What distinguishes Moselle Riesling from Rieslings of other regions? »

Moselle Riesling stands apart due to its unique terroir, climate, and traditional winemaking methods:


Terroir and Soil

– the region’s vineyards are located on steep slate slopes along the Moselle and its tributaries (Saar and Ruwer)
– the 400-million-year-old Devonian slate imparts a distinct minerality to the wines

Climatic Conditions

The cooler climate allows for a longer ripening period, promoting complex aromas and moderate alcohol levels.

Taste Profile

– characteristic acidity
– refined fruit aromas, especially apple and peach notes
– a pronounced minerality due to the slate soils

Ageing Potential

– the high acidity provides Moselle Rieslings with excellent ageing capacity
– some wines, including those from Immich-Batterieberg, age gracefully for decades

Stylistic Diversity

– Moselle Rieslings are produced in a range of sweetness levels, from dry to noble sweet
– while internationally renowned for residual sweet and noble sweet wines, Immich-Batterieberg primarily focuses on dry styles, producing sweet wines only occasionally (most recently in 2018)

This combination of terroir, climate, and tradition ensures that Moselle Rieslings are distinctive, highly valued, and incomparable to Rieslings from other regions.

Weinbaukarte der Mosel von 1868

Why does the Moselle have a bad image in Germany? Is that true? »

The claim that the Moselle wine region has a bad reputation in Germany is misleading. Internationally, the Moselle enjoys a stellar reputation, particularly for its Rieslings.


Globally recognized among wine connoisseurs, Moselle wines are highly regarded for their quality and distinctive character. A significant portion of top-tier Moselle wines is exported, primarily to England, the USA, Scandinavia, Switzerland, and the Netherlands. At Immich-Batterieberg, for example, exports account for 60% of production.

However, the Moselle has faced challenges in its recent history:
– In the 1970s and 1980s, quality issues and overproduction damaged its image
– The 1985 glycol scandal (though unrelated to the Moselle) negatively impacted the region’s reputation

Today, Moselle wine producers face new challenges:
– Climate change: Warmer summers and extreme weather conditions demand greater efforts in vineyard management
– Labor shortages: Viticulture relies heavily on long-term workers from Eastern Europe
– Rising costs: Increases in wages, logistics, and raw materials like bottles and corks pose financial challenges
– Declining wine consumption: Post-pandemic trends show reduced global demand for wine

Steep-slope viticulture, for which the Moselle is renowned, is particularly labor-intensive, with almost no mechanization possible. Only by emphasizing quality can the region sustain its reputation and viability.

ROBERT PARKER | our ratings of vintage 2023 »

Stephan Reinhardt via Robert Parker

2023 ZEPPWINGERT RESERVE Riesling | 97 points

From 100+-year-old vines, the 2023 Zeppwingert Reserve is deep, pure and slightly toasty on the nose that is reminiscent of stewed apricots. Crystalline and saline on the palate, this is a rich and powerful yet vivacious Riesling with a promising finish.

2023 BATTERIEBERG Riesling | 96 points

From 80+-year-old Riesling vines on gray slate and quartzite soils that yielded only 20 hectoliters per hectare, the 2023 Batterieberg is pure, refined and saline on the stony nose. On the palate, this is a very rich and generous yet very elegant, saline, crystalline, precise and persistent Riesling that is not fully dry but enormously long in terms of structure.

2023 ZOLLTURM Riesling | 96 points

From 80+-year-old vines on gray slate and quartzite soils, the 2023 Zollturm is deep, intense and rich as well as enormously mineral and flinty on the saline nose. Full-bodied, intense and enormously mineral on the palate, this is an elegant, refined and saline but tight, intense and very complex, finely tannic and grippy Riesling with a long and promising, complex, crystalline and saline finish. There seems to be a bit more younger oak here than in the Ellergrub.

2023 ELLERGRUB Riesling | 96 points

From 80+-year-old vines on blue slate, the 2023 Ellergrub is very clear, deep and fresh on the utterly mineral and flinty nose that is saline, pure and stony and concentrated in its fleshy fruit. Round, rich and elegant on the palate, this is a remarkably pure, refined, savory and stimulating saline Ellergrub with fine tannins on the long and intense, stimulating and mouth-tickling finish. This impressive Riesling has never been better.

2023 STEFFENSBERG Riesling | 95 points

From red slate soils and exclusively ungrafted massal selections, the 2023 Steffensberg Riesling is deep, pure, intense and refined on the nose that is fascinating in its purity and aromatic intensity that intermingles with saline notes of slate shards and herbal nuances. Lush and elegant on the palate, this is an intense yet refined, mouth-filling and textural, enormously savory and sustainable Riesling with spectacular length.

2023 BRIEDELER HERZCHEN Riesling | 94 points

The 2023 Briedeler Herzchen is intense in color and flavors that indicate perfectly ripe and aromatic fruit spiced with flinty and saline notes of gray and red slate. Intense and complex on the palate, this is an elegant, refined and stimulating saline Riesling with an excellent and irresistible savory finish. This is possibly the finest Herzchen Gernot Kollmann has produced so far.

2023 ESCHEBURG Riesling | 93 points

The 2023 Escheburg is from 60-year-old Riesling vines, mainly from the Ellergrub (50%), that yielded 35 hectoliters per hectare. The wine vinified in smaller oak barrels for 10 months and opens with a reductive and stony bouquet of ripe and open fruit aromas with flinty nuances. Round and juicy on the palate, this is a dense and complex, saline and savory, super salivating and energetic Escheburg with tension, precision and character.

2023 DETONATION Riesling | 92 points

From top, super stony, organically farmed vineyards in the Enkirch, Briedel and Sennheim and bottled in early October 2024, the 2023 Detonation Riesling is pure and complex on the saline and stony nose that indicates a still young and age-worthy dry Riesling. Shallow yet savory and tensioned on the palate, this is an enormously saline and lean dry Riesling with a stimulating and finely structured, salivating finish. This is a character of purity and finesse.

2023 CAI Riesling | 91 points

The golden-yellow colored 2023 CAI Riesling Trocken is quite deep and substantial on the nose that indicates perfectly ripe, intense and elegant fruit with flinty and herbal slate notes. Nervy, vital and remarkably elegant on the palate, this is a dense, intense and juicy as well as savory dry Riesling with enough substance and concentration to balance the 1.8 grams per liter of residual sugar perfectly well. This is an impressive estate wine.

2023 ROB Pinot Noir Rosé | 89 points

The unfiltered, salmon-colored 2023 ROB Spätburgunder Rosé Trocken combines a ripe and delicate red fruit aroma with flinty/spicy slate nuances on the clear and precise but soulful nose. Medium-bodied and fresh yet remarkably complex and textured with ripe fruit, this is an elegant and harmonious yet tensioned, vinous and sustainable rosé that comes from younger vines on the Pünderich side of the Briedeler Herzchen vineyard. Here, they are rooted in red to gray slate. The grapes were fermented with natural yeasts in stainless steel tanks, and the wine remained on the full lees until bottling in July 2024, with a moderate addition of sulfur.

2023 ELBLING | 88 points

From a 50-year-old limestone vineyard in Nittel, Upper Mosel, that has been farmed organically for 20 years by Karl Sonntag who is still cultivating this cru from the Nitteler Leiterchen, the unfined, unfiltered and unsulfured 2023 Elbling unfiltriert opens with a pure, intense and somewhat untamed nose of ripe and golden berries with crushed calcareous notes. Creamy and elegant on the palate, this is a light, pure and linear yet textural and lemon-fresh finishing Elbling that fermented in stainless steel and was kept on the full lees until the bottling at the end of July 2024. Imagine a sparkling wine without bubbles but with a lees-y texture and stimulating freshness. The vineyard yielded 60 hectoliters per hectare, which is quite low for Elbling. This is a refreshing light wine that goes very well with blue mussels.

2022 MONTENEUBEL Pinot Noir | 92 points

Kollmann’s red wine is only produced in top vintages. His beautifully aromatic and fragrant Enkircher 2022 Monteneubel Spätburgunder comes from red slate soils and opens with perfectly ripe and intense dark fruit aromas intertwined with floral and also flinty slate notes. This medium-bodied and harmonious wine is silky, lush and generous on the palate yet always clear, fresh and refined thanks to fine tannins and delicate crystalline and saline acidity. The finish is tart and cleansing and adds cherry flavors. This is a highly stimulating Mosel Pinot Noir for many occasions. The vines on the Enkircher Monteneubel, which runs parallel to the Steffensberg, are 30 years old and of unknown genetics. “It won’t be a Mariafelder, because the grapes are too small and compact-berried for that,” says Kollmann, who doesn’t know anything about the rootstocks either. The wine is fermented with 100% whole clusters in 550-liter vats and macerated with the feet, while carbonic maceration takes place in the areas below. The wine is then fermented with the press wine in used barriques and remains there for almost two years until bottling.

What makes the Moselle wine region so special? »

The history of viticulture on the Moselle


The Moselle is Germany’s fifth-largest wine-growing region, covering a cultivated area of 8,536 hectares (compared to Rheinhessen, the largest, with 27,499 hectares). White wine accounts for 91% of the production, while red wine makes up 9%.
The primary white wine varieties are 63% Riesling, 9% Müller-Thurgau, and 5% Elbling, with smaller quantities of Pinot Blanc, Auxerrois, and Chardonnay. For red wines, Pinot Noir is predominant, alongside smaller amounts of Dornfelder and Regent.

The Moselle is renowned for its steep vineyards, among the most precipitous in the world, which pose challenges for viticulture but also create ideal conditions for growing Riesling. Iconic sites such as the Batterieberg, Zeppwingert, Zollturm, and Ellergrub vineyards exemplify this steep-slope viticulture.


TRABENER ZOLLTURM

The region’s soil, composed mainly of slate, retains heat during the day and releases it at night, lending Moselle wines a characteristic minerality and spiciness. Each vineyard offers unique soil compositions: Batterieberg and Zollturm feature gray slate with quartzite, Ellergrub has blue slate, and Steffensberg contains red slate, with the colors influenced by various iron oxides. Microclimates created by the Moselle River’s meanders further enhance the diversity and individuality of the wines.

The Grand Cru sites —Batterieberg, Ellergrub, Zeppwingert, and Zollturm— benefit from reflective surfaces and prolonged sun exposure, with sunlight lingering until 9 PM during midsummer. This combination of slate soils and a cooler climate produces wines of exceptional delicacy, low alcohol levels, and complex aromas.

The Moselle’s viticultural history is ancient and illustrious:
• As early as 500 BC, the Celts cultivated wine.
• The Romans expanded viticulture after occupying the Moselle Valley in the 1st century BC, founding Augusta Treverorum (now Trier).
• Terraced vineyards dating back over 2,000 years remain in use today.
• After the Roman Empire’s decline, monasteries played a key role, introducing Burgundian grape varieties.

ENKIRCHER ELLERGRUB

The Escheburg, the winery’s central building, dates back to the 9th century and anchors the current estate. The Immich family managed the winery from 1425 until 1980.
In the 19th century, Prussia’s support spurred a golden age for Moselle wines, making them highly sought after globally. Between 1841 and 1845, Carl August Immich created the Batterieberg vineyard using explosive charges to terrace the steep slopes. To honor his pioneering vision, the winery’s entry-level wine is named „CAI.“

The 20th century brought challenges, including overproduction and quality issues after World War II. More recently, a new generation of winemakers has refocused on traditional strengths and high-quality production.

These factors make the Moselle one of the most unique and historically significant wine regions in the world.

JAMES SUCKLING | our ratings of vintage 2023 »

Stuart Pigott via James Suckling

2023 ZEPPWINGERT RESERVE Riesling | 100 points

This is one of those wines where you have to hold on tightly, because you don’t know if you’re being pulled up into heaven or down into the Mariana Trench. Dark and light are so perfectly integrated. There’s a wealth of caramelized pear character and wild herb intensity that leave you totally bamboozled. Then comes the extraordinarily graceful and silky finish that makes it impossible to concentrate on anything else. Fermented and matured in one very well used barrique cask, so very limited production. From organically grown grapes.

2023 BATTERIEBERG Riesling | 99 points

So incredibly deep and incredibly fine, this marries gigantic concentration and finesse. Medium-bodied and barely offdry, this has a balance that defies all the conventional categories. Let yourself be wafted away by its sheer weightless finish. Limited production due to a yield of just 20 hectoliters per hectare. From organically grown grapes.

2023 ZOLLTURM Riesling | 98 points

There’s a mind-blowing tension between the enormous stone fruit character of this great dry Mosel riesling and its cool and dry core, around which ample leesy creaminess is entwined. Then comes the gigantic finish, which has a deep base of fine tannins over which a fabulously delicate richness is laid. From organically grown grapes.

2023 ELLERGRUB Riesling | 96 points

The incredible wild herb and licorice aromas pull you inexorably into this enormously structured yet only medium-bodied dry Mosel riesling. Very radical, also radically minerally and dry on the medium-bodied palate. Yet the animating acidity is almost totally below the waterline, like a whale invisibly following a ship. There’s amazing depth and originality in the wild herb and wet stone finish. From organically grown grapes.

2023 BRIEDELER HERZCHEN Riesling | 95 points

Structure and elegance are precisely balanced in this ravishingly beautiful, barely medium-bodied Mosel masterpiece. What graceful peachy fruit this has, but it is the concentration and suspense building in the finish that make this really extraordinary. Extremely slatey finish. From organically grown grapes.

2023 STEFFENSBERG Riesling | 95 points

This wine is young and might seem eccentric to some because the youthful and more mature elements are not yet totally integrated, but how could you not like it? The way freshness and creaminess are interwoven on the medium-bodied palate is stunning. The stone fruit and smoky aromas are fascinating. Then comes the long, silky and delicate finish. From organically grown grapes.

2023 ESCHEBURG Riesling | 94 points

Pretty closed, with an intense flinty character in the first moment, this needs some aeration to bring out the stone fruit, caramelized pear and pie crust aromas. Concentrated and creamy, with a deep well of minerality, this de facto village wine has stunning depth and finesse on the medium-bodied palate. Then the almost endless finish knocks you sideways. From organically grown grapes grown in all the top sites of Enkirch, with the Ellergrub slightly in the majority.

2023 DETONATION Riesling | 93 points

If you want to feel transported back to the golden age of German riesling a century and more ago, then this wine does that for you. Full of golden fruit aromas and a delicate spiciness, it is barely medium-bodied with restrained power and lovely elegance. Really caresses the palate in the long, silky finish. A cuvee of wines from the vineyards in Enkirch, Briedel and Dhron, mostly from over 40-yearold vines.

2023 CAI Riesling | 92 points

This may be an entry-level wine, but it has a wonderful golden autumnal mellowness that’s like nothing else in Germany. I love the interplay of Mirabelle plum and smoke aromas with the restrained creaminess and delicate minerality on the medium-bodied palate. Emphatically dry but beautifully balanced finish.

2023 ELBLING | 91 points

I love the caramelized pear and cider aromas of this creamy, light- to mediumbodied natural wine that radically reinterprets this ancient grape variety. Beautiful balance and good length, which is even more remarkable when you consider it has just 9.5% alcohol. From organically grown grapes from 50-year-old vines. No sulfites added. Unfiltered.

Batterierberg @ Saatchi Gallery in London, February 28th, 2015 »

On the 28th of February 2015, the Saatchi Gallery opened its doors for a prestigious private event by Robert Parker’s Wine Advocate. On the three stories of the gallery, producing wineries presented their wines under the theme: “Icon Wines of the World” as part of the global “A Matter of Taste” tasting series by Robert Parker. The wines presented on this day had been awarded at least 90 Parker Points by the Robert Parker tasting team.

Immich-Batterieberg, among others from Germany, presented its Riesling wines from three different vintages. The doors at Saatchi Gallery opened at 11 am and the wine enthusiasts were able to taste and chat with the winemakers from all over the world until 6 pm.

mass_media

Our stand was located in the „Riesling-Room“ were we shared space with Selbach-Oster, JJ Prüm and St. Urbans Hof. We were surrounded by art from Keith Haring, which created a modern and inspirational atmosphere for a wine tasting.

gallerie_1

From our side, Gernot, as always, presented our wines while Fay and Roland introduced Immich-Batterieberg to a wider audience.

gallerie_2

Our tasting had three different wines in stock:

  • 2009 Batterieberg 93 PP
  • 2011 Ellergrub 94 PP
  • 2013 Ellergrub 93+ PP

We are very proud of the just released Parker Points for our 2013 vintage.

bewertungen

The Saatchi Gallery in combination with fantastic wineries from all over the world created a special day for all visitors. Even we could not resist temptation and took some time to try some of the many wines from our fellow winemakers.

We hope to see you soon in Enkirch or at the Prowein fair in Düsseldorf on March, 15-17th. Our whole team including Fay, Gernot, Roland, Ute and Volker will be in Düsseldorf on the 16th of March.

SAVE THE DATES »

Datum: 29. und 30. August 2014

Ort: Weingut Immich-Batterieberg in Enkirch

5. Jahrgangspräsentation des Jahrgangs 2013

New German Rieslings somewhere between dry and sweet »

 
Jon Bonné via SFgate
Germany’s universe of wine is difficult to understand even in the best of times. And these are particularly complicated times for German wines.

We have come to think of German Riesling, particularly from the Mosel Valley, as at least a bit sweet. Many, including some of the world’s best wines, are just that.

But if you believe the current structure of German wine rules, it is dry Riesling that the country does best. For about a decade, wines primarily known as Grosses Gewachs („great growths“) – the country’s equivalent of a grand cru – have been mandated to be dry.

This reflected a belief, not entirely accurate, that Germans prefer their Rieslings dry. Sweeter wines were primarily sent across the border.

But the world is not so simple. In this most traditional of wine cultures – Riesling has been grown near the Rhine since at least the 15th century – a growing roster of wines is defying easy classification. Often they exist in a complicated realm between dry and sweet. Certainly they can appeal to lovers of both.

What they are struggling with, like winemakers elsewhere, is that sweetness has become a bad word. It is why they often describe the slightly sweet nature of many Rieslings as fruchtig, or fruity. Even that comes with risk. Somehow, dryness has become a default.

„Unfortunately,“ says Johannes Leitz, who makes Riesling in the Rheingau area, „most people want to see the word ‚dry‘ on a label, even when the wine itself would taste better with 11 or 12 grams (of sugar) and they would like it more.“

Logical purpose

It may be disconcerting to consider a wine that’s neither dry nor sweet. But the purpose of such wines, at least in Germany, is utterly logical.

Thanks to a combination of climate and better farming, it’s now far easier to fully ripen grapes in northern Germany, even in regions like the valley of the Saar, a Mosel tributary known for wines that were alternately ethereal or sour.

The prospect of dry Saar wine, once considered tart enough to put Sour Patch Kids to shame, has been finessed by small producers like Erich Weber of Hofgut Falkenstein. Falkenstein’s wines, aged in old wooden casks, can flirt at the edge of dryness. The fully dry, or trocken, bottles are as bracing and deep as great Chablis.

These are complicated wines to understand, given Germany’s current wine laws, which presume a wine to be sweet unless marked otherwise – and set specific, and painfully complex, limits for what constituted dryness.

If a wine wasn’t fully trocken, it could be halbtrocken, or „half-dry.“ It could also be feinherb, which, just to confuse things, has no official definition but tends to indicate wines slightly further along the path to sweetness.

No surprise that many see the limitations of current law – as well as the strict rules imposed by the VDP, the country’s powerful winegrowers‘ association. This has led to a raft of producers making at least some wines that don’t fit comfortably inside the rules.

Among them are so-called estate wines. These bottles, meant as a winery’s everyday effort, are typically sourced from younger vines and less profound sites.

Because their labels rarely say anything about geography, ripeness or sweetness, they have become a chance for today’s winemakers to dabble in a bit of impressionism – often leaving just enough sugar to add charm without being distinctly sweet. This includes bottles from some of the country’s greatest producers, including J.J. Prum in the Mosel and Donnhoff in the Nahe. They are now considered an insider’s secret, one of the best unheralded values in wine.

Snapshot of a place

At the same time, there are more so-called village wines that show a snapshot of a particular town, if not a single vineyard, like the Dhroner Riesling from A.J. Adam. The tiny production focuses on the village of Dhron, which is a few miles from the famous town of Piesport but whose wines have been mostly forgotten.

Owner Andreas Adam focuses on sweet wines, about 60 percent of his production, but also makes a dry wine from his top site, the Hofberg. As for the Dhroner, it often hovers between dry and just short of dry, mostly because Adam would rather leave a bit of extra sugar than tinker with the wine’s acidity. The Dhroner serves a purpose to „show more than only the grape variety,“ he says – specifically, the „texture of the main soil from one village.“

Then there are wines like those from the recently revived Immich-Batterieberg estate in the middle Mosel town of Enkirch, including its CAI, a blend from several vineyards that flirts with dryness but doesn’t fully commit. Or those from Weingut Peter Lauer, in the Saar town of Ayl.

Lauer has gained an American fan base for its asterisks – like the Barrel X, its version of an estate wine, which often lands around 18 grams per liter of sugar (a typical dry wine would have half that). There’s also its Fass 6 Senior Riesling, made from the famous Ayler Kupp vineyard, which hovers in that no-man’s-land just beyond dry.

„You don’t force the wines to be bone-dry,“ says Florian Lauer, who makes the wines for his family’s property. „We accept a certain level of residual sugar, like my grandfather did in 1919.“

The long view helps to explain why sweetness has become so confusing. While we now often consider Germany’s wines to be sweet or fruity, those were an anomaly until modern winemaking arrived after World War II. When vintners relied on indigenous yeast in the cellar and vineyard, their great hope was to complete fermentation and have a dry wine.

Changing tastes

The introduction of commercial yeasts, and the ability to halt fermentation, prompted a midcentury thirst for sweet wines. In 1968, the book „Wines of the World“ noted the winemaking of the time yielded „a sweeter type of German wine than was known 40 or 50 years ago.“ Indeed, a precursor to modern wine law passed in 1958 limited the amount of sugar that could be left to 25 percent.

Back to our complicated relationship with „dry.“ In wine, the balance for sugar is acid, something German Riesling has in spades. It’s only reasonable, then, for wines like the Barrel X or the estate wine from Von Winning in the Pfalz to use sugar, quietly, to finesse a balance of tart and sweet. They can’t call themselves dry, but they have no reason to be considered sweet.

This extends to some top wines. Leitz’s bottling from his Kaisersteinfels vineyard, and back in the Mosel town of Zeltingen, bottlings by Selbach-Oster’s Johannes Selbach of single-vineyard parcels like Anrecht and Rotlay, simply don’t discuss relative sweetness on the label, even if they retain a small amount. The belief is that terroir trumps sugar.

In a way, these are more honest responses than the phantom sweetness that has crept into many American wines. Because so many wine lovers insist on loving „dry“ wines, despite revealing their sweet teeth, we have seen the rise of wines like Gallo’s runaway hit Apothic Red; with its 19 grams per liter of sugar, it would qualify as fully sweet if it were white wine. Indeed, if the German sugar judges descended on Zinfandel, many bottles would technically be halbtrocken.

Back in Germany, there are baby steps to untangle this thicket. After significant blowback from its insistence that Grosses Gewachs all be dry, the VDP unveiled alternative rules to allow sweet versions designated from those same top sites. Sound confusing? That might explain why those revisions have yet to be fully enacted.

But the real story behind this middle ground between dry and sweet is that it marks a return to the traditions of the past – namely, to the old-fashioned cellar work, with native yeasts and old wooden casks, that was once shunted aside.

It is why after a 30-year career, Florian Lauer’s father, Peter, gave up commercial yeasts in 2000 at his son’s urging, and allowed the wines to find their own balance between dry and sweet – a decision for the future guided by a lifetime of following the rules.

„In a winemaker’s life, there’s a certain point where you’ve seen everything, you’ve tasted everything,“ Florian says. „It was something decided by both my father and me together. I think my father was thankful I had this idea.“

From the notebook

Here are seven German Rieslings that flirt with sweetness but come across as perfectly dry.

2012 Von Winning Estate Pfalz Riesling ($22, 11.5% alcohol): This ascendant estate makes some of the best dry Grosses Gewachs in the Pfalz under the hand of Stefan Attman, but the estate wine is their secret treasure. Showing a ripe texture that’s the mark of the winery, it has perfect integration: cassia, talc, dried lime, verbena, pippin apple. The 14 grams of sugar come through more as weight than sweetness. (Importer: Terry Theise/Michael Skurnik Wines)

2012 Hofgut Falkenstein Niedermenniger Herrenberg Feinherb Mosel ($20, 10.5%): If dry Saar Riesling sounds too trippy, this is a perfect example of feinherb’s charms – frothy and salty and showing a subtle nectary sweetness. Fuji apple, rose hip, talc and a lime-leaf exoticism, plus that remarkable Saar mineral bite. (Importer: Lars Carlberg Selections/USA Wine West)

2011 Peter Lauer Barrel X Saar Riesling ($19, 11%): Lauer wines are still rare on the West Coast, but keep an eye out for the forthcoming 2012. The Barrel X is as friendly a wine as you’ll find from the Saar; this vintage exudes jackfruit and strawberry flavors, and a sappiness to the texture that reflects deft work with that hint of remaining sugar. (Importer: Vom Boden/T. Elenteny Imports)

2012 A.J. Adam Dhroner Mosel Riesling ($28, 12% alcohol): Andreas Adam leaves about 12 g/l sugar in this village wine, which shows itself more as a fullness of texture (also aided by aging in cask). The style veers between austere and juicy, with a rush of yellow plum and tangerine fruit. (Importer: Terry Theise/Michael Skurnik Wines)

2012 Von Schubert Maximin Grunhauser Mosel Riesling Feinherb ($24, 11%): Carl von Schubert’s Grunhauser property, by the Ruwer tributary of the Mosel, has made iconic sweet wines for centuries. But the forthcoming release of its feinherb estate wine is both approachable and intense – chive, sweet lime, austere honeydew skin and citrus pith, and a hint of nectary sweetness for perfect balance. A beautiful example of feinherb. (Importer: Loosen Bros.)

2012 Okonomierat Rebholz Dry Pfalz Riesling ($19, 12.5%): The Pfalz is a stronghold for dry Riesling, and Hans-Jörg Rebholz one of its major proponents. But there’s surprising weight and richness here, thanks in part to the great 2012 vintage – sweet melon to balance the nutmeg spice, celery and peach. (Importer: Rudi Wiest/Cellars Intl.)

2011 Immich-Batterieberg C.A.I. Mosel Riesling Kabinett ($22, 11.5%): The label would hint at its being sweet, but this is Germany’s new dryish side in a nutshell, from Gernot Kollmann’s revival of a historic Mosel site. The dense flavors burst, with tons of nectarine and key lime, lavender, and a sense of sharp-eyed Mosel minerality that’s vibrant without being stark. Keep an eye for the 2012, appearing soon. (Importer: Louis/Dressner Selections)

30./31.8.2013, presentation of the 2012 vintage »

Presentation of the 2012 vintage

30./31.08.2013, special guest: Bosse

Another breathtaking weekend: Under clear blue skies, fans of Batterieberg, wine dealers, wine press, tourists of Enkirch and the Mosel river, fellow winemakers and our families and friends enjoyed the 2012 vintage for the first time. This year the wine tastings were extended to the inner courtyard, as we had felloe winemakers: Eva Fricke of Weingut Eva Fricke, Matthias Adams of Weingut von Racknitz and Johannes Lochner of Weingut Köhler-Ruprecht joining us. More than 200 guests took the opportunity to taste the latest wines from different regions without leaving our premises. The highlight of this year’s presentation was the Friday evening concert with Bosse. It must be the unique combination of a living room concert and wine drinking atmosphere which makes moments like this so special. Bosse performed all his current hits like „Schönste Zeit“ and „So oder so“ as well as  classics like „Frankfurt/Oder“. After the concert, Bosse took time to give autographs and answer question always with a glass of Batterieberg in his hand. It must have been a good warm up for Bosse, as a week later, he performed at the German “Bundesvision Song Contest” and was elected number one by the TV audience.