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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by hargy on 3/23/2020 & rated 88 points: noticeable lack of acidity as this ages - would drink soon (575 views) | | | Tasted by cannym on 12/13/2019 & rated 82 points: Very advanced. Amber. Pineapple, old apples. Bit of Riesling character, decent acidity. Think was just more aged than it should have been. And I have had some pretty old Rieslings. (602 views) | | | Tasted by m_arcon on 12/24/2017 & rated 87 points: From a half bottle. A very ripe and fully matured Kabinett. Lots of ripe pineapple, apricot, toffee, coffee, honey and even a bit of tobacco on the nose. Lots of extract on the palate (more like a Spätlese/Auslese level) which covers the still lively acidity. A bit of herbal tea on the backend. Not convinced by this showing. Missing the lightness & play Grünhaus could deliver. (1141 views) | | | Tasted by rossi.wine on 4/24/2016 & rated 91 points: Again excellent and rich with remarkable acidity. 90-92 (1927 views) | | | Tasted by rossi.wine on 11/13/2015 & rated 92 points: Expressive and generous on the nose with notes of petrol, exotic, almost died fruit, honey, nuts. Very rich for a humble Kabinett, but that's 2005 I guess. On the palate equally rich, but the acidity keeps everything balanced and rather light. Great finish. I seem to like this more and more, unfortunately there is not much left of it in the cellar... 91-93 (2076 views) | | | Tasted by rossi.wine on 8/25/2015 & rated 91 points: Deep yellow/ gold in colour. Pineapple, smoke, flint stone on the nose. Rich fruit and minerals on the palate as well. Good acidity, intense and saline - great length. 90-92 (1857 views) | | | Tasted by rossi.wine on 4/19/2015 & rated 89 points: Quite sweet and rich, but very good acidity to keep it balanced. Delicious. (1771 views) | | | Tasted by rossi.wine on 3/1/2015 & rated 89 points: Ripe, fresh, round, juicy, mineral - very nice. (1539 views) | | | Tasted by rossi.wine on 12/3/2014 & rated 90 points: Delicious again. Rich, quite sweet with good acidity and a lovely fresh, mineral, grapefruit infused finish. (1167 views) | | | Tasted by rossi.wine on 11/18/2014 & rated 90 points: Lovely bright golden-yellow in colour. Quite sweet nose, tropical fruit, petrol, flowers, honey. Very balanced and also quite rich and sweet on the palate, still fresh and mineral. A bit heavy for Kabinett. Good length and persistence. Drink or keep. 89-91 (1021 views) | | | Tasted by MauriceE on 9/15/2012: Last bottle. Too bad, this wine will last very long. Perhaps it will not improve, but now it has definitely lost its "baby fat" and has the wonderful lightness only great Mosel-wines can display. I doubt if there are better wines for the price of this wine... (1799 views) | | | Tasted by honest bob on 6/7/2012 & rated 90 points: From 75cl. Unmistakeable Grünhaus slate aroma, elegantly balanced mineral/sweet entry, positively rich on the mid-palate. This has developed beautifully in bottle, is lovely now and should hold effortlessly at this level for 5-10 years. 90P (1708 views) | | | Tasted by Tim Heaton on 8/15/2011: Tasted next to the '03, this was across the board a more enjoyable drink. And while it's not where I'd like it, I do like where it's going. Full in the nose and mouth, the fruit, minerals and texture seem to be a bit exaggerated at the moment. This should show better in 3-5 years and drink for a decade after that. Plenty of purity here. (1848 views) | | | Tasted by ianinvirginia on 5/12/2011 & rated 89 points: Buttered apples and a hint of petrol on the nose, sweeter than expected on the palate, but lovely mouthfeel balanced by good minerality and decent acidity accentuated by a lemon drop finish. This is just getting into the petrol stage and is sure to be very different in 2-3 more years. Good different. (2297 views) | | | Tasted by VHJV on 8/6/2010 & rated 90 points: Drank over 3 days. An outstanding Kabinett. Very nice minerality and that lovely not-too-sweet fruit. Got better day by day. (2075 views) | | | Tasted by MauriceE on 12/26/2009 & rated 90 points: Beautiful wine, very refined minerality. Excellent balance, with that typical nearly off-dry "sugary" Mosel taste. Very long. Outstanding QPR. (1595 views) | | | Tasted by honest bob on 12/1/2009 & rated 85 points: VERY sweet, almost like a spätlese. Positively sticky, too little acidity for balance. It is just possible this needs a decade to sort itself out, but I'm not holding my breath. 85P (1287 views) | | | Tasted by lostgeographer on 10/8/2008 & rated 88 points: Less sweet than the Lietz. More lemon and lime flavours with some peach and apricot in the middle. Long finish. Interested to see how it will develop. (1865 views) | | | Tasted by Jeff W on 5/5/2008: No doubt I am drinking these much too soon, but that tells its own story. Very pure and precise, with plenty of RS. Quite full for what (in my limited experience) I expect from a Kabinett. Nice texture - unctuous, almost fat. Long finish. vg (1679 views) | | | Tasted by ClassicWater on 12/23/2007 & rated 90 points: Lovely after 24 hours. Nice weight. Round in the mouth, plus lovely racy quality. Terrific. (1626 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Von Schubert Producer Website
Source: VinConnect (VinConnect.com)
This legendary estate, whose existence can be traced back to the late 10th century (966 to be exact) is located in the heart of the Ruwer valley just upstream from where the Ruwer merges with the famous Mosel river. For over eight centuries the winery was owned and operated by the Benedictine monks of the Saint Maximin monastery in Trier, to which the estate now owes its name. Towards the end of the 18th century Napoleon secularized all church property, officially making the Grunhaus estate state-owned until 1810. The 19th century saw the estate sold to private investors only once before being acquired by the von Schubert family in 1882. The von Schuberts invested heavily in modernizing the aging winery, making it one of the most modern of its time (evidence of the power-generating turbine in the Ruwer, the cable cars that ran thru the vineyards and locomotive tracks that wind thru the vineyard roads are still visible throughout the estate). Dr. Carl von Schubert, fifth generation of the von Schubert family, took the reins at the winery in 1981.
The estate farms approximately 30 hectares on a steep south-facing slope on the left-bank of the Ruwer and is composed of three monopole vineyards – the Abtsberg, the Herrenberg and the Bruderberg. With differing terroirs, each of these vineyards impart a unique character to the wines produced by the estate:
* The Abtsberg vineyard produces wines of such quality that they were destined to be drunk solely by the Abbot (“Abt” in German) of the St. Maximin monastery. The wines produced from this vineyard are beautifully structured and nicely balanced with subtle minerality, racy acidity and generous fruit. They are some of the longest-lived Rieslings of the region.
* The wines produced from the Herrenberg vineyard were destined for the Abbey’s choirmasters. These wines tend to show lots of fruit and body when young and retain an extraordinary potential for aging.
* The Bruderberg vineyard is the smallest of the three sites. Wines from this vineyard were meant for the monks themselves. Perhaps slightly more ordinary, these wines have a rustic slate and mineral quality that pleases.
Since 2004 winemaker Stefan Kraml has overseen the vineyard and cellar work at the estate. He ensures that the vineyards are treated as respectfully as possible, with organic fertilization, no use of pesticides, careful yield management and hand harvesting. Depending on the harvest, the grapes are either macerated or pressed. The musts are fermented with their natural yeasts in large oak casks called “fuder” made of estate-grown oak or stainless steel tanks.
Without a doubt one of the greatest estates in Germany, the wines produced at Maximin Grunhaus are the standard bearers for mouthwatering old-world Rieslings.
Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)KabinettLowest must sugar content of Prädikat designation resulting in light wines, typically semi-sweet with crisp acidity.Maximin Grünhäuser AbtsbergDer Maximin Grünhaüser Abtsberg (ca. 14 ha) nimmt den zentralen Berg ein mit ausschließlicher Steillagenqualität und blauem Devonschieferverwitterungsboden. Er bringt bukettreiche, feinnervige, würzige und körperreiche Weine, geprägt durch eine artige, feinfruchtige Riesling-Säure, mit besten und edelsten Kreszenzen.
Geo DataGermany 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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