• Neumagener Rosengärtchen Riesling Auslese 2018
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Weingut Carlo Schmitt

Neumagener Rosengärtchen Riesling Auslese 2018

Neumagener Rosengärtchen Riesling Auslese 2018

Riesling
2018
Duitsland · Moezel
Sweet Delight
perzik · abrikoos · honing · bloesem · citroen · natte steen
€19,50
€19,50
Sale Sold out

Carlo Schmitt, Neumagener Rosengärtchen Riesling Auslese 2018

A sweet Riesling from a steep terraced vineyard above the Mosel, planted before the First World War with ungrafted vines. The soil consists of more than 75% blue slate and quartzite, too barren and too steep for machines. Intensive manual labor and a small production run are therefore reflected in the price.

What you smell
Ripe peach, apricot, and honey, with a hint of white blossom and citrus that keeps the sweetness fresh.

What you taste
Sweet and full-bodied (nearly 84 grams of residual sugar), but the firm acidity cuts through it and keeps it palatable. Beneath the fruit, there's a salty, stony undertone from the slate. Long finish with a fresh, non-syrupy finale. Can easily age for years.

How it's made
Selectively hand-harvested in small quantities and vinified separately. Spontaneous fermentation with indigenous yeasts in stainless steel, then left on the lees for a long time. No wood, so the fruit and mineral aspects remain intact.

Serving
Serve well chilled, around 8 to 10°C. Decanting is not necessary. Pour into a generous white wine glass so the aromas can open up.

Pairs well with

  • Blue cheese such as Roquefort: the saltiness and sharpness of the cheese find a counterpoint in the sweet, fruity side of the wine.
  • Tarte Tatin or peach tart: the ripe stone fruit in the glass mirrors the fruit on the plate without becoming too sweet.
  • Spicy Thai curry: the residual sugar tempers the chili while the high acidity refreshes the palate between bites.
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What do you smell?<!--en-->Ripe peach, apricot, and honey, with a hint of white blossom and citrus that keeps the sweetness fresh.<!--en--><!--en-->What do you taste?<!--en-->Sweet and full-bodied (almost 84 grams of residual sugar), but the firm acidity cuts through it and keeps it digestible. Beneath the fruit, there's a salty, stony undertone from the slate. Long finish with a fresh, non-syrupy finale. Can easily age for years.

Selectively hand-harvested in small quantities and vinified separately. Spontaneous fermentation with native yeasts in stainless steel, then aged for a long time on the lees. No wood, so the fruit and mineral characteristics remain intact.

Well-chilled, around 8 to 10 degrees Celsius. Decanting is not necessary. Pour into a larger white wine glass to allow the aromas to open up.

- Blue cheese such as Roquefort: the salt and sharpness of the cheese are counterbalanced by the sweet, fruity side of the wine.

- Tarte tatin or peach tart: the ripe stone fruit in the glass mirrors the fruit on the plate without becoming too sweet.

- Spicy Thai curry: the residual sugar tempers the chili while the high acidity refreshes the palate between bites.

Weingut Carlo Schmitt in Leiwen aan de Moezel is een familiebedrijf in de derde generatie. Na een zwaar verlies moest het terug naar 1,5 hectare; Carlo Schmitt bouwde het sindsdien weer op en werd genoemd als een van de 25 talentvolle jonge wijnmakers van Duitsland.

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De Moezel is een van de steilste wijnstreken ter wereld: leisteenhellingen die soms recht boven de rivier oprijzen, met Riesling als vrijwel enige druif. Het levert wijnen met weinig alcohol, veel zuur en een precisie die in warmere streken lastig te bereiken is.

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