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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Fuller than most white wines from ; 13% alcohol.
Sweetness: dry. on the label.
Acidity: high. from the fairly cool climate of .
Aromas: flowers, stone fruit and tropical fruit, typical of
Made: as , dry, from a top vineyard of the VDP
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Log inThe 2019 Halenberg GG from Schönleber is ripe and intense on the nose, indicating a rich and powerful yet elegant and complex Riesling with dark notes and flinty aromas that become more apparent with aeration, while the initially intense fruit aroma is reduced. On the palate this is a rich and structured, quite juicy yet very structured Halenberg with fine tannins and a long and intense finish. The Halenberg is just a touch more exotic and smokier than the Frühlingsplätzchen and is very serious and complex with a finish that does not want to let go. 95-96/100 Parker and 98/100 James Suckling.
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount. You will see your discount immediately when you choose Pick up in Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for our address.
Rating
(95 - 96)+
Release Price
NA
Drink Date
2025 - 2040
Reviewed by
Stephan Reinhardt
Issue Date
13th Aug 2020
Source
August 2020 Week 2, The Wine Advocate
Schönleber's 2019 Halenberg GG is ripe and intense on the nose and indicates a rich and powerful yet elegant and complex Riesling with darker tones and flinty aromas that become more evident with aeration, while the initially intense fruit aroma gets reduced. On the palate, this is a rich and textured, pretty juicy but structured Halenberg with fine tannins and a long and intense finish. Compared to the Frühlingsplätzchen, the Halenberg is always late in its development, but as in 2018, I tend to prefer the former from the 2019 vintage at least in its very youth. For now, the Halenberg seems to be very ripe and rich and is structured by tannins rather than the crystallinity of the terroir. Tasted as a sample in May 2020 and I’m already excited to learn how the wine will develop in the coming weeks.
In spring this year, in my "Corona studio" in Bremen, Germany, I tasted only a fraction of the wines produced by Frank Schönleber. The 2019 grands crus were so promising that readers should be prepared to buy some of the finest dry Rieslings ever produced here. The 2019 GG Rieslings are so incredibly complex and powerful—but also tensioned and long—that I cannot think of a similar vintage in the past 20 years. 2015 was close, but the acidity was higher and even more vibrant. The 2019s, however, combine features of a cooler vintage (purity and freshness) with those of a warm year (ripe and concentrated fruit combined with power and structure). 2009 could be another relative in terms of ripeness, but it didn't have the same acidity. 2019 is perhaps something in between 2015 and 2009.
In 2019, Frank Schönleber could pick everything he liked to pick except TBA. In the Frühlingsplätzchen and the Halenberg, all the other predicates were selected: Spätlese, Auslese and Beerenauslese. And certainly the Grosses Gewächs Rieslings, of which the Halenberg is still a bit mighty and solemn, but as it's grown on blue slate, it is always a late starter. The Frühlingsplätzchen GG, from clayish red slate soils with quartzite and even blue slate parts, is already absolutely exciting in its youth and reveals great purity, precision and crystalline finesse as well as complexity and length. It's doubtlessly my favorite GG this year here. The 2019 Auf der Ley GG, from the top of the Halenberg, is possibly the greatest of the trio, but you have to bid for it at auction in Bad Kreuznach in September this year; and most probably, you will have to pay quite a lot for this impressive rarity. The new 1er cru Niederberg comes from the eastern part of Monzingen, which was added to the original Frühlingsplätzchen west of the commune in 1971 and, coming from 40-year-old vines, closes the gap between the Riesling Trocken Mineral and the GG.
The main harvest started in early October 2019 and went for about three weeks. Only the Pinots (Blanc and Gris), as well as some pre-selections of Riesling and for sparkling wine, were picked in September. The grapes for the late-harvested wines were slightly crushed and macerated for three to six hours prior to pressing. The cleared musts were then fermented in either large oak vats (the village wines and the crus) or stainless steel (everything below as well as the predicates). Like what happened in 2018, in 2019 some musts also did not ferment as quickly as they should, so Frank inoculated them with already-fermenting musts. The bottling took place in April and, for the grands crus, in late May. I will be curious to taste the GGs again later this summer, whereas I don't have any idea when I will manage to taste the predicates, the Pinots and the other Rieslings, such as the 2018 Halenberg R. In any case, you won't miss it as soon as I have tasted those.
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The Schönleber family stands behind the Emrich Schönleber wines and this now belongs to the absolute top with Parker ratings of their Grosses Gewächs of up to the maximum score of 100 points
The intensive, detail-obsessed work naturally starts in the vineyard. It is thanks to Werner Schönleber's more than forty years of professional experience that the vineyards are cared for in an ideal way. He has a feeling for when and how the work should be done. This is important because every year brings new challenges. Frank Schönleber is also often seen in the vineyard during the growing season. With the harvest, however, his focus clearly shifts to the cellar, where he personally guides each wine from grape to bottling. Due to the daily handling of the wines, he has a good sense of their properties and knows how to deal with them.
The history of Emrich Schönleber
In the middle of the 18th century, wills of the Emrichs (the ancestors) give the first indications about wine-growing in the family.
In 1815, Johann Wolfgang von Goethe wrote: "Now the association praised a wine grown in their area called 'Monzinger'. It is said to be easy and pleasant to drink, but before you know it, it would head must rise.
1834 Johann Philipp Bronner: "Meanwhile, the state of the Monzinger Berg seems to justify the reputation of the wine there, which is why it is so expensive in price and one of the best wines in the Nahe region." (Viticulture in the province of Rheinhessen, in the Nahethal and Moselthal)
1960s The estate was operated as a mixed business (agriculture, livestock, viticulture). This was so common then, since the risk of bad harvests (due to late frost, poor flowering, fungal diseases, etc.) was still very high in viticulture. Only very wealthy families (often industrialists) could afford a pure winery.
In 1965-1985 Wilhem Schönleber (born in Swabia) and later his son Werner Schönleber restructured the company into a pure winery. The wine-growing area grew from approximately 2 to 10 hectares during this period.
1991 With an increasing share of Riesling and an ever-improving portfolio of sites, Werner Schönleber led the winery in the group of the "100 best wineries in Germany" (according to the magazine "DM").
1994 It was included in the VDP, the Association of German Prädikatsweingüter.
Today, about 20 hectares of vineyards are cultivated. The Riesling has reached a share of more than 85%, supplemented by Pinot Gris and Pinot Blanc. We have now succeeded in making our way to the top. The relevant wine guides in Germany agree: "World class" rating.
Deze 2019 Halenberg GG presenteert zich rijp en intens maar toch elegant, met donkere rijpe steenfruittonen, een frisse citrus onderstroom, uitgesproken vuursteenachtige en rokerige mineraliteit, fijne tannines en een lange, gestructureerde afdronk. Door die combinatie van geconcentreerd rijp fruit, levendige zuurheid en steenzoutige mineraliteit snijdt de wijn mooi door het vet van vette vis en verrijkt hij delicate smaken van schelpdieren en sushi met een rokerige, ziltige dimensie; de fijne tannines geven extra bindkracht bij rijkere bereidingen. Kies voor gegrilde of licht aangebakken zalm of tonijn, coquilles of sint-jakobsschelpen met een beetje citroenboter, ceviche of sashimi en rauwe oesters met een klassieke mignonette: die bereidingen tillen zowel de frisheid als de gelaagdheid van deze Riesling naar hun best.
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