|
vins fins |
André Papineau T : 514.895.8835 F : 450.616.6721
|
|
|
|
|
Cuvées disponibles : Riesling QbA Mosel-Saar-Ruwer 2005 : SAQ 12 juillet 2007 : 10687601 (±13$) Riesling Kabinett Piesporter Goldtröpfchen MSR 2005 : SAQ 12 juillet 2007 : 10688152 (±19,50$) Riesling QbA Trocken Mosel-Saar-Ruwer 2006 : Importation privée (août) Riesling Spätlese Ockfener Bockstein MSR 2006 : Importation privée (août) Riesling Spätlese Piesporter Goldtröpfchen MSR 2006 : Importation privée (août) Riesling Spätlese Feinherb (quasi sec) Leiwener Laurentiuslay MSR 2006 : Importation privée (août) |
|
|
The estate Riesling QbA comes from Leiwener Klostergarten in the Mosel and Wiltinger Schlangengraben in the Saar; this forward, fruity Riesling is an extraordinary value. The wines from Ockfen are sleek and racy, with plenty of mineral character. St.Urbans-Hof owns 5 acres of the excellent Piesporter Goldtröpfchen, where one parcel of 45- to 50-year-old ungrafted vines is specially cultivated for the Goldtröpfchen Spätlese. This site makes complez and powerful Riesling, with herb, black currant and mineral flavors". WS, jan. 31 - feb. 29 2004. Les 365 meilleurs domaines du monde, Bettane et Desseauve : "En seulement 2 générations, St.Urbans-Hof est devenu un des meilleurs et plus respectés domaines d'Allemagne. La dynamique famille Weis a placé sa foi en une viticulture de haute qualité et a acquis d'extraordinaires mais exigeantes parcelles en Saar et Mosel - notamment des sections du fameux Peisporter Goldtröpfchen."
The Wine Spectator : Riesling Kabinett Piesporter
Goldtröpfchen M-S-R 2005 : "92 pts. Crisp
and elegant, with a gossamer profile as a backdrop for lime, vanilla
cream and slate flavors. Almost racy, with a mouthwatering acidity
carrying the flavors to a long conclusion. Drink now through 2015. 1,200
cases made. |
|
|
VINEALIS |
|
The Wine Spectator :
Sélectionné parmi les 50 meilleurs producteurs de vins à prix doux.
"Smart buys. 59 great producers every wine lover should know. Nik Weis took the helm from his father completely in 1998. he focused on the estate's 79 acres in the Saar and Mosel regions, concentrating on working the soil, and on leaf thinning and green-harvesting to achieve low yields and ripe, healthy Rieslings. Weis ferments with indigenous yeasts, preferring some skin contact and gentle oxydation to help develop the flavors.