Sybille Kuntz Riesling 'Auslese' 2019

Sybille Kuntz, a highly respected winemaker in the Mosel region of Germany, is known for her dedication to producing expressive and pure Rieslings that highlight the unique terroir of the region. The Sybille Kuntz Riesling 'Auslese' 2019 is a prime example of her craftsmanship, showcasing the richness and complexity that can be achieved from late-harvested grapes. The term Auslese refers to the selective hand-picking of very ripe grapes, often affected by noble rot (botrytis), resulting in a concentrated wine with residual sweetness but balanced by Mosel’s signature high acidity.

The 2019 vintage in the Mosel was exceptional, marked by warm summer months and cool nights, allowing the Riesling grapes to develop deep flavours while retaining their vibrant acidity. This Auslese is a reflection of that vintage’s quality, offering layers of richness, minerality, and balanced sweetness.

Appearance: Bright golden-yellow, with a rich, luminous hue indicating its concentration and ripeness.

Aroma: The nose is highly aromatic, with intense notes of ripe apricot, peach, and honeyed pear, alongside hints of candied citrus peel, jasmine, and a touch of ginger spice. There’s also a subtle minerality and petrol note typical of aged Riesling, adding to its complexity.

Taste: Lush and full-bodied, with a silky texture. The palate reveals ripe stone fruit flavours like peach and nectarine, complemented by layers of honey, baked apple, and a hint of tropical fruit. The sweetness is beautifully balanced by the wine’s racy acidity, giving it freshness and lift, while a slate-like minerality underscores its Mosel origins.

Finish: Long and lingering, with a harmonious balance of sweetness and acidity. The finish carries notes of honey, citrus zest, and wet stone, leaving a clean and refreshing aftertaste.

Food Pairing: Sybille Kuntz Riesling Auslese 2019 pairs wonderfully with rich, flavourful dishes that can balance its sweetness. It’s excellent with spicy Asian cuisine, such as Thai green curry or Szechuan-style dishes, where the wine’s sweetness tempers the heat. It also pairs beautifully with blue cheese, like Roquefort, where the sweetness contrasts with the saltiness, creating a perfect balance. For dessert, try pairing it with fruit-based tarts or a classic apple strudel, enhancing the wine’s fruit and honeyed notes.