• JR: 80

    Jancis Robinson Score


  • WA: 90

    Wine Advocate Score


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Vintners Cru USD 14.99 750ml

Van Volxem Riesling Saar Riesling Trocken 2005

Winemaker's Notes:

RP 90

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3.7621739130435 5 0.5
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Member Reviews for Van Volxem Riesling Saar Riesling Trocken

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Snooth User: calywa
3.00 5
Vintage: 2012 08/11/2013

Quite crisp with slight carbonation.

Snooth User: Eric Guido
3.00 5
Vintage: 2011 03/03/2013

The nose was crisp with ripe lemony notes, followed by mineral stone and a slight herbal tones. On the palate it was refreshing with green apple acidity and a slight sweet citrus note. The finish was, at first, cheek-puckering but quickly made the mouth water with lemon zest flavors lasting for over thirty seconds. This was a fun Riesling and a good value. It has lots of potential at the dinner table and great piecing acidity that really kept it juicy and fun to drink. (89 points)

Snooth User: Sweetstuff
4.50 5

TN: Van Volxem Wiltinger Gottesfuß Riesling Alte Reben 2005.Pale green; nutty, fermented straw; tobacco, energetic; approximately halbtrocken in residual sugal; Jolly Rancher peach, resinous. MoCOOL 2008 tasting (8/16/2008). Quickly emptied. One of the best of this series going back to 1998.

Snooth User: joshwoodward
3.50 5
Vintage: 2002 05/15/2009

Very corny. Odd. Medium body and sweetness.

External Reviews for Van Volxem Riesling Saar Riesling Trocken

External Review
Vintage: 2011 03/03/2013

Four and a half glasses

External Review
Source: Vintners Cru

The 2005 Riesling Alte Reben is sourced from very old vines in some outstanding if largely no longer well-recognized steep slate, greywacke and quartzite sites. Suggestions of brine, fruit pits, wet stone, and grapefruit rind on the nose forecast a rather austere expression of Saar minerality. But a full, brothy richness and silky, leesy notes - more than the wine's seven grams of residual sugar - manage to assert themselves successfully on the palate, and in Austrian Riesling-like manner, this positively opens up the floodgates in its finish of citrus, pit fruits, nut oils, and of course stones. A little time to calm down from bottling should pay immediate dividends here. Wine Advocate, #167 Oct 2006, David Schildknecht

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