2016 Georg Breuer Rauenthal Nonnenberg Riesling Trocken MonopolRiesling from Germany
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Weingut Georg Breuer looks back on 130 years of history, beginning in 1880 when it was founded by the Hillebrand and Scholl families. Peter Breuer purchased the property in the...
- 95 Stephan Reinhardt - Robert Parker's Wine Advocate
- 94 Wine Spectator
95 Stephan Reinhardt - Robert Parker's Wine Advocate
From vines that are 50+ years old and in the best part of the cru, the 2016 Rheingau Riesling Rauenthal Nonnenberg displays ripe and concentrated fruit intermixed with stony and some herbal aromas. This is a round, juicy, pretty generous and intense Riesling with perfectly ripe and sensual fruit. The Nonnenberg is deep, calm and highly elegant, a long and quiet flow over the palate. One of the finest I have tasted.
94 Wine Spectator
Opulent and expansive, yet underscored by a vivid structure that defines the peach, tangerine, grapefruit and mineral flavors. Harmonious from start to finish, with great integration and intensity, and a long aftertaste that lingers. Almost ready to drink, but better to wait for a few more years. Best from 2020 through 2031. 45 cases imported. -AZ
Weingut Georg Breuer looks back on 130 years of history, beginning in 1880 when it was founded by the Hillebrand and Scholl families. Peter Breuer purchased the property in the early 20th century, passing it to his son Georg (1910-1982) several years later. Georg renamed the winery, expanded the holdings, and started shipping wines to England and other European countries, building a reputation for the estate and the wines of Rüdesheim.
The vineyards are farmed using organic methods and are certified by Fair N Green. In the top sites, yields are reduced to between 15 - 25 hectoliters per hectare with 45 hectoliters per hectare for the estate and village level wines. Physiological and “aroma ripeness” are more important than must weight and the grapes are picked when Theresa and her team feel the fruit is perfect. Botrytis is avoided as the majority of the production is dry. Fermentations are natural or started with pied de cuve; fermentation and élevage is in large used barrels for the top wines and a mix of barrel and steel for the estate wines. The winemaking at this domaine is very simple and the results from these exceptional vineyards are clear – these are among the very finest wines in Germany.
95 - Stephan Reinhardt - Robert Parker's Wine Advocate
94 - Wine Spectator
|Taste||apple, pear, peach, apricot and honey|
|Nose||petrol, flint, rose petal, violet, orange peel, apple, pear and peach|