2016 Technical Specifications
Alcohol 7.0%
Grape Varieties 100% Riesling
Drinking Window 2017–2135 (Lobenberg)
Classification Eiswein
Region Mosel
Soil Weathered devonian gray slate with graywacke and quartzite
Orientation South-Facing
Harvest Dates 30 Nov 2016; 2016-12-05
Fermentation Vessels Traditional oak foudres
Pressing Method Hand-Picked Frozen Grapes Pressed Immediately While Still Frozen
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 1000
Contains Added Sulfites Yes
Production Details The producer reports that a small quantity of healthy Scharzhofberg fruit was left for Eiswein following the main harvest; frozen grapes were picked at -9.5°C on November 30. Mosel Fine Wines records a second picking on December 5 at a similar must level. Millésima reports immediate pressing of the frozen fruit, yielding 10–20% of its original volume as concentrated must; slow indigenous-yeast fermentation over several months in 1,000-liter oak foudres; a natural fermentation stop associated with low pH and light sulfiting; lees rest until January, followed by racking, filtration and bottling around March. Lobenberg describes finished-wine acidity as nearly 13 g/L, an approximate value retained here rather than entered as an exact total-acidity measurement.
Tasting Notes Mosel Fine Wines, July 2017: passion fruit, pear, elderflower, apricot, herbs and fine spices; deep, creamy orchard fruit, balanced succulent acidity, and a sweet finish.
Food Pairing Blue cheeses; creamy cheeses; apple, pear or apricot desserts; white-chocolate crème brûlée or panna cotta; foie gras, roast duck, spicy Asian dishes, or buttered scallops with bacon
Critics Ratings 98/100 (Mosel Fine Wines)