Willi Schaefer Graacher Domprobst Riesling Auslese #11 2016

An Auslese that you'll never forget - unless you dunk it in the cellar like you shold

Riesling

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Citrus Fruit, Stone Fruit, Concentrated / Preserved Fruit, and Mineral, Sweet Spice and Smokey

BODY: Medium +
DRYNESS: Sweet
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Mosel, Germany

Grape Varietals:

Riesling

Winemaking:
Organic
Direct Press, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Mature cheeses, Crepes, Fish Tacos

ASIAN FOOD PAIRING
SiChuan Mala, Ayam Penyet, Kueh Lapis

Weingut Willi Schaefer

Willi Schaefer is a German Grand Cru Riesling producer based in Graach, in the wine-growing region of Mosel, Germany. Proven by clerical documents the Schaefers are winegrowers since 1590, and has always been a family business.

Description

Willi Schaefer Graacher Domprobst Riesling Auslese #11 2016

Grape Varietal & Region: The wine is made from 100% Riesling grapes sourced from the Graacher Domprobst vineyard, a prestigious site known for its steep slopes and slate soils. This combination of terroir imparts a distinct mineral character to the wine, enhancing its complexity and depth of flavors.

Taste Profile: The wine is beautifully pure and refined on the nose, wafting from the glass in a fine blend of pear, white cherry, a lovely underpinning of slate, lime blossoms, a touch of violet and a topnote of bee pollen. On the palate the wine is precise, full and absolutely seamless, delivering a lovely blend of perfectly ripe fruit and slate, with bright, ripe acids, outstanding focus and grip and a very long, very pure and promising finish. This is still very early days for this lovely Auslese, which will need a full decade or more in the cellar to really start to stir. 2026-2065

Lush & Balanced Desserts

Many of these wines often have been touched by botrytis, and have a beautiful balance between fruit & acidity. Despite being lush, they often have some brightness or mineraility to them, and are not as thick textured as some other dessert styles. Classic notes would be honey, botrytis, apricot, peach and other stonefruit, marmalade, spice

Late Harvest

By leaving the grapes on the vines longer than usual, the grapes become naturally dehydrated, and is used to make wines that are higher in resudual sugar & potential alcohol
They do not necessarily have to have noble rot, and is probably the easiest method to achieve sweet wines