Wines Mosel Markus Molitor - Ürziger Würzgarten Auslese - 2018

Viniou Reviews

Markus Molitor’s 2018 Ürziger Würzgarten Auslese is a sublime expression of Mosel’s artful approach to sweet Riesling. Produced from old vines on the famed Ürziger Würzgarten vineyard, this wine captures the singularity of the terroir. The steep, red, volcanic slate slopes yield fruit of exceptional concentration and aromatic complexity, here elevated by Auslese (“select harvest”) ripeness: hand-selected, late-picked grapes affected by noble rot that intensify both sweetness and acidity. The result in the glass is a golden, perfumed wine brimming with notes of ripe apricot, juicy peach, honeyed citrus, and a subtle herbal-spicy undertone that is a hallmark of the site. The balance between vibrant acidity and natural sweetness lends an exhilarating tension and length on the palate.

The Mosel region, located along the sinuous Mosel River, is revered globally for its Rieslings, attributed to its cool continental climate and singular soils. The Ürziger Würzgarten, in particular, is known for its distinctive reddish slate, which imparts both minerality and a signature spicy nuance to the wines. With roots in Roman viticulture, Mosel’s mosaic of small parcels and dizzying slopes have long demanded painstaking manual labour, a tradition keenly respected by estates like Markus Molitor. Thanks to the region’s marginal climate, slow grape ripening yields remarkable aromatic intensity and freshness, making these sweet wines both ageworthy and compelling.

An Auslese from Ürziger Würzgarten is a natural pairing for rich and spicy cuisine, as its sweetness and acidity effortlessly tame heat and complement bold flavours. Consider pairing this wine with Thai green curry, Peking duck, or blue cheese. For a local touch, try it with Apfelstrudel or a tangy goat’s cheese, where the wine’s honeyed notes and piercing freshness elevate the dish.

To fully express its bouquet and vibrancy, serve Markus Molitor’s 2018 Ürziger Würzgarten Auslese well-chilled, ideally between 8 and 10°C. This will preserve its acid backbone while allowing the intricate aromatics to flourish in the glass. Decanting is unnecessary; simply pour and let it evolve slowly, savouring each taste as it unfurls.