Graacher Domprobst, Riesling, Spätlese, Fuder 5, 2016

  Willi Schaefer

£305.00 for 6x150cl
 
£140.00 for 6x75cl
10 cs, 3 btls
 

Crystalline, high definition and intense, yet exceptionally well balanced, the Fuder 5 has a little more residual sugar than the Fuder 10, coming from slightly riper grapes, and at an early age shows greater intensity and less minerality than its sibling. Crispy wrought, a Riesling of intense focus. Patience required.

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.