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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 10 notes) - hiding notes with no text | | | Tasted by Vinum Rudy on 4/18/2022 & rated 94 points: Brilliant (459 views) | | | Tasted by NoTrollingerPlease on 7/17/2021 & rated 93 points: 10 years after Riesling tasting - 2011 (Restaurant Waldhorn, Kirchheim, Germany): Glass: Sophienwald Universal
Bottle double decanted about 7h before the tasting. Bought at release, perfectly stored.
Clear, golden color. Elegant, salty nose with some petrol. On the palate very precise, lean with a wonderful mineral core. A bit rounder/softer than the CSH. Beautiful acidity, lots of extract. Long finish. Probably a bit less potential than the CSH, but it needs at least 5+ years to fully shine. 93+ (1197 views) | | | Tasted by aquacongas on 9/20/2020 & rated 94 points: Complete Vertical tasting of Clos du Mesnil en Magnum with Olivier Krug (Berens am Kai 1 star Restaurant): not blind
A very good 2011. Sublime acidity, lemon, some nuts, very balanced, starting to reach his peak. 94 (1609 views) | | | Tasted by aquacongas on 12/26/2017 & rated 93 points: Wirkt nicht so burgundisch wie aus anderen Jahrgängen schon häufig erlebt. Eher Riesling mit viel Salzigkeit und einer angenehmen Frische. Zitrus, Weinbergpfirsich und nasser Stein. 93+ (1531 views) | | | Tasted by rossi.wine on 6/20/2014 & rated 93 points: Very pure, bright fruit - apples, white stone and lime fruit. Fresh with lovely minerality and also some herbal notes. Complex, fresh, powerful with great length and persistence. Great future. 92-93+ (2167 views) | | | Tasted by chatters on 1/23/2013: Langton's Burklin Wolf tasting (26 Waterloo Street, Surry Hills, Sydney): Medium intensity lemon coloured wine. Aromas of wet stone, spice and citrus - perhaps touches of orange blossom as well. On the palate there is medium plus acid, mineral notes, savoury, almost green herbs - parsley, phenolic grip on the palate, quite broad in the mouth. There are some slight citrus notes here as well but the wine is more about structure than rampant fruit and is very young. This is a very good wine but not really my cup of tea in it's current state. (2436 views) |
| By Joel B. Payne
Vinous, January/February 2013, IWC Issue #166
(Dr. Burklin-Wolf Forster Kirchenstuck Riesling Trocken GC) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/27/2012)
(Dr Bürklin-Wolf, Forster Kirchenstück Riesling Grosses Gewächs Pfalz White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Dr. Bürklin-Wolf Producer website
About Dr Bürklin-Wolf
The Bürklin-Wolf estate is based in the Mittelhaardt, the quality core of Germany’s world-renowned Pfalz, around the towns of Wachenheim, Forst, Deidesheim and Ruppertsberg. Here with 85ha under vine they have the largest family owned wine estate in all of Germany originating in 1597, with a treasure-trove of superb vineyards, at the centre of which lies the great Kirchenstück. Here in the tiny village of Forst, Kirchenstück and its neighbours Jesuitengarten, Ungeheuer and Pechstein, have for centuries been recognised as producing not only some of the world’s greatest dry Rieslings, but simply some of the world’s greatest wines. In the nineteenth century, prices for these wines exceeded the prices paid for 1st Growth Bordeaux and Grand Cru Burgundy.'
In 1990 Bürklin-Wolf began reviewing their vineyard holdings in the context of the 1828 Royal Bavarian Land Tax Classification and after years of exhaustive research they discovered that today’s top vineyards are substantially the same as those identified back in 1828. Today they have adopted a Burgundian model with four tiers: Estate, Village, PC (code for Premier Cru) and GC (for Grand Cru). They are focussed on dry, terroir-driven wines and no longer routinely produce the Kabinett and Spätlese styles defined by the (still current) 1971 German Wine Law.
Hand harvest and whole-bunch pressing with oxidative handling of the juices into mostly large old foudre for fermentation with indigenous yeast on fine lees for nearly 6 months for the entry level and village wines and 12 months for PC wines and up to 18 months for GC wines.Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Germany Wines of Germany | The Association of German Prädikat Wine Estates (VDP) | How to read a German wine label | Geographical Information Down to Single Vineyards
#2014 Vintage Notes:
2014 Vintage Report by Terry Theise
2014 Vintage Report by Wine Spectator
"My gut still tells me the Saar (and to some extent) the Ruwer are better overall in 2014 than the more storied areas of the Mosel proper, but those that spent the requisite time living in their middle-Mosel vineyards made some of the most electric and "feathery" Riesling in a long time (maybe the finest in 20 years - yes, it's true!)" - Jon Rimmerman (Of course only a very short historical memory would call the Saar and Ruwer less 'storied' than the middle Mosel - jht)Pfalz interactive map and details on weinlagen.info | Pfalz (Wikipedia)
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