Wine & Spirits Year’s Best Mosel Rieslings and Imported New Releases

We’re delighted to see these reviews of our wines by Tara Q. Thomas in the February issue of Wine & Spirits Magazine.

YEAR’S BEST MOSEL RIESLINGS

94 Points – Dr. Loosen 2013 Wehlener Sonnenuhr Alte Reben GG Réserve Riesling. “The 2013, from Sonnenuhr’s pure blue-slate soils, tastes like sunbeams on stone: It’s radiant and soaring, the lemony acidity grounded by stony, savory flavor.” (More of this review on page 50 of the issue.)

93 Points – Dr. Loosen 2013 Ürziger Würzgarten Alte Reben GG Réserve Riesling. “Although vinified dry, it’s packed with notes of honeyed peaches and papaya limned with gingerroot spice.” (More of this review on page 50 and 51 of the issue.)

90 Points – Dr. Loosen 2016 Wehlener Sonnenuhr GG Alte Reben Riesling. “It feels cool and springy, a wine to save for early summer peas and asparagus.” (More of this review on pages 51 of the issue.)

93 Points – Dr. Loosen 2016 Erdener Prälat Riesling Auslese Gold Capsule. “While this hits the tongue with an intense burst of sweetness, an electric acidity drives through the tropical fruit flavors.” (More of this review on page 52 of the issue.)

92 Points – Dr. Loosen 2016 Wehlener Sonnenuhr Riesling Auslese. “This is juicy yet restrained, with savory tones glinting through the sweet yellow-plum flavors like mica in a rock.” (More of this review on page 52 of the issue.)

90 Points – Dr. Loosen 2016 Erdener Treppchen Riesling Auslese. “A delicate Auslese, this leads with pretty scents of quince and lemon blossoms, opening into a juicy mouthful of melon flavors.” (More of this review on page 52 of the issue.)

IMPORTED NEW RELEASES

90 Points – Dr. Loosen 2011 Sekt Brut Rosé. “…the wine is rich in texture and cherry flavor, with a laser-beam of acidity that keeps it refreshing.” (More of this review on page 62 of the issue.)

86 Points – Villa Wolf 2016 Pfalz Pinot Noir (Best Buy). “With toasty oak and candied cherry flavors, this is a cheerful, easy pinot for backyard barbecues.” (More of this review on page 63 of the issue.)