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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2020 (based on 6 user opinions) |
| Community Tasting History |
| By Joel B. Payne
Vinous, Germany: Ten Years After – 2004 Dry Riesling (Jan 2015) (1/1/2015)
(Weingut Dr. Bürklin-wolf Forster Jesuitengarten Riesling Gc) Subscribe to see review text. | By Joel B. Payne
Vinous, January/February 2006, IWC Issue #124
(Dr. Burklin-Wolf Forster Jesuitengarten Riesling Trocken GC) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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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