This Auslese*** Off Dry comes from over 100‑year‑old Riesling vines in the Zeltinger Sonnenuhr vineyard, a steep, south‑facing site of weathered slate overlooking the Mosel that is famed for producing some of Markus Molitor’s most complex and ageworthy wines. In 2016, grapes of Auslese‑level ripeness were rigorously selected to create a three‑star cuvée with exceptional concentration, then vinified in a feinherb style that balances intensity with lift and transparency.
Grapes are fermented with wild yeasts mainly in a large 2,000‑litre Stockinger oak vat with a smaller portion in barriques, combining structure and subtle oak complexity with clear expression of fruit and slate. The wine rests on fine lees to integrate acidity, sweetness and phenolics, resulting in a texture that is lush yet fine, with great length and a seamless, off‑dry balance.
Tasting Notes
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Aromas of nectarine, mandarin orange, ripe peach and apricot, with hints of citrus blossom, herbs and smoky slate.
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Round, lush palate showing concentrated stone‑fruit and mandarin flavours, very fine tannins, ripe but racy acidity and a precise, elegant structure.
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Delicate, graceful finish that is long and balanced, echoing nectarines, citrus and minerality without heaviness.
Awards and Accolades
For this specific wine and vintage, Markus Molitor Zeltinger Sonnenuhr Riesling Auslese*** Off Dry 2016 received 99 points from Robert Parker’s Wine Advocate, which described it as round, lush and very elegant, with super‑lush fruit, very fine tannins, ripe acidity and a highly refined, balanced finish. A detailed Mosel‑focused review further notes its concentrated yet dry‑leaning feinherb profile, featuring ripe apples, peach, flowers and slate, and praises its impressive depth and balance.
Serving and Cellaring
Serve at 8–10°C in small to medium white‑wine glasses, and consider 30 minutes of air to let the mandarin, nectarine and floral notes unfold. This Auslese*** Off Dry pairs particularly well with rich poultry or pork dishes with fruit accents, mildly spicy Asian cuisine, foie gras, and soft or blue cheeses, and it can be cellared 15–20 years or more to gain layers of dried apricot, caramel, nuts and petrol while retaining its vibrant backbone.
Technical Details
Alcohol: about 11.5–12% ABV.
Residual Sugar: feinherb/off‑dry Auslese*** level, with notable sweetness finely balanced by high acidity.
Closure: Cork.
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