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Weingut Max Ferd. Richter Riesling Eiswein Mülheimer Helenenkloster 2003

Winemaker's Notes:

Since 1961 the Richter- Estate tries to produce Eiswein in the Helenenkloster. In order to ensure the ripe grapes are still frozen when they arrive in the press-house, the nearest site - the Helenenkloster - was selected and is usually left partially unpicked in the hope of Eiswein-production. At least -7° C are necessary to freeze the grapes. The lower the temperature the higher the concentration of sugar, acidity and extracts in the grapes and subsequently the more valuable the grape-must. The minimum oechsle-mustweight required has to be equivilant to a Riesling-Beerenauslese. The harvesting of an Eiswein often calling for picking by floodlight in the samll hours is a dramatic business. By the winter, grape gathering has lost whatever charm it originally enjoyed, and a dedicated team of pickers is needed to bring in the frozen bunches. Thus the risk of Eiswein-production is very high and amongst all those imponderabilities for failure the quantities available are tiny. The Eisweins form the Mülheimer Helenenkloster are a speciality of the Richter-Estate.

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External Reviews for Weingut Max Ferd. Richter Riesling Eiswein Mülheimer Helenenkloster

External Review
Source: Premium Wine & Spirits
01/31/2012

Spiced and candied apple and vanilla aromas. Enormously sappy and rich, dense and spicy on the palate, displaying a vivacious interplay of apple and tropical fruits with minerals that is rare in this vintage. Offers a deep and dynamic layering of flavors on the finish, but Irsquo;d like to see the sweetness back off a little.


External Review
Source: Premium Wine & Spirits
05/19/2011

A 2005 Graacher Himmelreich Riesling Spatlese - like all of Richter's wines from Himmelreich, originating in the superb and distinctive Goldwingert parcel that is actually high above several of the top vineyards of Bernkastel - smells enticingly of fresh lemon, sea breeze, and black currant. Very ripe but sleek and refined on the palate, with unusually lively acidity for the vintage, it leaves behind impressive traces of lemon, tart berry skin, and wet stone, all bound together by considerable honeyed sweetness. This illustrates the lightness and lift that are hallmarks of so many top-flight 2005s, and I would not hesitate to cellar it for two decades.


External Review
Source: Premium Wine & Spirits
01/03/2012

Plump and juicy, with a cocktail of peach and mango flavors. Itrsquo;s a bit compact and lacking clarity, but satisfying. Drink now through 2010.


External Review
Source: Premium Wine & Spirits
05/22/2011

A brisk, lean style, imparting stone and apple notes, with a citrus underpinning that emerges on the finish. Delicate and concentrated. Drink now through 2006.


External Review
Source: Premium Wine & Spirits
05/19/2011

Pale yellow. Subtle aromas of nectarine, blackcurrant and clove. High-toned flavor of sweet papaya, with a honeyed texture. Nicely balanced and pleasingly long wine, with a splash of mineral salt and lemon on the finish.


External Review
Source: Premium Wine & Spirits
01/03/2012

Demonstrating excellent concentration, this 2001 Spauml;tlese is as fresh as they come. This was the best vintage out of the Middle Mosel since 1959; one canrsquo;t help but fall in love with the seductive candied citrus and peach flavors. Herbaceous undertones accent the brilliant acidity and mineral quality of Richterrsquo;s newest and most succulent Riesling. Drink now or lock it up until itrsquo;s fruition from 2006ndash;2018


External Review
Source: Premium Wine & Spirits
01/31/2012

Succulent and balanced, though it leans toward the soft side of the spectrum; a friendly, open-knit white exuding floral, peach and lime flavors. Fine, lingering finish. Drink now through 2015.


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Since 1961 the Richter- Estate tries to produce Eiswein in the Helenenkloster. In order to ensure the ripe grapes are still frozen when they arrive in the press-house, the nearest site - the Helenenkloster - was selected and is usually left partially unpicked in the hope of Eiswein-production. At least -7° C are necessary to freeze the grapes. The lower the temperature the higher the concentration of sugar, acidity and extracts in the grapes and subsequently the more valuable the grape-must. The minimum oechsle-mustweight required has to be equivilant to a Riesling-Beerenauslese. The harvesting of an Eiswein often calling for picking by floodlight in the samll hours is a dramatic business. By the winter, grape gathering has lost whatever charm it originally enjoyed, and a dedicated team of pickers is needed to bring in the frozen bunches. Thus the risk of Eiswein-production is very high and amongst all those imponderabilities for failure the quantities available are tiny. The Eisweins form the Mülheimer Helenenkloster are a speciality of the Richter-Estate.

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