"Consistently among the top wines produced anywhere in the Mosel... "
2015 Weiser-Künstler Gaispfad

Posted by Joe Salamone

Weiser-Künstler's 2015s are simply stunning.

When it comes to their dry wines, the story is texture.

They exploited this element brilliantly. There's an amazing tactile, radiant and muscular minerality to the line-up.

Out of the line-up, it's Gaispfad that dramatizes the textural complexity the most blatantly. The impression is one of polish and sleekness. There's a gripping presence that's thrilling.

Trabener Gaispfad is a stony, iron-stained site that's home to very old, mostly ungrafted, vines. Weiser-Künstler has 0.5ha here. This top site produces saturating, shimmering Rieslings. The 2015 Gaispfad flaunts a stony minerality framed with tart stone fruits and herbal notes.

The Mosel Fine Wine Review has written: "These are consistently among the top wines produced anywhere in the Mosel..." We firmly agree. The only issue is that quantities are absolutely painful. Even on a holiday weekend, this will sell out in a flash.

To order, email us at offers@crushwineco.com or call the store at (212) 980-9463.

Joe Salamone

Wine Buyer
Crush Wine & Spirits

2015 Weiser-Künstler Gaispfad

Stephan Reinhardt, Wine Advocate: "Made from the ripest but still healthy grapes that were picked October 15 and 17, the 2015 Trabener Gaispfad Riesling offers a very clear, complex yet subtle nose with a clear, intense and coolish flavor of spicy Riesling berries intermixed with herbal and stony aromas. What a fascinating, stunningly fresh and precise bouquet for a 2015 Riesling! The berries were macerated for 24 hours, and the must aged on the full lees in used barriques until the bottling in September of the following year. Full-bodied, round and complex, this is a dry, very elegant and creamy textured Riesling with very fine tannins, ripe juiciness and a long, well-structured finish with lingering salinity. This serious Riesling should not be drunk before 2020. Bottled with 12% alcohol, 4.2 grams of residual sugar and just 18 milligrams of free sulfur. That's what I call digestible!."