Dhron Hofberg Riesling Kabinett, A.J. Adam
The Grand Cru Hofberg is one of the greatest Mosel vineyards. In 1868 the vineyards of this hill were classified by the Prussians as an extraordinary place to make great Rieslings. The main part of the vineyards are situated on the Mosel river, but not the Hofberg. It`s a lovely quiet side-valley on the Dhron river with weathered Devonian slate in mixture with quartzite. Riesling vines are today 30 to 65 years old and some are still ungrafted.
Varietal: 100 % Riesling
Vineyard: Dhroner Hofberg
T.A.: 9,5 g/l
RS: 55 g/l
ABV: 8.5 %
Fermentation & Elevage: stainless steel tank
The vintage I’m sloppin’ down at home these days is the lovely “cool” 2008, and this smells just like it. That is, classic Mosel, and this really soars up to super glamorous fruit, warmer than the ’08 but cooler than ’11 or ’12. Mid-palate gets wintergreeny with smoky slate; it’s taut yet ripe and generous. It’s also an item of deep belief for Andreas, who loves this idiom of Mosel wine and wants to do his part to preserve it. To that end he has offered a new price, which I think will make you smile. — Terry Theise
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Press & Reviews
“We didn’t have to pick for this until mid-October,” noted Adam, “yet in aggregate the must weight was only 78 Oechsle.” The results are highly expressive aromatically and amply ripe, while projecting the levity, animation and pushback of acidity against sweetness that distinguish the Kabinett genre, not to mention the sheer irresistible drinkability. Lime, peach and Persian melons present a lusciously sherbet-like palate impression, at once subtly creamy and brightly juicy, soothing yet invigorating. Stony and smoky accents add intrigue to a buoyant, superbly sustained finish. Not only were the grapes for this delectably delicate Kabinett much lower in must weight than those that informed the corresponding Häs’chen and Goldtröpfchen, they were also higher in acidity; yet, of the three, this is, paradoxically, the wine with the most flattering creaminess of texture and – presumably thanks to longer hang time – the ripest in flavor.