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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2018 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 2 notes) - hiding notes with no text | | | Tasted by grafstrb on 12/9/2012 & rated 93 points: -- popped and poured --
-- tasted non-blind over a few hours --
-- AP#: 2 576 609 20 02 --
NOSE: expressive; medium-strong petrol note; powdery limey tropical fruits; slightly sweet-smelling – tropical cotton candy; confected strawberry; intense cotton candy note with time in the glass; complex.
BODY: golden yellow color of moderate depth; medium-light to medium bodied; cork was soaked 2/3 of the way up, with a couple streaks all the way to the top.
TASTE: great acidity; well into tertiary development; just slightly off-dry; flowery; hint of lime; a very slight hint of oxidation/age; light petrol note on the mineral-dominated finish, which is long, and of medium-light intensity; fruit is fading --- this is becoming about the mineral, flowers, and acidity; acidity is vibrant, but not screechy; 11.5% alc. is not noticeable; maybe just barely on its down-slope; drink ‘em up right now, while this fantastic wine is still near its peak.
B: 50, 5, 13, 17, 8 = 93 (2033 views) |
| Markus Molitor Producer website
U.S. Importer (Addt'l Info)
An extract from this website, as of 2013:
Just for information, the Molitor web page for (I believe white wines) describes capsule colors, which are not specific to quality but to style. White capsules are for Trocken wines and should be so labeled; the Green capsules are feinherb or semi-dry wines, and the Gold capsules are for sweet/botrytis wines. Again, there is NO implications for quality. I notice that Molitor also uses star designations, and perhaps that has quality implications. I'd suggest that all white capsule wines from 2013 be listed as Trocken, and all Gold Capsules be listed as dessert or sweet wines. Much of information on labels are not on the 'main' label and so this is hard to justify from that label, but is true nonetheless.
From jht note via David Schildknecht comment on 2011 wines (worth reading in its own right): impossible to guess residual sugar (trocken, halbtrocken, and so forth) from the bottle, capsule, label: to me seems that Markus Molitor has such huge impact in the cellar and vineyard that the wines are more to be identified as his rather than as a given predetermined style.) Molitor seems to be making a run to be one of the great winemakers of Germany, and certainly one of the greatest on the Mittelmosel, if critics can be believed. I'm sadly deficient in tasting these wines since at least 10 years back at the estate, which was well before the current cellar and its equipage was installed or perhaps even ordered. One certainly can't ignore this new development, even with the 'accidental' addition of a new fuder or two's worth of Riesling to some batches. I'd guess that this makes for a preference for light skin pressing and soaks for these wines; just a guess. Not all GKs are botrytis wines, however; some just very carefully mulitple-trie late harvest with the Edelfaule against-selected.Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Wehlener Klosterberg On weinlagen-infoGermany 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)Mosel Saar RuwerStarting in 2007 the German wine authorities have changed labeling laws to rename all of the Mosel-Saar-Ruwer wines to just "Mosel." This puts this and other database driven sites in a difficult spot, as millions of old wine label reflect the former labeling. As described here, CellarTracker has elected to remain with the old labeling for a number of years to avoid confusion. At some point we will switch over to just "Mosel" but not for a few years at least.
Mosel WeinKulturland (Moselwein e.V.)
Detailed geographical information at weinlagen.info
#2018 Vintage Notes:
"Acid levels are relatively low throughout Riesling-growing Europe (acidification will once again be permitted in Germany – no surprise, as that’s been the case in eight of the last 10 vintages); but because malic acid was baked off or degraded by relentlessly balmy weather means, what acid remains is overwhelmingly of the efficacious tartaric sort. Extract levels are low, as one would anticipate from a growing season during which relatively little moisture was coursing through the vine’s roots and shoots. [...] Everyone is astonished how there could have been so much juice despite the drought." - David Schildknecht
"2018 is a homogenous vintage with a very high general level, below which it seldom falls [...] It leads with blossom. It is perhaps 80% delicious and 20% fascinating." - Terry Theise
#2017 Vintage Notes:
"not so friendly towards light wines" - Milkmansteve
#2016 Vintage Notes: "Overall, 2016 is a charmer of a vintage with much immediate ripe and fruity appeal, not unlike 2011 (in fresher) or 2007 (in lighter). However, 2016 is far from being homogeneous, in fact it is composed of a mosaic of vintages, a result of the freakish growing conditions. Hidden inside the vintage, there are true gems with the balance of 1997, one of the best vintages ever, 2002 or even 2008. The bulk of the harvest was brought in with refreshingly moderate sugar levels. Overall, the Saar and Ruwer produced slightly fresher wines than the Middle Mosel but there are great differences between Estates. The good harvest conditions allowed for some Auslese, little BA and even TBA wines, but some remarkably pure and fruity Eiswein.
In general, 2016 offers the opportunity to acquire Riesling with great immediate ripe appeal: The vintage is a true charmer. At the top, 2016 is one of the most exciting and elegantly balanced vintage since the 1990s and well-worth stocking up for cellaring! In particular, we urge our readers to literally plunge onto the finest Kabinett and Spätlese: These are some of the most exciting and classic we have ever tasted. 2016 looks also set to become a major vintage for dry Riesling, provided the aromatics are not overripe. Lovers of dessert wines will find much to love in 2016 as the Auslese are pure and the Eiswein are gorgeously fruity. They should however also keep an eye open for the remaining stunning noble-sweet wines from 2015 which are still available here and there." - Mosel Fines Wines, No. 36, July 2017
#2014 Vintage Notes:
"The heterogeneity of the 2014 vintage carries over onto the aging process. The top wines start to close down, as one would expect from these wines which are a remake of those from the 1990s. The wines affected by gin, saffron and mushroom flavors are still comparatively open and offer a not unattractive Scheurebe styled fruit opulence. We would opt to drink up these lesser wines except for the odd bottle and bury the little treasures of the vintage deep into the cellar." - Mosel Fines Wines, No. 30, March 2016
#2013 Vintage Notes:
"The fruity-styled 2013 wines have firmed up significantly since last year and start to show signs of closing down, making the underlying acidity seemingly sharp and out of balance. The better dry wines have come out of their early armor of smoke and tannin but the acidity may prove quite challenging. Quite frankly, except for some smaller bottlings, this is a vintage to lay down and wait." - Mosel Fines Wines, No. 27, March 2015
#2012 Vintage Notes:
"The 2012 wines have put on some flesh and go through a 'fattier' phase which is not unlike what the 2007 went through at the same period. However, the zestier acidity cuts through this 'weight' and makes the wines thoroughly enjoyable at this early stage. In particular the fruity Kabinett and Spatlese as well as the off-dry and dry wines offer much pleasure. We expect these wines to close down over the coming year or two. Enjoy while it lasts!" - Mosel Fines Wines, No. 27, March 2015
#2011 Vintage Notes:
"A bit to our surprise, the 2011 wines have shut down and go through a quite difficult and muted phase now. Their low acidity combined with their maturity makes them feel rich, opulent and often bulky, and thus not really enjoyable. We expect that these will need at least a decade to integrate their sweetness and gain in harmony. The only exception is the dry wines, whose low acidity makes for great food companionship." - Mosel Fines Wines, No. 27, March 2015
#2010 Vintage Notes:
"After a mellower period in 2012, many 2010 wines have firmed up and developed a stronger smoky side. However, most continue to shine through their fruit opulence, structure and deliciously zesty but ripe acidity. This suits in particular the off-dry bottlings, which have more charm than the legally dry wines. Will these wines close down? Actually, the softening acidity makes us wonder now but it also provides further evidence that these wines will turn out harmonious after all." - Mosel Fines Wines, No. 27, March 2015
#2009 Vintage Notes:
"Most 2009 wines have closed down, which accentuates their round and soft side forward. Many can still be quite enjoyable but the times of primary fruit with its attractive aromatic expression and a generous acidic kick are now over. Except for the dry wines, we would definitely recommend keeping your hands off any bottle in your cellar and possibly buying more wines from this vintage on the market as these are true gems in the making." - Mosel Fines Wines, No. 27, March 2015 |
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