This features fairly intense savory herbal notes to the firm flavors of white peach and orange zest. Gooseberry and slate accents linger on the finish. Drink now through 2016. 10,000 cases made, 8,000 cases imported.??–KM??Region: Germany / Mosel Select to Add

A firmly structured, racy style, featuring fresh lime, peach and savory, slate-infused flavors that permeate this sleek white from start to finish. Shows excellent length for the category. Drink now through 2016. 12,000 cases made, 10,000 cases imported.??–BS??Region: Germany / Mosel Select to Add

The St. Urbans-Hof estate 2009 Riesling demonstrates the synergy of blending fruit (much of it from old vines) grown in Wiltingen on the Saar with that of Leiwen on the Mosel. Ripe apple and apricot tinged with wood smoke and crushed stone run from the nose; across a polished palate; to a generously juicy, subtly sweet finish. Plan to enjoy this over the next 3-4 years. Nik Weis thinks 2009 – in which his team harvested well into November – really demonstrated the cumulative effects from a decade of intensively “in gardener’s fashion” hoeing the soil, composting, pruning short, returning wire-trained vines to single posts, and in general farming so as to put the brakes on sugar accumulation in the grapes and permit ripening to greater incipient complexity as well as delicacy. This entails inter alia backing-off from too aggressive a green harvest when it comes to the very best sites, and leaving a few more bunches to hang for longer. “Anytime you’re in a position to harvest a Trockenbeerenauslese from the Ockfener Bockstein, and you feel compelled to place the Piesporter Goldtropfchen before the corresponding Ockfener Bockstein in the tasting sequence, that’s a great vintage,” says Weis, echoing a traditional sentiment that Saar Rieslings are a touchstone of top quality throughout the greater Mosel region. Indeed, this collection offers the very apotheosis of Bockstein, and if you don’t think this site (or at least, the finest parts of it) is truly great – I didn’t myself until I encountered old wines at this address 15 years ago – get ready to have a conversion experience! Incidentally, Weis has bought up the rest of the original Zickelgarten within Bockstein, so that were he to win permission to re-activate that site name (retained in the 1971 Wine Law but last utilized by Kesselstatt in 1983 and later abrogated after no subsequent owners chose to declare it) he would have a really top-class monopole. For the second year running at this address – and despite the fact that fermentations were relatively fleet – there is only a single legally trocken bottling, namely the inaugural Grosses Gewachs – not coincidentally a loner as well for having been fermented with cultured yeasts in order to insure that its finished residual sugar qualified for the club in question.Importer: H. B. Wine Merchants, New York, NY; tel. (917)-402-0456