A touch off-dry, with ripe apple and glazed citrus flavors that turn a touch fat at midpalate. The short finish offers notes of currant and plum. Drink now through 2016. 2,000 cases made. –KM

Rich-tasting, with lots of plushness and vibrancy to the ripe peach, apricot and baked apple flavors. Very minerally on the finish. Drink now through 2025. 1,500 cases made. -KM

For reasons explained in my account of its sister 2009 Mehringer, the dry-tasting St. Urbans-Hof 2009 Wiltinger Riesling Alte Reben represents a re-naming, here of the former “Kabinett feinherb.” A veil of yeastiness quickly parts to reveal lovely fresh lime, cherry blossom and cherry fruit aromas which then inform a polished, buoyant palate of juicy honeydew melon-like matrix. Subtle stoniness and saliva-inducing insistence of citrus and mineral salts makes for a lip-smacking finish in this harmonious, laid-back, and lusciously lingering Saar Riesling. Look for at least 7-8 years of delicious versatility here. Nik Weis thinks 2009 – in which his team harvested well into November – really demonstrated the cumulative effects from a decade of intensively “in gardener’s fashion” hoeing the soil, composting, pruning short, returning wire-trained vines to single posts, and in general farming so as to put the brakes on sugar accumulation in the grapes and permit ripening to greater incipient complexity as well as delicacy. This entails inter alia backing-off from too aggressive a green harvest when it comes to the very best sites, and leaving a few more bunches to hang for longer. “Anytime you’re in a position to harvest a Trockenbeerenauslese from the Ockfener Bockstein, and you feel compelled to place the Piesporter Goldtropfchen before the corresponding Ockfener Bockstein in the tasting sequence, that’s a great vintage,” says Weis, echoing a traditional sentiment that Saar Rieslings are a touchstone of top quality throughout the greater Mosel region. Indeed, this collection offers the very apotheosis of Bockstein, and if you don’t think this site (or at least, the finest parts of it) is truly great – I didn’t myself until I encountered old wines at this address 15 years ago – get ready to have a conversion experience! Incidentally, Weis has bought up the rest of the original Zickelgarten within Bockstein, so that were he to win permission to re-activate that site name (retained in the 1971 Wine Law but last utilized by Kesselstatt in 1983 and later abrogated after no subsequent owners chose to declare it) he would have a really top-class monopole. For the second year running at this address – and despite the fact that fermentations were relatively fleet – there is only a single legally trocken bottling, namely the inaugural Grosses Gewachs – not coincidentally a loner as well for having been fermented with cultured yeasts in order to insure that its finished residual sugar qualified for the club in question.Importer: H. B. Wine Merchants, New York, NY; tel. (917)-402-0456