Situated on Germany’s Mosel River among some of the world’s most treasured vineyards, the Dr. Loosen estate has been in the same family for more than 200 years. When Ernst Loosen (pronounced LOH-zen) assumed ownership in 1988, he realized that, with ungrafted vines averaging 60 years old in some of Germany’s top-rated vineyards, he had the raw materials to create stunningly intense, world-class Rieslings. To achieve this, Ernst immediately changed the estate’s vineyard practices to dramatically reduce crop size. He stopped all chemical fertilization, preferring only moderate use of organic fertilizers and soil amendments. He extended his commitment to sustainable practices beyond the vineyards and into the winery, implementing improvements in materials recycling, energy efficiency and water conservation. At harvest, he insisted on fully mature fruit that had been very strictly selected. And he turned to gentler cellar practices that would allow the wine to develop its full potential with a minimum of technological meddling. Following these strict practices across a growing range of premium sites, Ernst Loosen has become one of Germany's leading producers and one of the world's acknowledged masters in the Riesling grape.
What The Critics Say
92/100 Wine Enthusiast
"Intoxicating notes of exotic spice, smoke and crushed earth intensify flavors of pristine white grapefruit and peach in this tantalizing kabinett. Deeply penetrating in fruit and vibrantly balanced in acidity, it finishes with a long, crystalline finish."
90-91/100 Vinous, David Schildknecht
"Like its Kabinett sibling from the Himmelreich, this had not yet been bottled when I tasted it in late July 2017. Scents of fresh strawberry, lime and kiwi set the stage for a delightfully chiffon-like palate: airy and delicate, subtly creamy yet brightly refreshing. This was picked at only the upper 70s in must weight and finished with 50 grams of residual sugar. As such, it flatteringly reflects Loosen’s recent determination to restrain both must weight and residual sugar to achieve “genuine Kabinett.” Not that I count 50 grams as “low” residual sugar, but I have to admit that in this instance it is entirely supportive of the fruity succulence of the wine’s finish, while leaving it invigoratingly full of energy as well as transparent to stony and marine mineral nuances." Drink 2017 - 2032
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