A phenomenal Eiswein with 220g/l of residual sugar, harvested on the 30th December 2008. "The best Eiswein I have made" in Christoph Tyrell's own words. Christoph and his team individually packed foil around each berry to protect them from disease, pricking holes in the foil to allow sufficient aeration. A lovely bright green-tinged colour that the best sweet Rieslings have, clear crisp and fruity, rich long clean-cut lemon zest flavours touches of lemon curd too but not a thick or heavy wine, very focused with lots of fruit. Stunning.
Christoph Tyrell, who owns and runs the estate, exclusively exploits the Karthauserhofberg, one of the Ruwer's great vineyards. Situated in Eitelsbach, the estate dates back to the time of Carthusian monks and thanks to the dedication and hardwork of the Tyrells since purchasing the estate in the 1980s, is now one of Germany's most highly regarded. The wines are intense, slatey and boast the poise and raciness found in the wines of the Mittel Mosel but perhaps in a slightly broader, earthier style. Christoph ferments the wines in stainless steel which he believes slows down fermentation and results in wines with cleaner and clearer flavours.
The Ruwer is a mere stream leading into the meandering Mosel, but a mere stream flanked by steep slopes of red and blue slate and riesling vines. The coolness of the area means that all but the most quality conscious growers can achieve ripeness year in year out, but those that do are able to fashion some of the most delicate examples of Riesling to be found.