Tag Archives: Mosel Riesling

RIESsearchING @ Timo Dienhart Roemerkelter!

Hi Riesling friendz, 

 

Again… 

Long time no see… 

Work was taking up all my time. But it’s getting better now!

 

Also, some exciting news. L’Air Du Temps (my boss) harvested their vineyard for the first time this year  

 

 

 

(I was there too) and so, the fermentation of the own wine is on its way!  

I’m so happy I could of been part of this! 

 

 

 

But now!  

More time to get to the things that really matter like Riesling! 

 

Thus, on my last visit to the Mosel! 

I visited Timo Dienhart at Roemerkelter at Maring-Novinand at the Mosel. 

It was a revelation.  

He works totally Biodynamic and he sustains a real straight vision of it! 

 

First, we visited his cellar. 

 

 

 

He owns lots of stainless steel tanks, and he has these rare stone tanks.  

 

 

 

Almost, like a huge Genever bottle, specially built for his grandfather! 

It does great things to the wine because of the material and of the unique shape these pots have. 

He wanted to let make some more… But this is so expensive… its unreal! 

 

After we got in his van and we drove to the vineyards. 

I have been by this vineyard site before because Manuel Brixius has some vineyard here too. 

Loving the view! 

While where driving trough the vineyard plots, Timo get’s almost nervous explaining how there should be planting in between the rows of vines. 

 

His vineyard plots look indeed totally different as the other ones. As he explains: they look death… 

Not even some grass in between…  

Thusly, you can see in between he’s rows are herbs and grass. This is very important to get nutrients and air in the ground for the vines. 

 

He tore out some clovers and showed us super little bubbles in between the roots. This is what we look for this is a healthy soil with adequate nutrients it will not come short of anything. 

(I did not take a pic of this… I’m so sorry! I’ll try to find one of the people who were with me) 

 

Later on, our intense vineyard trip. 

We came to maybe the most important part of our visit! 

Tasting some wines! 

My mom has visited Timo already before.  

So, I already knew he makes super great wines! 

Like all Mosel producers, he produces a lot! 

Simply, everything is of fantastic quality! 

I already know he’s Crémant Brut Grand Réserve, this is made from Pinot Noir has a super fine mousse, the autolyse character of brioche, yeasty touch… is unbelievable, it also has a fuityness like red fruits but also super ripe apple. Long finish (for a sparkling wine) 

 

 

We tasted also he’s Riesling Sekt: 

Mineral, herbal, a honey touch, fruity, a high acidity, a nice mousse and nice body! 

Really great! 

 

 

2 Bee Sekt: 

Has a much darker color as the sekt before while it’s also Riesling. 

The fruits detected are also much riper, honey is more to the foreground, the autolyse notes are greater here, the mineral character stays and it also had a high acidity. 

The mousse is even more creamier and the body fuller and the finish longer! 

 

We also tasted a lot more, but what really got my attention! 

We tasted the Steinzeug Riesling, Natural and normal (normal is with added sulfur) 

These are 2 totally different wines!

 

The Steinzeug Natural: 

Is dry with a high acidity, has herbal notes, ripe stone fruits like peaches, also a yeasty touch, has a full body and a long finish 

The Steinzeug with sulfur added: 

To me was more off dry, still has the ripe stone fruits, a mineral touch which was cleaner (not better for this reason, also not worse) more floral as herbal notes, had a medium body, still the high acidity and a not so long lasting finish. 

If you can taste it next to each other like this it’s super cool! 

Now it looks like I didn’t like the one with added sulfur… 

But I really did! If you taste these two wines totally separate, these are just two great wines. If you taste them next to each other, you create a preference… 

I preferred the Steinzeug Natural. 

But it’s up to you! 

Everyones taste is different 

(Thank god) 

 

Anyway! I really loved my visit here! If you have the time to go visit him if you’re around. 

Please do!  

I want to thank Timo Dienhart for his super hospitality and great explanations, tour and everything! 

 

If you want more information! 

You can always contact me. Also, over the social mediums @riessearching 

Or visit the website: http://www.roemerkelter.de 

 

You Riesling fan’s keep reading with a nice glass of Riesling and  

We will RIESs each other the next RIESsearchING!  

RIESsearchING at Carl Loewen!

Hi Riesling lovers,

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As I said, I have been on a wine/Riesling trip to Germany.
Together with my mom, who was amazing help as always!

First, we visited the Mosel for 3 days and afterward we went to the Rheingau.

We visited a lot of Wineries and had a lot of explanations, as seen before:
Everybody does it different.

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About the Mosel I have found out that every village has a vineyard that is called
after a Sonnenuhr. Which at first was rather confusing…
But it all worked out well!

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The first winery we visited!

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Carl Loewen!

Karl Joseph left, Christopher right
Karl Joseph left, Christopher right

 

His son Christopher welcomed us and gave us an explanation of the winery, how they work and
a small explanation of the region.

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The winery is found in Leiwen on the Mosel a little beyond Trier.
The most famous vineyards around there are with no doubt the Ritch, Maximin Herrenberg, Maximin Klosterlay and Laurentiuslay.
A lot of slate in the vineyards, gray and red.

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The first thing Christopher said almost immediately is that “Riesling is made in the vineyard”.
Not in the cellar!
What I utterly understand!
So, the only thing he does after the grapes are picked is: press the grapes, put the most in tanks and let it ferment. They do not add yeast strains and there is no temperature control.
Everything happens naturally.

They too have some Pinot Blanc planted. This has become the second most important grape variety at the Mosel. Because also Pinot Blanc (Weissburgunder) reflects the soil in a great way in the glass.

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At Carl Loewen they use an Alsace clone Pinot Blanc. So they can create a little depth in the wine and it can handle some oak maturation. The Pinot Blanc is not made in a typical style from the Mosel.
A slight residual sugar, very fruity and let’s face it made as Riesling?!
They don’t do that here.
They give the wine a maceration, before pressing and the wine stay’s 12 month’s on the lees.
The Pinot Blanc is a very nice everyday drinking wine!
With white fruits, rather high acidity, very buttery and a touch of oak. Besides, it’s very light in alcohol.
This is what Mosel is typically recognized for.

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He’s Rieslings are all quite different, this is because of there is no intervention during fermentation.
Overall they are all very mineral reflecting the soil and some more fruity than other ones.

For the Riesling vines he uses or very old vines, or he uses a clone that produces very tiny concentrated berries even if it’s a young vine.

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Let’s talk about my favorites:
The Quant Riesling: this is a blend of different vineyards.
And Quant in the local dialect stands for Good!
It’s quite mouth filling for a Riesling, it has some residual sugar but also has a lot of acidity to counter the sweet touch.
There is some minerality and fruitiness like apricots and peaches.
The finish is medium to long and refreshingly clean.

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The Varidor Riesling:
Also a blend.
Vari means variety and Dor means gold.
The wine is very mineral with a hint of petrol. Ripe apricots are detected,
also with a lot acidity.
It’s a very refreshing wine with a long finish!

 

 

I could go on about the wines, but that can be quite boring to read.

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So, this for the RIESsearchING at Carl Loewen.
Enjoy reading and if you desire to find out more about the winery and the wines
You can always ask me or visit the website: Weingut Carl Loewen.de

Enjoy a nice glass of Riesling and I see you the next RIESsearchING!