Weingut Max Ferd. Richter Riesling Eiswein Mülheimer Helenenkloster 2003

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Winemaker's Notes:

Since 1961 the Richter- Estate tries to produce Eiswein in the Helenenkloster. In order to ensure the ripe grapes are...

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Premier Wine & Spirits
Buffalo, NY (280 mi)
USD 139.99
375ml
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Lovely apricot, pineapple and mineral notes are driven by firm structure, despite being tightly wound and somewhat closed on the finish today. Best... Read more

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

At only 7.5% alcohol, the Richter 2009 Graacher Himmelreich Riesling Spatlese manages to handle 70 grams of residual sugar with remarkable aplomb t... Read more

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

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

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

Lovely apricot, pineapple and mineral notes are driven by firm structure, despite being tightly wound and somewhat closed on the finish today. Best after 2002.


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
09/27/2011

At only 7.5% alcohol, the Richter 2009 Graacher Himmelreich Riesling Spatlese manages to handle 70 grams of residual sugar with remarkable aplomb thanks to brash acidity and presumptive underlying extract. Bright pineapple, grapefruit, and lemon inform the nose as well as a vigorously refreshing, feather-light palate, finishing with satisfying persistence and the promise of a good two decades of high performance.


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

Richter's 2007 Brauneberger Juffer Riesling Kabinett displays scents and flavors of ripe pineapple and nut oils; a delicate palate; and subtle wet stone in its refreshing finish. Impeccably balanced, it just isn't terribly complex. That said, Richter's wines from Brauneberg can be deceptive until they have had a year or two in the bottle. Certainly this will have stamina for at least the better part of a decade. Dirk Richter is an historian of the Mosel as well as one of the region's foremost growers, and he claims that on five occasions in the eleven years between and including the epochal vintages of 1911 and 1921, flowering on the Mosel took place in May... but then not again until 2007.


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

From the heart of the vineyard, consisting of iron oxide-rich slate, comes this elegantly structured wine, achieving perfect balance with an underlying mineral quality and some sweetness. Enjoy this wine with spicy food such as curried chicken with apples.


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

Compact and sinewy in texture, with a range of peach, lime and mineral notes, this is concentrated, but not that expressive today. Needs time to reveal itself. Best from 2004 through 2012.


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.


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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.

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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