Loaded with intense aromatics of grapefruit, passion fruit and yellow plum. The palate is off-dry, round and beautifully textured. At once a complex and easy, delicious wine.
One of the wine world’s great white grapes, Riesling is best grown in cooler climates where it thrives from a long, slow growing season that develops its intense aromatics and renowned acidity. It is home in Germany but is also grown successfully throughout the wine world, notably in the Alsace region of France, cooler areas in Australia and South Africa and, of course, here in Ontario. Styles vary according to site and producer, from sweet and fruity to bone-dry and austere and everything in between.
Synonymous with Riesling, the Mosel is Germany’s oldest and best-known wine region. Named for the river which its vineyards surround, it stretches from Koblenz to the Luxembourg border in the southwest of the region. Along with its two tributaries, the Saar and Ruwer, the Mosel meanders slowly for nearly 250 km, often adjacent to incredibly steep Riesling vineyards planted in slate-based, poor soils. The valley which the river cuts through protects the vines from the cold and wind to create one of the warmest regions in the country, resulting in what most consider to be the finest expression of Riesling in the world. Styles are typically off-dry and fruity with low alcohol levels and unparalleled complexity. Riesling accounts for two thirds of plantings, but you will also find small amounts of Muller-Thurgau, Pinot Blanc and Pinot Noir.
Young winemaker Markus Hüls runs his own farm on the Middle Mosel. Grapes for this wine are sourced from 5.5 hectares of vineyards in the Kröver Letterlay and Kröver Steffensberg. These steep slopes of soft, well-ventilated Blue Devonian clay slate are rich in minerals that are easily absorbed by the roots of the vines. A southern exposure and 40%-85% degree slope guarantee optimal solar radiation. There is no use of fungicides, herbicides or pesticides! High plant density and extremely low yield per vine result in maximum aroma diversity,
Grapes were gently pressed and briefly macerated on skins. Fermented via indigenous yeasts in temperature-controlled stainless steel. Aged on fine lees in a combination of tank and large barrels.