Carlo Schmitt, Longuicher Maximiner Herrenberg Riesling Beerenauslese 2006
The Herrenberg lies on the steep slate slopes of the Mosel, next to the vineyards of the Annaberg. Here, the soil transitions from red to blue slate, which gives this wine a lighter, more graceful tone than its neighbor. A 2006 Beerenauslese with considerable bottle aging behind it.
What you smell
Ripe yellow fruit: peach and nectarine. Behind that, honey and a light caramel note from the years in the bottle.
What you taste
Full, honey-sweet attack (160 grams residual sugar), but the high acidity keeps everything taut and fresh instead of sticky. Beneath that, a salty, stony undertone from the slate soil. Long, clear finish. With 8.1% alcohol, it remains light on the tongue and can last for many more years.
How it's made
100% Riesling from blue and red slate. Spontaneous fermentation in stainless steel, followed by prolonged aging on the lees. The entire process in steel keeps the fruit and freshness intact.
Serving
Serve chilled, around 8 to 10 degrees. Do not decant. A normal wine glass suffices, a tulip-shaped glass helps to concentrate the aromas.
Pairs well with
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Blue cheese: the sweetness balances the salty, pungent cheese and the acidity cuts through the fat.
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Apple tarte tatin: honey and caramel notes seamlessly match the caramelized apple.
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Foie gras: the fresh acidity lightens the rich, fatty texture and keeps your palate awake.
