2010 Dream Vintage for Sweet German Riesling Reviews

Winemaker Wilhelm Weil – “In 1788, Thomas Jefferson made the first ranking of the Rheingau’s vineyard sites, and in 1814, Johann Wolfgang von Goethe noted in his Rheingau diary: “The quality of a wine depends upon the vineyard site.” Johann Philipp Bronner and Wilhelm Hamm published their “ranking of Rheingau wines and sites per se” in 1836 and 1865, respectively.   By the late 19th century and in the early 20th century, when Rhine Rieslings were highly esteemed, the Gräfenberg Rieslings of the Dr. Robert Weil estate were enjoyed in the courts of European emperors and kings as “grands crus of German origin” as well as by Europe’s upper middle classes in distinguished hotels throughout Europe, from St. Petersburg to Prague, Vienna, Berlin, Paris and London.

Although the Rheingau is one of Germany’s smaller wine-growing regions, its 3,100 ha (7,660 acres) of vineyards are vastly diverse in their geological makeup. They can be divided into three zones: vineyards in proximity to the Rhine, vineyards on the higher reaches of the middle plateau, and vineyards on the heights at the foothills of the Taunus Hills. Among these highlying sites (up to 240 m/780 ft in altitude) surrounding Kiedrich lie the three steep hillside sites of Weingut Robert Weil: Kiedricher Klosterberg, Kiedricher Turmberg and Kiedricher Gräfenberg. The microclimate of these three southwest-facing sites is excellent, with perfect exposure to the sun and correspondingly high temperatures as well as good circulation from the Taunus winds drawn into the Rhine Valley.

Furthermore, the vines are able to permeate the stony soils and develop deep roots, while the water-retaining soil layers ensure the vines a good water supply. Inclination (up to 60 %), exposure (southwest) and the ability of the barren stony soils to absorb heat are the factors that make for three perfect Riesling sites. These conditions, as well as ideal circulation, enable the grapes to remain on the vine for a long time, ripening well into November. Wines made from the loose clusters of small, intensely flavored berries are picture-perfect Riesling wines with a fine acidity and distinctive mineral tone. At the same time, they are marked by elegance and finesse.

The hillside sites Kiedricher Klosterberg (foreground), Kiedricher  – Kurmberg and Kiedricher Gräfenberg (from left to right) ©Robert Weil Estate

Estate Robert Weil has the same high standards for operations in the vineyard and in the cellar. The most modern technical know-how is combined with proven methods of traditional winemaking to preserve and fully realize the potential of what nature provides.

Harvested grapes are handled as gently as possible, starting with their journey from the vineyards to the cellars. Natural sedimentation is used to fine the must, after which oenologists decide whether the juice is best processed in stainless steel tanks or traditional oak casks. Fermentation is temperature controlled, strictly monitored, and lasts from six to twelve weeks. If natural sweetness is to be retained, fermentation is interrupted through temperature reduction. This results in a very fine residual sweetness derived from fructose.

Further vinification takes place in stainless steel tanks of varying sizes (depending on the size of an individual lot) and in traditional mature oak casks (“Rheingauer Stückfass”: 1,200 liters). Yeast contact and stirring (bâtonnage) is also used. After a slow fermentation and aging, the wines are sterile filtered and bottled as gentle as possible in order to retain the wonderful primary grape aromas and for additional aging in the bottle.

2010 Estate Kiedricher Riesling trocken