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Villa Wolf Gewürztraminer is clean, fruity and wonderfully light on its feet, showing off the aromatic charm of the variety without being heavy or ponderous. It has a deliciously juicy texture and a delightfully delicate aroma of spice and fresh roses. It’s very refreshing to drink on its own and makes a perfect accompaniment to spicy Asian cuisine.
It was in the Pfalz region, back in the 19th century, that Pinot Gris was first identified as an individual variety and vinified separately. The modern-day Villa Wolf Pinot Gris is made in a full-bodied, dry style with fresh, unoaked fruit and a crisp texture. It is an excellent partner for salmon, chicken or pork.
Beerenauslese means “berry selection” in German. It is an intense, ultra-concentrated dessert wine made from hand-selected grapes that have been shrivelled about halfway to raisins by botrytis (the “Noble Rot”). BA has the same minimum must weight as Eiswein, so they have about the same sweetness. But BA has the distinct honeyed character that comes from botrytis, giving the wines a more complex aroma and a lusher texture.
Aussie winemaker Martin Cooper arrived at a Catholic monastery in upper Mosel valley via stints in Western Australia, Burgundy and the Finger Lakes, among others. Kloster Ebernach’s organically farmed vineyards (and in biodynamic conversion), in the coolest northern extremes of the Mosel, have been in continuous winegrowing use since 1673 and Martin is combining that heritage and exceptional terroir with a modern, intrepid energy. Each and every Riesling here brings something different to the party, and those the most exciting thing of all is Martin’s only just scratching the surface of what’s possible in this remarkable selection of old vineyards.