A wine made in the traditional style, fermented with wild yeast in large old oak casks until it finishes naturally, often leaving around 20g/l of residual sugar. The 2011 is stunning, the epitomy of balanced, moreish Riesling. Excellent flavours of yellow plum, fruit skin, greengage, spritzy salt and citrus zest notes with a gentle buttery texture and a dry steeliness to the long finsh. In monastic times the wine from the Abtsberg (Abbott's hill) was reserved exclusively for the Abbotts. It is sheer and benefits from a sotherly exposure to the sun. The soil is predominantly blue slate, akin to the Mosel, the wines are earthy, powerful and very mineral, whilst often a little closed when young a great Abtsberg can age well over decades. The main 2011 harvest started the 3rd week of October, must weights were already high much earlier than this but it was necessary to wait for complete ripeness in the grapes before picking. All of the estate's wines are fermented naturally, using indigenous yeasts, and are aged in old oak cask. They combine strong personality with great finesse.
This estate is centred on a former monastic Manor House at the foot of the Maximin Grünhaus hill close to a narrow tributary of the Mosel, the Ruwer. This towering hill is responsible for world famous wines of Carl von Schubert whose sensible attitude to vineyard management, careful selection and yield restriction result in classic examples of Ruwer style wines that are at bold, racy and mineral. Three of the region’s top vineyards are all situated on this hill. The Herrenberg occupies most of this,producing taut, mineral wines, whilst the other two comprise Bruderberg and Abstberg. In the monastic period the former provided the brothers’ tipple whilst the venerable, opulent Abstberg provided the extravagant imbibing requirements of the Abbotts.
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.