The 2018er Krettnacher Euchariusberg Auslese (known internally as “Gross Schock Kupp”) was harvested at 95° Oechsle from young vines in the upper part of the prime Gross Schock sector of the vineyard, and fermented down to sweet levels of residual sugar (80 g/l of residual sugar). It offers a great nose of whipped cream, vineyard peach, earl grey, apricot flower, mint and a hint of exotic fruits. The wine is beautifully balanced and multi-layered on the ripe and delicately exotic palate. This may come over as being slightly richer in style at first but a superbly energetic and ripe acidity makes for a great balance and freshness. This is a great Auslese in the making. 2028-204894 pts - Mosel Fine Wines
Erich Weber of Hofgut Falkenstein makes ultra-traditional, mostly dry-tasting Saar Rieslings. He likes to call himself “Winzer Weber.” Winzer is German for winegrower. In other words, the emphasis is on the work in his vineyards. With his tan and rugged face, he looks the part, too.
Erich ferments exclusively with wild yeasts in old wooden casks in a deep, cool cellar, and most of his wines end up either naturally dry (trocken) or off-dry (feinherb). Falkenstein, therefore, is one of the rare Saar producers that specializes in distinctive, bracing, light, dry Rieslings, bottled traditionally by the cask.
Falkenstein makes light-bodied, tangy, wholesome, dry-tasting Saar Rieslings, as well as residually sweet Spätlesen and Auslesen. These are old-style wines for drinking, which often retain a lively (spritzig), natural efferverscence from fermentation. In other words, they go down well — Trinkfluss in German. © 2014 Lars Carlberg