle: 1
-/-
The wine shows high intensity, quite rubbery at first, spicy, very fresh. The fruit is way in the back, while giving away some incense notes Palate is electrifying, with high acidity, quite evident residual sugar, rounding up the acidity, citrus peel, lemon peel, grapefruit, underripe tropical fruit, feather like palate, long finish Feels more linear as it sits on the tongue now but its tiny narrow shoulders will broaden for sure
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From the old single pole parcel located next to the estate. Vines planted in 1895. Egon Müller wines are not meant for early consumption, and they are to me not a lot of fun with less than 10 years of age(preferably 20.) The 2015'er starts off a little closed with a more than a decent amount of SO2 on the nose. Slate dust, vineyard herbs, lime zest, green apple, gooseberry, grapefruit soda, Clementine and white peach with a hint of redcurrants/sour cherry. Huge structure, superb balance, comes across as being borderline dry. Lovely Kabinett.
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A private dinner (Scharzhof, Wiltingen, Germany): Still extremely young. Very impressive component parts, but they still need more time to come together. A fitting end to an incredible dinner.
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very, very Young, extremly light like a lemonade, in my opinion a Little bit too sweetr in the finish, others at the tablet thought different, some green notes that you could think one Moment about a Sauvignon blanc, 92-93, will live at least for 12-15 years
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Grosser Ring Versteigerung 2016 (Trier): 95 points for a Kabinett? Have you gone mad? This is probably the best Kabinett I personally tasted in my life so far...Wow what a wine! Luckily someone I know bought some, so perhaps I can re-taste in the future and give an even higher score and more detailed note?
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6/30/2023 - kostaslonis Likes this wine:
10th MW Symposium, Wiesbaden - Day 2: Alcohol 8.5%, 27.0 g/l residual sugar, 10.2 g/l acidity, 2.9 pH
Scharzhofberg is situated in Saar/Mosel. There is no temperature regulating River close by. Therefore we have big temperture changes between day and night. This preserves the acidity in the grapes, which we need for the off dry and sweet style of our wines.
We live and work in and with a microclimate that is characterised by the northwestern location of our area. The southern slopes are still really necessary here for the ripening of the grapes. So we always live and work on the edge of the possible.
But the basis for this “possible” are constant and can also be quickly explained:
Old vines, some of which are still on their original roots and date back to the 19th century.
Low yields, never exceeding 60 hectoliters per hectare, and most of the time even as low as 30 hectoliters per hectare.
Intensive ploughing, up to six times a year, which keeps the soil fresh and aerated.
And a very restrained use of chemicals. No chemical fertilizers, no herbicides, no insecticides and as few fungicides as possible.
Yield: 25 (35 in total in 2015) hl/ha
Soil Type weathered devonian slate
Harvest Notes October 4th-24th
Vinification: All grapes are harvested by hand. The harvest is then transported in small containers to the press house, where the grapes for this Kabinett were pressed as lightly crushed, whole berries. The size of the transport container and the press have been adapted to the size of our casks for quite some time. This allows us to press quickly and above all - which is becoming increasingly important - individually.
After pressing, we let the must "sit" for 24 hours before it is then drawn off into the aforementioned Fuder casks. Fermentation was spontaneous and stopped when the balance between residual sugar and acidity is reached. This gives the wines their well-known and globally appreciated outstanding fruit sweetness.
Early in the year following the harvest, the wines are drawn off the lees and gently filtered. We prefer an early bottling of our wines. And no too long vat or cask storage. We want to preserve the freshness that allows our Rieslings to retain their own special character.
Malolactic fermentation: no
Maturation: Because of the natural residual sugar, the high accidity and a low ph level, our wines can age for decades, without losing their freshness and elegance.
Oak influence: We use 1000l Fuder casks, which are 50 years in average. There is no influence anymore from the oak in terms of flavor, but we appreciate the microoxidation during fermentaion.
Months in bottle: 1
-/-
The wine shows high intensity, quite rubbery at first, spicy, very fresh. The fruit is way in the back, while giving away some incense notes
Palate is electrifying, with high acidity, quite evident residual sugar, rounding up the acidity, citrus peel, lemon peel, grapefruit, underripe tropical fruit, feather like palate, long finish
Feels more linear as it sits on the tongue now but its tiny narrow shoulders will broaden for sure
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3/5/2023 - LucasTijn Likes this wine: 88 Points
From the old single pole parcel located next to the estate. Vines planted in 1895. Egon Müller wines are not meant for early consumption, and they are to me not a lot of fun with less than 10 years of age(preferably 20.)
The 2015'er starts off a little closed with a more than a decent amount of SO2 on the nose. Slate dust, vineyard herbs, lime zest, green apple, gooseberry, grapefruit soda, Clementine and white peach with a hint of redcurrants/sour cherry. Huge structure, superb balance, comes across as being borderline dry. Lovely Kabinett.
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1/7/2023 - Sean Tay Likes this wine: 95 Points
Pronounced nose intensity with grapefruit, sweet, mineral, toast. Long finish.
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10/28/2022 - aquacongas Likes this wine: 94 Points
not blind
Always a great balance between acidity and sweetness. I'm not a big Kabi fan but this shows grace and elegance. 94
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6/22/2022 - Xavier Auerbach wrote: 95 Points
A private dinner (Scharzhof, Wiltingen, Germany): Still extremely young. Very impressive component parts, but they still need more time to come together. A fitting end to an incredible dinner.
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9/25/2020 - DrZett wrote: 95 Points
Amazing Kabinett. Beautiful soft fruit notes. Perfectly balanced. Great now but will easily hold another decade. Delicious.
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11/10/2018 - hghg wrote: 95 Points
Kabinett at its best. Old vines give the wine a wonderful depth.
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1/27/2018 - LW31 Likes this wine:
This will be extraordinary but right now very linear, dense, harsh acidity. Give it two decades for prime time says Herr Muller.
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11/10/2017 - dcwino wrote: 91 Points
2017 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/9/2017-11/14/2017 (Villa D’este, Lake Como and Milan): Cool clean white fruit, citrus, sour apple, pear and limestone. Medium concentration, very precise and focused, and a medium to long clean mineral driven finish.
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11/1/2016 - aquacongas Likes this wine: 93 Points
very, very Young, extremly light like a lemonade, in my opinion a Little bit too sweetr in the finish, others at the tablet thought different, some green notes that you could think one Moment about a Sauvignon blanc, 92-93, will live at least for 12-15 years
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9/16/2016 - dvansteenderen Likes this wine: 95 Points
Grosser Ring Versteigerung 2016 (Trier): 95 points for a Kabinett? Have you gone mad? This is probably the best Kabinett I personally tasted in my life so far...Wow what a wine! Luckily someone I know bought some, so perhaps I can re-taste in the future and give an even higher score and more detailed note?
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