GAD-115

Riesling Trocken, A.J. Adam

2016 Riesling trocken

Vineyard – location
The Grand Cru Hofberg is one of the greatest Mosel vineyards. In 1868 the vineyards of this hill were classified by the Preußen as an extraordinary place to make great Rieslings. The main part of the vineyards in our region 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 mainly 30 to 65 years old and some are still ungrafted.

A perfect place to vinify remarkable wines. Even though young, the wines often show a striking exotic fruit, subtle spice, wild slate aromas and a finesse of acidity.

Winemaking notes
The Riesling trocken is derived from our young vineyards in the Hofberg (newly planted vines as well as vines up to 25 years). It has been fermented in steel-tanks.

Varietal: 100 % Riesling
Appellation: Dhroner Hofberg
Region: Mosel
Age of the vines: 5 – 25 years
Alcohol: 12.0%
T.A.: 9.2 g/l
Sugar: 6 g/l
Oechsle at harvest: 92°
Harvest time: October
Aging: stainless steel tank
Bottling: in April 2016

Producer:
Vintage:
2016
Country:
Germany
Region:
Mosel
Variety:
Riesling
Color:
White
Case Pack:
12
Bottle Size:
750
Import Partner:
Terry Theise
UPC:
74773638426

Tasting Notes

(still shaking head…) oh, yeah, he makes Riesling here also…. And this is excellent Riesling; limpid, minerally, balanced, slatey and transparent; the structural motion is rippling and angular but the fruit has the peace of a sleeping baby. So salty, such expressive fruit that it “reads” sweet, though of course it’s not. — Terry Theise

POS Resources

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Press & Reviews

Parker

Score:
90
Date:
2018-04-27

Vinous Media

Score:
90
Date:
January 2018
Review:
Sourced largely from younger vines in the Hofberg, this year’s tank-raised generic cuvée finished at eight grams of residual sugar, which seems to support the luscious abundance of white peach and Persian melon while not engendering any sense of outright sweetness. Piquancy of peach kernel, subtle black tea smokiness and pungency of resinous green herbs serve for counterpoint, while an influx of lemon and grapefruit supplies animating brightness on a satiny palate and a buoyant, multifaceted, consummately refreshing finish. Few “intro-level” German Riesling bottlings approach the quality-price rapport of Adam’s, and even fewer at anything approaching this wine’s mere 10.5% alcohol. (The 2015, equally impressive in its way, harbored 12% naturally. But many illustrious Moselaner chaptalize their Gutsriesling to around that level on a knee-jerk, body-boosting basis, thereby missing an opportunity to advertise the singular alcoholic levity of which dry Mosel Riesling is capable. “It may be that for the normal wine drinker the rounder 2015 is more flattering,” observed Adam astutely, “but the 2016 has more tension and more nooks and crannies.”)