2019 Max Ferdinand Richter Wehlener Sonnenuhr Riesling Spatlese
Weingut Max Ferdinand Richter produces world-class Rieslings from some of the most esteemed vineyards in the Mosel, and all production comes from estate holdings. The terroir of their steep vineyard sites is generally grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz) or clay (Graach, Wehlen, Mülheim) soils; those deeply influence character and flavour of the wines. In order to reduce quantity and increase concentration, pruning is severe and in prolific years a green harvest is carried out in August. The vintage is picked much later than that of most growers and is done entirely by hand. Three passes are done to select the best qualities to eliminate all inferior grapes and to keep perfect botrytis bunches or single berries for Auslese qualities and above. The same attention is paid to all vines from the QBAs on up through the Eisweins.
From 80- to 90+-year-old vines in the original plot below the sundial, the 2019 Wehlener Sonnenuhr Riesling Spätlese is very precise and fresh on the flinty, slatey and crisp fruit bouquet. Juicy-piquant and sweet on the palate, this is a tight and crispy, very intense yet still sulfuric Spätlese from a really great terroir. The fruit is still fresh and precise and was picked together with the dry GG selection, which is picked from the inner part with a higher acidity, whereas the Spätlese is from the outside berries that have more ripeness. The 2019 should be aged for at least 10 years. Tasted at the domain in September 2020. Drink 2030 - 2070.
Stephan Reinhardt - Wine Advocate (Oct 2020)
The white-peach and citrus aromas with a touch of spring blossoms pour from the glass of this classic Mosel Spätlese that has a great interplay of ripeness and cool elements on the palate, leading into a very filigree finish that’s pristine and full of herbal freshness. Drink or hold.
Stuart Pigott - jamessuckling.com
The 2019er Wehlener Sonnenuhr Riesling Spätlese was made from fruit picked at 95° Oechsle, and was fermented down to almost noble-sweet levels of residual sugar (95 g/l). It offers a hugely aromatic and creamy nose made of pineapple, honey, apricot blossom, almond, grapefruit, and floral elements. The wine develops the creamy side of a refined Auslese on the palate and leaves an intense feel of whipped cream, apricot, honey, and fine floral and herbal elements in the engaging and nicely racy finish. This sweet wine will please lovers of suave yet light-footed and engaging expression of the genre, but needs more than a decade to reach its drinking window. Drink 2034-2049.
Jean Fisch & David Rayer - Mosel Fine Wines