Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 7 to 25 years from vintage.
vintage7 yrs25 yrs27 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Aged Allgau hard cheese
Salty mineral lift sharpens nutty alpine cheese. -
Roast veal saddle with morels
Wine density and yellow fruit echo morel cream while racy acid refreshes. -
Hokkaido scallops
Saline finish mirrors sweet shellfish; smoky mineral underlines the seared crust.
History
Morstein is a deep-limestone hill above Westhofen, first bottled by Keller as a Grosses Gewaechs in 2002; Stueckfass-aged with cellaring up to 25 years from vintage.
Facts
- Producer
- Weingut Keller · visiting guide
- Grapes
- Riesling
- Classification
- VDP.Grosse Lage Rheinhessen
- Oak
- Aged in traditional large oak Stueckfass casks of about 1,200 litres
- ABV
- 13.0%
- Price
- EUR 110 to 200 at retail
- Drinking window
- 7 to 25 from vintage
- First vintage
- 2002
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Morstein Riesling Grosses Gewaechs
What does Morstein Riesling Grosses Gewaechs taste like?
Dense yellow stone fruit and smoky mineral with a saline finish. Full-bodied with racy acid; the Westhofener Morstein limestone gives concentration and length.
When should I drink Morstein Riesling Grosses Gewaechs?
Drink 7 to 25 years from vintage. The cuvee rewards cellaring; younger bottles benefit from 60 minutes of decanting.
Where is Morstein Riesling Grosses Gewaechs made?
From the Westhofener Morstein VDP.Grosse Lage in Wonnegau, a limestone hill above Westhofen in southern Rheinhessen.
What food pairs with Morstein Riesling Grosses Gewaechs?
Aged Allgau hard cheese, roast veal saddle with morels, and Hokkaido scallops. Body and saline acidity suit rich fish, white meats and aged cheeses.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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