From: Mosel, Germany
Varietal: Pinot Noir
Tasting Notes: Upon first opening, a touch rustic and smoky, with a strong nod toward pretty red fruit underneath. Once the wine starts to open (10-20 minutes, no decanting), those red fruits blossom into juicy cranberry, wild raspberry, & wind-swept Rainier cherry buoyed by a subtle earthiness, similar to the alpine herb, umami and mountain berry you would find in say- Swiss Pinot's or entry-level Nebbiolo's from Valtellina. There's also a distinct spice element to the nose, which follows through to the palate; cinnamon and allspice, even a touch of caramel, with the finish leaning toward allspice.
On the palate, many of the aromas found in the glass hold true in taste. Those bright, juicy, red fruits are just as charming, and though the quality is lip-smackingly delicious, it's balanced out by savory, earthy textures that keep the intrigue level high. Texturally, this wine shines as a tight-rope walking red between mouthwatering acidity and ripe fruit tannins that glide into a silky, uplifted finish. A must buy. And it keeps getting better. - Erin, Champion Wine Cellars. Tasted Feb 2023.
About the producer. Erich Weber's Hofgut Falkenstein embodies much that we love about our favorite German wines. There is the meticulous, hands-on farming. There is the love of nature and a strong non-interventionist spirit. There is the deep respect for tradition. There is the great terroir of the Saar.
For years, Falkenstein's wines could not easily be purchased here in the United States, as the winery—with only 8 hectares' worth of wine to sell—only sold directly to consumers. A few years ago, however, they started working with importers here in the U.S., and many of us fell in love with the wines right away. Falkenstein's fame grew so quickly that the estate now belongs to a tiny group of elite German producers whose wines are subject to strict allocations.
There are lots of interesting details about Falkenstein, and not much space here, so I'll just focus on a couple. Falkenstein is one of the few producers we know that does everything in barrel. The wines ferment in barrel and then just stay there for their elevage. This is a winery with no tanks. It's how the ancients did it, and it works.
All of this, along with the Saar's geology and climate, help Eric produce wines that are feather light, yet deeply concentrated with a distinctly mineral quality and trademark Saar acidity. This being Germany, the bulk of what the estate produces is Riesling and they are amongst our top picks.
