As mentioned above, the Weilberg’s character is defined by its dense, iron rich Terra Rossa soils, one of only two vineyards in all of Germany with such soil. It has been celebrated since Roman times and beyond for the exceptional, multifaceted quality it produces. As it is a warmer site than the Saumagen, and as the boys are always looking to find a greater balance and complexity, they left more leaves to shade the fruit clusters this year, as ripeness is not the challenge here, freshness is. They harvested the fruit in three separate passes to hit the ideal level of sugar/acidity, and the results are tremendous, the definition of power meets finesse. Its sense of cooler peachy fruit and herbs aromatically then hit the palate with a powerful but wonderfully elegant sense of fruit, dancing on the palate with ever expanding and echoing fruit/floral/creeping mineral sensibility. This is Grand cru class by any name…..a little * awarded here.
From their website: “This site enjoys one of the longest traditions in the Palatinate. It is here that the Romans first brought viticulture 2000 years ago. The heart of the Weilberg consists of ferruginous loam, called “Roterde” (“Terra Rossa” or red earth). Slightly smoky aromas. On the palate, aromas of mature mirabelle, rich and opulent, yet vibrant with a distinct acidity. Of impressive length with a long, spicy finish.”
“From a warmer, well protected vineyard in Ungstein — and thus picked a week earlier than the Steinacker — the 2014 Riesling trocken Weilberg offers a very clear and delicately aromatic fruit on the nose, which is followed by a round, very elegant, mineral, lovely, juicy and full-bodied palate with a long, complex finish. This Riesling from iron-rich Terra Rossa soils is full of vitality, but also sensual fruit. Forty percent was aged in 600-liter barrels and all parts were kept on the full lees until shortly before bottling in May 2015. Highly recommended. ” 91 points Stephan Reinhardt