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New Releases from Günther Steinmetz

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“If you didn’t harvest at the right point and do a lot of sorting, you quickly had a disaster on your hands. That said, 2014 is my favorite and probably the best vintage I ever made.”

- Stefan Steinmetz

 

These just arrived and we can't but help share Stefan's enthusiasm for what was definitely a challenging but excellent vintage for him. As always, the wines speak to their unique sites and Stefan's obsession with making chiseled, mineral, and individual wines.

You can see a map of his holdings by clicking here

 

Brauneberger Riesling 2014

9g/L acidity, 12g/L residual sugar

Soil: mostly brown slate but with some silver/grey slate as well.

Vineyard: 1 hectare, a section of the vineyard was recently replanted but the oldest vines are now over 40 years old. Vines that old are rare nowadays since most vineyards were replanted in the 80s.

Total Production in 2014: 9,000 bottles

This is Stefan’s only east-facing site that he ferments entirely in stainless steel. East and west facing sites tend to yield more acid driven wines that fuder can help temper, but Stefan believes that despite the wine’s focused acidity, it isn’t harsh.

 

“This is my best Brauneberger to date.” - Stefan Steinmetz

 

Brauneberger Juffer Kabinett Feinherb 2014

9.5g/L acidity, 20g/L residual sugar

Soil: mostly brown slate but with some silver/grey/blue slate as well.

Vineyard: 3 different parcels totaling 0.4 hectare, of approximately 25 year old vines.

Total Production in 2014: 5,000 bottles

At 20g/L of residual sugar, Stefan only uses stainless steel to keep the acidity high and the wine balanced. Despite it being higher in RS than the Brauneberger, it tastes just as dry.

 

Dhroner Hofberg Feinherb 2014

8.8g/L acidity, 25g/L residual sugar

Soil: copper/brown soils mixed with quartzite.

Vineyard: 0.10 hectare, of approximately 50 year old vines

Total Production in 2014: 1,300 bottles

Stefan has been after a vineyard in Dhroner Hofberg for awhile now and his dream has finally come true. He has gotten his hands on a very good part that is isolated, south facing, and very steep. It is fermented entirely in stainless steel because Stefan wants to retain the wine’s natural acidity.

 

 

@guntersteinmetz's '14s are in-stock and they appear to be laser etched out of slate. 👍🏼👍🏼

A photo posted by Grand Cru Selections (@grandcruselections) on

 

 

Piesporter Goldtropfchen 2013

10.8g/L acidity, 15g/L residual sugar

Soil: silver/grey and very weathered slate

Vineyard: 0.25 hectare, of approximately 20+ year old vines

Total Production in 2013: 1,300 bottles

This has the highest acidity in Stefan’s 2013 range and was fermented entirely in stainless steel. Only 1 barrel of this wine was produced. Goldtropfchen is more known for its opulence but Stefan farms his section carefully to not let the grapes get overripe.

 

Wintricher Geierslay "Sur Lie" 2013

10.5g/L acidity, 14g/L residual sugar

Soil: purple slate with a lot of quartzite.

Vineyard: 1.2 hectares of approximately 60 year old & ungrafted vines along with 0.5 hectare of newly replanted vines.

Total Production in 2013: 1,300 bottles

Wintricher Geiersaly is a south facing site with a colder micro-climate. It’s a historic vineyard that used to be held in higher esteem but was forgotten.

The wine is designated “sur lie” because Stefan ferments it in a 950 liter pressurized stainless steel tank. When the fermentation is finished, Stefan locks the tank. This keeps all the fermentation gas inside and imparts a very particular aroma. The ‘13 stayed locked in the tank for five months. The usual range is 5-8 months and varies according to vintage conditions.

 

 

Bryan GarciaComment