International press clippings

Karl Erbes, Ürziger Würzgarten Riesling Auslese*** Goldkapsel 2006
Rich and sweet yet without excessive weight, Erbes' three-star auslese goldcap features beautifully delineated aromas and flavors of dried apricots, ripe peaches and pineapples as well as great minerality and freshness. The finish is virtually endless.
96 POINTS - Wine Spectator (Dec 2008)

Karl Erbes, Ürziger Würzgarten Riesling Auslese 2006
Aromas of rock dust set the stage for a wine of intense minerality, balanced by sweet flavors of melon and honey. Bergamot and spice notes linger elegantly on the long finish.
94 POINTS - Wine Spectator (Dec 2008)

Karl Erbes, Ürziger Würzgarten Riesling Kabinett 2004
Mosel Rieslings are coming back into fashion, and it's not before time. This fresh, off-dry, apple-crisp white derives extra complexity from the six months it spent in large old wooden barrels.
Tim Atkin, The Observer (Mar 2008)
This is a great value example of fine, classic German Riesling, full of refreshing citrus and apple notes and an exhilarating finish. And only 8%vol!
Jonathan Ray, The Telegraph (Mar 2008)
Delicious, fine, rich, spicy, superior Kabinett-quality Mosel riesling already showing classic, elegant, floral, petrolly scents of age
Jane MacQuitty, The Times (Jan 2008)

Karl Erbes, Ürziger Würzgarten Riesling Spätlese 1995
Banish thoughts of cheap Liebfraumilch and rush out and treat yourself to the glories of good German Riesling. Elegant, yet packed with concentrated fruit, you'll find everything from floral, mineral and honey-ripe notes, laced with apricots, peaches and nuts, delivered with the grace of a few years' age. Off-dry and delightful for it. Try with aromatic, Asian-influenced foods or fatty meats such as duck.
Andrew Catchpole, The Telegraph (May 2002)
This is a thrilling, sweet, spicy, steely top-notch Mosel full of mouthwatering lime zest and marzipan flavours. And with just 7 per cent alcohol, you can drink it mid-morning and remain clear-headed. Richer, sweeter, stronger mosels like this also work well with fishy, Thai-inspired salads.
Jane MacQuitty, The Times (Nov 2002)
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