2017 | Markus Molitor | Riesling Saarburger Rausch Beerenauslese (Half bottle)

The combination of enormous ripeness and whiplash acidity will divide consumers into two groups: those who are excited by this daring riesling and those who can't take it. An almost savage finish, but it gives the wine so much excitement. And in spite of all this hardcore stuff, the wine has a floral honey note.

Reviews:

• Wine Advocate: The 2017 Riesling Saarburger Rausch Beerenauslese needs lots of aeration to shine on the nose and get rid of its mushroom aromas. The palate is finessed, lush and very precise, with good grip and tension but some bitters straight after being uncorked.

• James Suckling: The combination of enormous ripeness and whiplash acidity will divide consumers into two groups: those who are excited by this daring riesling and those who can't take it. An almost savage finish, but it gives the wine so much excitement. And in spite of all this hardcore stuff, the wine has a floral honey note.

Producer Information

Weingut Markus Molitor is a leading wine estate in the Mosel region of Germany, best known for its Rieslings. The estate and its eponymous proprietor gained worldwide attention in 2015 – and the nickname "Herr 300 Punkte" (Mr 300 Points) – when three Auslese Rieslings from the 2013 vintage received 100-point ratings from Robert Parker's Wine Advocate. The estate cultivates vineyards in 15 different sites in the Mosel and Saar, including plots in the famous winemaking villages of Wehlen, Zeltingen-Rachtig and Bernkastel. Some 94 percent of plantings are Riesling, with Pinot Blanc and some rare Pinot Noir accounting for the rest – historically there had been considerable plantings of the latter in the Mosel. The winery is based at the centre of Wehlener Klosterberg. It was purpose-built at the end of the 19th Century and acquired by Markus Molitor in 1984, who carried out extensive renovations between 2009 and 2012. The winery features an old three-storey cellar cut out of the slate, giving permanently cool conditions with high humidity for the aging wines. The grapes are fermented slowly using indigenous yeasts in large barrels at low temperatures, often slowing to a pause in winter, then finishing off in the spring. Wines are then aged either in wooden vats or stainless steel tanks. Markus Molitor uses color-coded packaging according to the style of the wine. White capsules denote dry wines, while off-dry wines have a gray-green capsule. Naturally sweet and botrytis wines have a gold capsule.

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