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    Röttgen Spätlese - Riesling (21)

    Type of wine
    type of wineZoet
    Grape variety
    Whole bunch press, zonder koude settling start de gisting op staaltank met het natuurlijke gist

    Riesling | selectie uit de Röttgen GG | steile terras stukken | lichtere leisteen bodem dan Uhlen (rood) en gelegen in voornamelijk de ochtend- en middagzon | als eerste geoogst omdat een Kabinett zuren nodig heeft voor de balans met het restzoet | spontaan vergist op staaltank en oude eikenhouten vaten | intens | heel verfijnd zoet | potentie


    Acht hectare op een prachtig stuk in het noorden van de Mosel, dat is de plek waar Matthias Knebel zijn wijnen verbouwd en maakt. De Blauschiefer en Rotschiefer bodems glooien hier stijl naar boven, een zeer indrukwekkend en eeuwenoud landschap. Matthias staat sinds 2009 aan het roer van het familiewijngoed. Er worden tijdens het proces geen additieven gebruikt (naast sulfiet), de wijnen vergisten spontaan en rijpen een deel op grote eikenhouten foudres. De wijnen die hij maakt zijn loepzuiver, energiek en je proeft de warme terrassen terug in de wijn. Sinds 2017 heeft Knebel zijn intreden gedaan bij de VDP en staat sindsdien bekend als een aanstormend talent voor Duitsland en de Mosel.


    The 2019 Röttgen Spätlese is bright and clear on the elegant, beautifully floral and slate-driven nose that represents very fine Mosel Riesling. On the palate, this is a juicy, well-concentrated, piquant and juicy Spätlese with grip, vitality and the authentic flavor of Riesling berries. It ends with a very long, tensioned and mineral finish. Tasted at the domain in September 2020. Stephan Reinhardt 95/100

    Matthias Knebel believes that the dryness of last summer can only be countered by good work in the vineyards. Herbicide-free for about 10 years, working the soil, canopy management and a meticulously selective harvest with a trained harvest team guarantee balanced and elegant wines even in years like 2018 and 2019. "The team in spring/summer is the same as in autumn, which makes a lot easier, because our people already know the critical corners and know what they have to pay top attention to. Even within a plot, everything can be good for a few rows, but then suddenly the problem areas follow. You can see that and you can taste it. Fortunately, our people are on their toes, nothing escapes them," Knebel said. However, the processing of the grapes has recently changed according to the increasingly warm and dry vintages. While a few years ago the grapes were macerated for many hours, this hasn't happened the last two years, because the often higher pH levels would harm the racy Riesling character. As a result, the pressing pressure of the increasingly whole clusters is lower today, and more experiments are being made with fractionation of the must. "The aim is to produce cool, slender and elegant Rieslings with a still-concise acid structure and great finesse," he said. Knebel can no longer really identify with the softer and broader style of late-harvested, low-acidity grapes that were once cultivated here. Of the last two vintages, 2019 is the more exciting due to its piquant acidity, although 2018 is also a successful vintage. "We are always learning to try to do a little better every year. In 2018, we did well, but in 2019 we did even better. These wines have more tension, and that's what we are looking for."