Maximin Grünhaus
A legendary estate on the Ruwer
The Maximin Grünhaus estate is located at the bottom of a long, south-facing steep slope on the left bank of the thin and winding Ruwer river, about two kilometers upstream from where it joins the Mosel. The estate belongs to the family of Carl von Schubert and is managed by his son, Maximin. The property is divided into three separate but contiguous vineyards: Abtsberg, Herrenberg, and the smallest, the Bruderberg. Each is a distinct terroir either due to their geology, sun exposure or proximity to cooler area, such as a forest for the Bruderberg. Those differences are clearly reflected in the unique character of the wines made from each vineyard at Maximin Grünhaus.
This estate has been one of the best in Germany for decades, with international recognition and accolades, such as being pretty much systematically part of the top 20 winemakers in Germany according to the Der Feinschmecker WeinGuide.
Stuart Pigott, probably the leading worldwide critic and riesling expert describes the estate as "making uniquely aromatic and strikingly racy wines".
When Carl von Schubert decides in 2016 to finally join the VPD after years of turning down invitations, Stuart Pigott wrote "IMPORTANT NEWS FOR ALL ENGLISH-SPEAKING #RIESLING FANS: The famous Maximin Grünhaus estate in the Ruwer Valley (part of the Mosel wine region) has just joined the elite VDP wine estates association. The only question is if this does more for the reputation of the VDP than for the reputation of Maximin Grünhaus!".
What does this mean for barbuVINS, and most importantly its clients? Some of the wines will be reordered almost every year, but some will only be ordered occasionally. This is the case for what we presently have in stock, in very small quantities, and for a short time.
Those wines are rare and are all praised by critics (see our website for details).
First, we have only 3 cases (6 bt.) of the amazing Sekt 2015. A sekt is a sparkling wine made in Germany. Here, the wine is made from riesling harvested in the Herrenberg vineyard, fermented and kept on lees for another 4 months. The second fermentation is done in the bottle (méthode champenoise), and after disgorgement, the dosage was done with the excellent 2011 Herrenberg Auslese. Less yeasty and more mineral and fruity than many champagnes, the result is simply amazing. The critics are unanimous, and our clients agree: it is half the price of most champagnes that can rival in quality with this wine. Don't wait.
[94] Stuart Pigott (JamesSuckling.com)
The elegance of a good Champagne, but combined with German riesling’s aromatics. Very fresh and herbal aromas with apples and pears, all pour from the glass. There is a hint of toast from lees contact in the background. Drink 2019 and 2020. (June 2018)
[93] Wine Enthusiast — Editors’ Choice
Juicy lemon and grapefruit are offset by hints of biscuit and brioche in this traditional-method Riesling sekt. It’s an invigorating sip marked by vibrant lemon-lime acidity and fine persistent bubbles. A dosage of auslese Riesling lends a lingering vein of honey on the finish. (April 2019)
Also available, all in cases of 6:
1 case of Alte Reben feinherb 2017
from the two largest monopole vineyards, the Herrenberg and the Abtsberg, using grapes from plots whose vines are at least 35 years old, and a majority are even older. Here, it is presented in an off-dry style known as feinherb.
4 cases of Herrenberg Superior 2017
stands shoulder to shoulder with their Große Gewächse, capping off the feinherb (off-dry) portion of their portfolio. During spontaneous fermentation, individual fuder casks sometimes “come to a standstill.” As a result, they never fall below the nine grams of residual sugar that, from an analytical standpoint, are necessary to be labeled as dry. Far from being a flaw, these wines exhibit traditional residual sugar levels that balance outstandingly with the crisp Ruwer acidity.
4 cases of Bruderberg kabinett 2017
from the smallest and coolest of their vineyards, measuring just one hectare and dominated by the same blue Devonian slate found in the Abtsberg, which makes the wines particularly spicy and long-lasting.
Those wines are excellent now, but will last decades.
When you open a bottle, why not do a virtual tour... thanks to Stuart Pigott.
