2016 Weiser-Künstler Steffensberg Riesling


Vinous: 91/100
Mosel Fine Wines: 90/100

“The 2016er Steffensberg was fermented in traditional Fuder and fermented down to 4 g/l of residual sugar, i.e. legally dry level.”



Professional reviews:

Vinous: “Scents and flavors of ripe pear and apple are tinged with site-typically smoky, peat-like earthiness. Subtle creaminess flatteringly betrays this wine’s having undergone malolactic transformation, but it finishes with the transparency to stony nuances as well as the generous sheer refreshment and invigorating piquancy that one expects from a Weiser-Künstler Riesling.” 91/100 pts

Mosel Fine Wines (David Rayer and Jean Fisch): “The 2016er Steffensberg was fermented in traditional Fuder and fermented down to 4 g/l of residual sugar, i.e. legally dry level. This wine is still rather backward but already hints at pear, cassis and the telltale touch of tangerine peel. It proves nicely smooth and approachable on the palate (the wine did go partially through malolactic fermentation) and leaves an intense and tart feel in the finish. Everything is there for making a great dry Riesling at maturity. 2021-2031

Konstantin Weiser was happy with the bottled result of the 2016 wines yet the growing conditions are ones the Weiser-Künstler family will happily forget soon: “We are currently converting to organic viticulture and we were badly hit by the outbreak of peronospora in the 2016 vintage. Not only did we lose 50% of our crop, these losses concentrated on our flagship vineyard, namely the Enkircher Ellergrub, where we harvested a meager 10 hl/ha. Fortunately, the remainder of the season proved very nice and the good weather during the harvest meant that we could take our time. We started on October 8 and finished on October 27, pausing in the middle of the harvest when rain fell for a few days. Overall, the vintage delivered ripe grapes with low sugar levels. It reminds us of a riper version of the 2014 vintage [Note: a highly successful vintage at Weiser-Künstler].” Due to the low yields, the Estate Kabinett does not come from the Trabener Gaispfad as in previous years, but from the Wolfer Sonnenlay, nor was it possible to produce the iconic Enkircher Ellergrub Kabinett in 2016. The Estate will bottle an Ellergrub GE and a Gaispfad (both of which are not yet bottled). The Weiser-Künstler collection proves hugely successful and delivers lightness and telltale elegance. The dry Estate Kabinett, with an almost unseen 9.5% of alcohol, is a little jewel of precision, the Wolfer Sonnenlay Kabinett has gained in refinement vs. its debut vintage last year and the Ellergrub Spätlese is as good as ever and, as usual, highly recommended. There are few growers in the Mosel who are more hard-working, gentle and idealistically dedicated to the Mosel cause than the Weiser-Künstler. We do so wish that Mother Nature would let this Estate reap more financial rewards from this hard work and dedication. The wines are certainly among the finest of the region.” 90/100 pts

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