2020 | Markus Molitor | Erdener Treppchen Auslese ***

Poached apple and citrus aromas are light and balanced, picking up orange, tangerine and lime notes on the crisp finish.

Reviews:

• Wine Advocate: Almost Burgundian on the deep and intense nose, the 2020 Riesling Erdener Treppchen Auslese *** (White Capsule) opens with a pure and intense, very complex and nuanced, exotic bouquet of perfectly ripe stone fruit aromas intermingled with iodine and well-integrated, noble oak aromas and very fine notes of crushed slate. This nose is full of aromas and intensity yet without being heavy. On the palate, this is a full-bodied, dense, highly intense and ethereal Riesling that doesn't materialize its fruit on the palate and is almost transcendental. In fact, this full-bodied, very concentrated and dense Treppchen appears to be the Mosel's finest Meursault from ancient, ungrafted vines on rocky blue slate soil. Despite its power and concentration, the soul of this Riesling is crystalline, iodine and stimulatingly finessed and mouth-watering thanks to the crystalline, saline and salivating acidity. 12.5% stated alcohol. Natural cork.

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.

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