Graacher Domprobst, Riesling, BA, 2011

  Willi Schaefer

Even at this lofty BA level of richness and sweetness (230g/litre of residual sugar) this still so true to Mosel and Riesling - with a brightness, ligthness and energy to go with the intense, layered flavours of dried peach and apricot, mixed with salt and smoky slate. Immense but somehow still very refined. Incredible. Domprobst has a firmer rockier terroir than himmelreich and produces, tenser more mineral winesFor Christoph Schaefer in 2011 it was a "a matter of how ripe did you want to go. We chose to harvest at the end of October because we wanted to keep some acidity in the grapes. The weather was dry right up until the end of harvest, meaning there was very little botrytis so late harvest grapes were mainly produced by the natural concentrating on the vine. The sweeter wines are therefore very clear and pure."

Contains Sulphites.

About Willi Schaefer

A tiny estate based in the village of Graach, Schaefer produces some of the Mosel’s most intense and powerful wines from the Himmelreich and Domprobst vineyards. The latter vineyard has particularly diverse soil types so several parcels tend to be vinified and bottled separately as different Fuder numbers. The wines are all aged and fermented in large oak fuders and usually bottled by the May following the vintage. These are taut, powerful and complex, some of Germany's finest and most mineral wines.

Appellation: Mosel-Saar-Ruwer

The vineyards along the steep sided banks of the Mosel river, part of the region known as the Mosel-Saar-Ruwer, are known for being some of the hardest vineyards in the world to work (due to their steepness) and home to some of the finest white wines in the world. Riesling is king in this cool region that follows the twists and turns of the River Mosel providing myriad different terroirs and vineyard aspects.

Grape Type: Riesling

One of the world’s noblest grape varieties, Riesling produces scented, refreshing, mineral wines from dry to lusciously sweet. Its bad reputation, tarnished by the cloying and completely unrelated Liebfraumilch, is one of the wine world’s great injustices. Its heartland is the steep Mosel and Rheingau valleys of Germany, where it produces floral spritzy off-dry to medium wines packed with lime and apple fruit or, when affected by botrytis, honeyed apricot characteristics. In Alsace, Austria’s Wachau and Germany’s Franken there are some exhilarating, complex dry versions that work very well with Oriental fusion foods, as well as some stunning sweet versions. Some superb lively fruit-forward styles are cropping up in New Zealand, Constantia in South Africa and the cooler parts of Australia and California.