Dr. Loosen - Erdener Prälat 2015
If I may be casual in my writings, I must stress how much I love Rieslings, they are one of the top white wines within the wine geek community, but less present within the general wine consumers and I do not know if it is how we are set in these waves "White wine=Chardonnay or Pinot Gris" and so forth.
Nevertheless, Dr. Loosen is actively educating remotely about Riesling and his wines and by the way, today there is a virtual wine tasting at 18:00 UK time on 15. April 2020 with Erni Loosen. Last week, he had another tasting session as well. If you are unable to attend the tasting, check his blog and he explains every bottle from the youngest to this bottle Erdener Prälat, Reserve. The next one will be released in years 2022.
His plot is located in Mosel and the slop faces south. He limits the size of the crop and try to uses only organic fertilizer. The river Mosel runs from Koblenz to the frontier of Luxembourg. The climate is cool continental, some spring frost, but has the perfect condition for Riesling grapes, high acidity for long ageing wines. Alte Reben means old vines. The soil is composed of slate, minerals and volcanic matter. The slate is called Devonian, this retains warmth. Due to the proximity to the river, the microclimate provides the best weather condition for an optimum grape ripeness. The reflection of the water to the slopes, keeps the grapes warm for longer hours, before it cools down at night. (warm condition for sugar development and cold condition for the acidity). The vines are ungrafted. Vinification techniques; fining on lees for 24 months in traditional barrels and ageing for another two years in bottle, before release. Fermentation happens natural, the use indigenous or local yeast. No bâtonnage practice and no racking.
If I am mistaken, year 1948 and 2008 were incredible years, but haven't truly researched on the other vintages.
I will work on getting my wines soon.
Dr. Loosen www.drloosen.de
The Perfect Wine Cellar by Chiara Giannotti
The Oxford Companion to Wine by Jancis Robinson
The World Atlas of Wine by Hugh Johnson and Jancis Robinson
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Author: Susana Kawai at www.foodwithsusi.com