A dry Mosel Riesling from the historic steep vineyard site of Trabener Gaispfad, captivating with 11% ABV, beguiling lightness and fruity finesse – a wine from ungrafted vines, some over 100 years old, rooted in Devonian slate.
41,00 €54,67 € / l
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Lime, green apple and subtle wild raspberry, rounded off by freshly brewed verbena and a hint of white pepper with slatey and earthy undertones.
Palate
Extremely invigorating with playful acidity that reveals a saline streak and makes the mouth water, accompanied by fine spice and plenty of grip. The perfect interplay of sweetness and acidity at moderate alcohol renders it accessible even now, with further ageing potential to boot.
Character
Precise, elegant and mineral-clear – a Riesling with an unmistakable signature that combines classic Mosel elegance with the concentration of old, ungrafted vines, without ever seeming smooth or interchangeable.
Pairing
Vegetable and herb dishes, asparagus with hollandaise sauce, pan-fried pike-perch on fennel vegetables.
Notes
Spontaneous fermentation without fining or clarification agents, maturation in a traditional Mosel Fuder on full lees until bottling in April, without racking. The vines come from both the upper and lower sections of the Gaispfad – a vineyard site that ranked among the most expensive along the entire Mosel around the turn of the penultimate century.
Tasting note
Colour & appearance
Pale golden yellow with green reflections – clear and luminous in the glass.
Nose
Captivating lightness meets fruity finesse. Lime and green apple dominate, accompanied by a subtle note of wild raspberry. Freshly brewed verbena and a hint of white pepper lend the bouquet a herbal, almost meditative dimension. Beneath lie slate-driven, earthy undertones – the Devonian slate makes its presence felt.
Palate
Immensely invigorating, with a playful acidity that leaves a salty trace and immediately stimulates salivation. Fine spice, plenty of grip, yet feather-light at just 11% abv. The interplay of sweetness and acidity is perfectly balanced – already accessible now, yet its true depth will only fully reveal itself after a few years of bottle ageing.
Finish
Precise and distinctly mineral, with lingering salty freshness. The slate remains present without dominating.
Terroir & origin
Around the turn of the penultimate century, the Trabener Gaispfad ranked among the most expensive vineyard sites on the Mosel. Here, vines grow on blue and grey Devonian slate, on steep slopes with gradients of up to 70%. Weiser-Künstler cultivate their parcels in both the lower and upper sections of this site – a terroir that bestows mineral clarity and cool elegance.
Grape variety & vinification
Riesling from partly ungrafted vines over 100 years old – a rarity on the Mosel. The grapes are hand-harvested and spontaneously fermented, without fining or clarification agents. Maturation takes place in traditional Mosel Fuder casks on full lees until bottling in April, with no racking. A gentle vinification that allows the terroir to shine in its purest form.
Food recommendations
Dishes featuring vegetables and herbs are ideal here: asparagus with hollandaise sauce, courgette and lemon risotto, steamed fish with fennel, or a salad with fresh goat’s cheese and rocket. Also an outstanding choice with sushi or light Asian dishes.
Special features
Konstantin Weiser and Alexandra Künstler are career changers without a family tradition – yet they tend one of the Mosel’s most precious viticultural treasures: over 80% of their four hectares are planted with ungrafted Riesling vines, many of them more than a century old. These old vines, combined with uncompromisingly organic farming and purely manual work on the steep slopes, yield wines of distinctive precision and depth.
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