The 2017er Euchariusberg Spätlese (known internally as the “Klaus Lang” cask) comes from fruit harvested at 92° Oechsle in the prime Gross Schock sector of the vineyard and was fermented down to 65 g/l of residual sugar. This offers a gorgeous nose of pineapple, apple, coconut, pear and herbs. The wine develops the delicate presence of a light and creamy Auslese on the palate and leaves a comparatively dry and elegant feel in the long finish with almost Kabinett-like focus. This is a stunning Spätlese in the making. 2027-2042 95pts - Mosel Fine Wines
Erich Weber of Hofgut Falkenstein makes ultra-traditional, mostly dry-tasting Saar Rieslings. He likes to call himself “Winzer Weber.” Winzer is German for winegrower. In other words, the emphasis is on the work in his vineyards. With his tan and rugged face, he looks the part, too.
Erich ferments exclusively with wild yeasts in old wooden casks in a deep, cool cellar, and most of his wines end up either naturally dry (trocken) or off-dry (feinherb). Falkenstein, therefore, is one of the rare Saar producers that specializes in distinctive, bracing, light, dry Rieslings, bottled traditionally by the cask.
Falkenstein makes light-bodied, tangy, wholesome, dry-tasting Saar Rieslings, as well as residually sweet Spätlesen and Auslesen. These are old-style wines for drinking, which often retain a lively (spritzig), natural efferverscence from fermentation. In other words, they go down well — Trinkfluss in German. © 2014 Lars Carlberg