Weiser-Kunstler 2018 'Trarbacher' Riesling Trocken, Mosel
Item Number: 13466
Estate Grown Wine: Yes
Grape(s): 100% Riesling
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 12.5
Viticulture: Practicing Biodynamic
Vintage Notes from Mosel Fine Wines 6/2019: "Once again, Konstantin Weiser and Alexandra Künstler underline why they are among the finest growers of the Mosel. The estate produced a stunning portfolio of wines which completely transcends the usual soft ripeness of the vintage. The wines have presence but also have this telltale filigreed refinement which has made the success of the Estate over the years...
Konstantin Weiser is hugely satisfied with his 2018 vintage: 'Overall, I’m always skeptical of warm and sunny vintages such as 2018 given that this yields bigger and riper wines than those I usually prefer. But I really like our 2018s which remain playful and are not at all broad. But first things first: The growing season was a dream for an organic grower such as us. We had some peronospora nests in the Wolfer Sonnenlay and in our newly tended Trarbacher Taubenhaus. But for the rest, we hardly had any issue as spring and summer were essentially dry. I’m actually surprised that the grapes didn’t suffer from this. The vines developed rapidly and we knew from past warm vintages such as 2007, 2006 and 2005 that the priority was to preserve the acidity. We started our harvest really early, on September 21 and finished it already by October 13. We first focused on getting real Kabinett level grapes. This proved the right decision as we only had three vineyards where we harvested grapes with less than 90° Oechsle. We did whole-bunch pressing and limited any pre-fermentation cold soak to protect the acidity. As I mentioned in the beginning of our discussion, I’m really happy with the result. The wines are enjoyable, consumer-friendly but with real depth and good zest.'"
Vineyard Notes: Weiser-Künstler is a member of Der Klitzkleine Ring, which is a small circle of growers who show their wines together and labor in saving plots of old, precious Riesling vines on steep, slate slopes from being cut down. They are in the vineyards daily, and it is obvious that they are most comfortable in their vineyards. They farm their vines organically and biodynamically with organic certification in the works. Because of stonewalls and the steepness of the sites, all the work has to be done by hand with a hoe.
Winemaking Notes: Fermentation occurs spontaneously with native yeast in the cold cellar underneath their property. After brief skin contact (helping to reduce acidity), pressing occurs in an old pneumatic Willmes press. Stainless steel vats, old oak Fuder and second-hand barriques are used to influence structure. "Stainless steel better keeps the acidity, and wood helps to round it out," Konstantin says.