14.4 g/L acidity, 299.6 g/L RS – And lastly, the TBA wine from the Sonnenuhr, the wine that was chosen in 2015 as the best TBA produced in the entire Mosel. Both of these sound like insanely-dense-yet-electrified examples that will thrill those of you with a sweet tooth. Like all things here, the value quotient is not to be rivaled…..
“The 2019er Neumagener Sonnenuhr Riesling Trockenbeerenauslese Non Plus Ultra (referring to the slogan written on the sundial in Neumagen) was made from fruit picked at 192° Oechsle and was fermented down to fully noble-sweet levels of residual sugar (above 300 g/l). It offers a rather engaging nose made of baked pineapple, coconut, brown sugar, almond paste, dried fruits, and smoky elements. The wine is literally whipped up by a sharp sense of acidity (it does have 15 g/l of acidity after all!) on the otherwise absolutely stunningly pure and complex palate. This sense of laser beam from the acidity carries through right into the engaging and almost Eiswein-tasting finish. We would however opt to enjoy this gorgeous and highly-sprung expression of TBA in the first part of its life, to avoid the risk of the acidity to take over. 2025-2034+” 96 Mosel Fine Wines