2020 HUESGEN MARGAN TRABENER WŰRZGARTEN RIESLING
Back in the vintage of 1981 when I was working at Tyrrell’s here in the Hunter Valley I had the pleasure of working beside a young German who had come to Australia for the harvest businesses in the late nineties. In 2018 I visited Germany with my family, to travel their wine regions, and once again caught up with Ado and his wonderful family. From that meeting we decided that we needed to make some wine together! Made using German handcrafted viticulture and handpicked at optimum ripeness before being made using Australian winemaking techniques.
The single vineyard Trabener Würzgarten directly sits above the twin town Traben-Trarbach on the banks of the Middle Mosel. Classified in the 1897 classification as Grand Cru vineyard it has been producing outstanding wines since. The soil of this steep Mosel slope is a grey slate stone that in certain parts is highly weathered. I can vouch for the steepness of the vineyard as Lisa and I helped pick the grapes for this wine. If you didn’t hang onto the vine above with one hand and jam your bucket up against the vine you were picking you and your bucket would fall to the road below.
A quick ferment at 15 degrees with natural yeast and filtration and it went straight into bottle. It is made in very much a GG style in that is 12 % alcohol, 8.1 g/l acidity and 6g/l of residual sugar. Most importantly it is balanced with ripe fruit and a wonderful strength of natural acid to provide balance to the fullness of the palate.
Picked at the ideal ripeness of 12.1 % sugar and 8 g/l of acid with ripe primary fruit characters of nashi pear and a prickly acidity. The wine evolved out of fermentation with hints of ginger and lychee and ripe pineapple on the nose. The palate is balanced and structured around its strength of ripe fruit and lifted acid backbone. A small level of phenolics left in the wine has helped to strengthen the back palate of the wine. It is built to drink now and to age.
Titratable Acidity 8.1g/L
Residual Sugar 6 g/L
Snapper bake with fennel and tomato
20 years plus