A scintillating Eiswein, harvested on the 19th December at temperatures of -12/-13. The must weight, at 200 Oeschle, was the highest recorded in the estates history and the eventual bottling has over 300g/l of residual sugar. These totally frozen grapes have produced a monumental wine of pure, highly detailed and beautifully clear cut lines harbouring fantastic fruit purity, explosive with suggestions of lemon sorbet, mango, rock salt, apricot, and nectarine, huge length and depth and a long finish of wonderful mineral complexity.
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.