Loewen Leiwener Laurentiuslay Riesling Spatlese 2012
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This is a white wine imageLoewen Leiwener Laurentiuslay Riesling Spatlese 2012

 
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Wine Spectator 93
"This is filled with coconut cream, peach cobbler and spice flavors, refined and rich, with a balance of lemon zest providing plenty of freshness. Minerally midpalate, leading to a finely tuned finish that is crisp and refreshing. Drink now through 2038. From Germany .— K.M"

" Carl Loewen’s estate dates back to 1803 with the Maximiner Klosterlay site being acquired during the secularization of the Mosel. Additionally, Carl added to his holdings ... read more
This is a white wine
Item ID: #15673
Size: 750mL (wine)
Closure: Cork

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Wine Spectator 93
"This is filled with coconut cream, peach cobbler and spice flavors, refined and rich, with a balance of lemon zest providing plenty of freshness. Minerally midpalate, leading to a finely tuned finish that is crisp and refreshing. Drink now through 2038. From Germany .— K.M"

" Carl Loewen’s estate dates back to 1803 with the Maximiner Klosterlay site being acquired during the secularization of the Mosel. Additionally, Carl added to his holdings in the 1980s and 1990s by purchasing the Leiwenter Laurentiuslay and Thörnicher Ritch sites. All of these sites are erste lagen. Grey slate can be found in the Leiwener Laurentiuslay and Thörnicher Ritsch sites, producing dense wines offering exotic fruit aromas. Blue Slate is found primarily in the Detzemer Maximiner Klosterlay vineyards giving the wines mineral notes and aromas reminiscent of citrus fruits. With its diverse mix of soils composed of blue slate, grey slate and some plots with underlying gravel sub-soil, the Leiwener Klostergarten produces wines the most diverse in aromatics.

Carl Loewen prides himself on locating and resurrecting vineyards that have been long forgotten or overlooked. Carl’s ideal of Mosel Riesling is: “a wine with playful elegance and beguiling aromas. It is just a joy to drink such wines. But it is also a joy for me to produce them!” Carl is a traditionalist in all his practices, including use of a pitchfork instead of a pump to transfer the grapes into the crusher. Loewen’s delicate winemaking techniques, traditional Roman pole training (training each vine to its own pole), limited organic fertilizing lending to small yet mature berries, gravity flow winemaking, fermentation with wild yeast and extended lees contact results in aromatic wines of light filigree. " ~ Winery notes

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