sign in sign up
<<
Home , Baden (wine region)

INTRODUCTION

of

ESTATE LOSEN-BOCKSTANZ /

Coordinated by MO-RHE-NA GmbH / THE WINE EXPORT ASSOCIATION www.mo-rhe-na.com

COMPANY PROFILE

The MO-RHE-NA Wine Export Association has been founded in 1982 by independent wine-estate owners as Germany´s first over regional wine-export-association.

The present shareholders and also main affiliated estates of the MO-RHE-NA (an abbreviation of MO sel-RH ein-NA he) group are the “ ULRICH LANGGUTH ” Estate, MOSEL and the “ HANS LANG ” Estate, .

The main policy of MO-RHE-NA Wine Export Association and its associates is to promote excellent German ESTATE bottled wines. The estate brands are being offered in exclusivity for certain defined markets world-wide.

MO-RHE-NA offers their wine friends the following service:

1. The direct link to more than 25 selected Fine Wine Estates from the wine growing regions of MOSEL, RHEINGAU, RHEINHESSEN, , PFALZ, FRANKEN, SACHSEN, , WÜRTTEMBERG and HESSISCHE BERGSTRASSE– outstanding qualities from almost all wine growing areas of Germany with the possibility to mix and to consolidate.

Below you´ll find a list of some of our key partners: . MOSEL Ulrich Langguth , Traben-Trarbach Villa Huesgen, Traben-Trarbach Losen-Bockstanz, Wittlich Studert-Prüm (VdP), Wehlen Dr. H. Thanisch, Wittlich Hubertushof, Trittenheim

MOSEL-SAAR Vereinigte Hospitien (VdP) Trier Bischöfl. Weingüter, Trier

MOSEL-RUWER Maximin-Grünhaus, Mertesdorf

SAAR Reverchon, Konz-Filzen

RHEINGAU Hans Lang (VdP) Eltville-Hattenheim Ottes, Lorch

Schloss Vaux, Eltville

RHEINHESSEN Spiess - Riederbacherhof, Bechtheim Geil, Eimsheim Braun, Nierstein Becker-Landgraf, Gau-Odernheim Staatl. Weinbaudomäne, Oppenheim

PFALZ Anselmann, Edesheim Aloisiushof, St. Martin

Merk ( Organic ), Ellerstadt Staatsweingut Neustadt

HESSISCHE

BERGSTRASSE Bergstraesser Winzer eG, Heppenheim

NAHE Bgm. Schweinhardt, Langenlonsheim Staatsweingut Bad Kreuznach (VdP)

BADEN Markgraf v. Baden (VdP) Schloss Salem Kilian Hunn, Gottenheim

WÜRTTEMBERG Graf v. Bentzel Sturmfeder (VdP) Amalienhof, Heilbronn

FRANKEN Brennfleck, Sulzfeld Deppisch, Erlenbach

SACHSEN Schloss Proschwitz, Zadel

2. One service Partner for consolidation, invoice and future promotional/teaching support.

3. In addition the outstanding MO-RHE-NA brands such as the WINE DIVA and MO-RHE-NA´s SCHEUREBE SPÄTLESE , both in royal-blue bottle, the fabulous EISWEIN in yellow bottle or the fine B.A. () make the portfolio of our wines even more interesting.

Our central office address is: MO-RHE-NA GmbH Att. Mr. Patrick Ulrich Langguth, Managing Director P.O. Box 1370 – Rissbacherstrasse 1, 56841 Traben-Trarbach / Germany Phone: +49 6541 9041 Fax: +49 6541 4557 e-mail address : [email protected] Web: www.mo-rhe-na.com MOSEL

WINE ESTATE L O S E N – B O C K S T A N Z

The MO-RHE-NA Wine Export Association is pleased to introduce the sizeable wine-estate LOSEN-BOCKSTANZ, situated at the town WITTLICH with vineyards at Wittlich and Uerzig. It comprises almost 30 hectares of vineyards, 70% planted with the grape variety RIESLING, KERNER and some Weißburgunder () but also with 30% of RED varieties MERLOT, DORNFELDER and SPÄTBURGUNDER ().

The estate is family-owned and run by the excellent wine maker Thomas Losen with great dedication and care. He takes great pride in using the most modern cellar technique to achieve some fine, elegant wines. Some of the wines produced in the environment of WITTLICH show the distinctive character of the soil, partly loam, partly red sand-stone as compared to the slatey soil at Uerzig and other parts.

The vineyards are at the following sites : Ürziger Würzgarten Neumagener Rosengärtchen Wittlicher Felsentreppchen Wehlener Klosterberg Wittlicher Lay Wittlicher Portnersberg Wittlicher Klosterweg

The wine producing philosophy: Medal awards : - Protection of the environment - Winner of the Riesling Challenge in - To keep the biodiversity in the vineyards Canberra/Australia - Reduced pruning of the vines - 4 Stars Decanter Magazine/London - Organic fertilization - 5 Stars Decanter Magazine/London - Harvest only 3000-8000 litres per hectare - Gold Medal Indian Wine Challenge - Harvest by hand - 18 Gold, Silver und Bronze Medals - Very gentle pressing of the grapes in 2011 at Contests - To allow the wines to ferment for about 3 months - 12 Gold Medals in 2010 at German Wine - Late bottling (at least 6 months after harvest) Contests as well as 2 Gold Medals at the International Wine Challenge, London

Specialities: Eiswein (Icewine), BA, TBA Barrique Wines Top Riesling and Pinot Noir

Winemaker Thomas Losen 1. Wine-Growing District Germany 1.1 There are 13 specified wine-growing regions, each of slightly different climatical and geological conditions with their own specific culture, history and picturesque landscape.

A wide range of them are located in the proximity of a river and the wine takes on the river’s name.

The rivers are: , MOSEL, SAAR, RUWER, NAHE, RHEIN, ELBE, SAALE, UNSTRUT

The regions of some wines and their originating names: FRANKEN, HESSISCHE BERGSTRASSE, MITTELRHEIN, PFALZ, RHEINHESSEN, RHEINGAU, SACHSEN, WÜRTTEMBERG.

Most of the wine-growing areas are located in south-western and southern parts of Germany, apart from two smaller eastern regions.

1.1.2 The mild CLIMATE in these regions enables grapes to ripen gradually and to retain their acidity as they develop sugar. In Mediterranean wine regions the weather conditions are more stable then in Germany where the summers are not always the same in temperature and rain fall and consequently the quality and quantity of grapes harvested vary with the weather every year. Nevertheless due to raising temperatures the past 15 years, nearly every vintage in Germany has been good or even very good. The rivers have a positive influence on the ripening procedure by heat retention and reflection, humidity and the mist and fog later in the year that rise from the rivers and protect the grapes from early frost. The soils influence the body and flavour of the wine. Long ripening periods enhance the content of minerals and trace elements in the wine. Depending from the region, the soil can be of volcanic origin, slate, marl and shell limestone or loess and loam characteristics providing a specific flavour, taste and bouquet to the wine.

1.2 The MOSEL cuts right through the Hunsrück and Eifel mountain and forms a beautiful hilly landscape. Spectacular loops mark the sites where the slate has resisted the power of the river. The MOSEL, SAAR, RUWER region is considered to be one of the most beautiful and historical wine country of Germany. Scores of wine-related Roman artefacts and press houses unearthed throughout the Mosel-Saar-Ruwer-region bear witness to 2,000 years of viticulture.

The Mosel Wine Road runs parallel to the rivers and passes through dozens of wine villages with famous vineyards such as the Doctor in Bernkastel, the sun dial sites of Zeltingen, Wehlen and Brauneberg and Goldtröpfchen in Piesport. Walking along the “Moselhöhenweg” you can enjoy breathtaking views from its heights on both sides of the Mosel. Alternatively you have plenty of possibilities to savour the landscape and wines with delicious traditional food in a river cruise.

The heart of the RHEINGAU borders the on its east-west course from Wiesbaden to Rüdesheim, with a broad ribbon of vineyards lining the hills from the river up to the forested summit of the Taunus hills. There are three well-marked “Rheingauer Riesling” routes that lead you right through numerous wine villages, most of which have open-air tasting stands and annual wine festivals. Wine estates and historical sites are the backdrop for many upscale culinary and cultural events, such as the Rheingauer Gourmet Festival in March, Schlemmerwochen (gourmet weeks) in late April/May, Glorreiche Rheingauertage (glorious Rheingau days) in November and summer-long-program of outstanding concerts during the Rheingau music festival. Kloster Eberbach, a 12 th century Cistercian monastery is the site of prestigious wine auctions in spring and autumn. Near Eberbach you will find Schloss Vollrads mentioned very early for a Cabinet () cellar for storing wines of superior quality, while the Prädikat Spätlese originates from Schloss Johannisberg, where a late harvest in 1775 set the stage for the rich, ripe Botrytis wines for which Germany is renowned.

The NAHE is a quiet region in the Hunsrück hills between the Mosel and Rhine valleys. The wine areas mainly follow the course of the Nahe river. Bad-Kreuznach is the largest town and an important wine-growing center. Further down south you can find the dramatic porphyry cliffs of Rotenfels and Rheingrafenstein at the pretty spa of Bad Münster am Stein. Whether for relaxation or walking and cycling through historic towns and castle ruins or health purposes the Nahe offers you various possibilities. The town Idar-Oberstein is the center of Germany’s precious stone industry. The mineral rich soils yield a broad spectrum of fuller-bodied, hearty, mild and fragrant wines.

2. Grape Varieties The grape diversities produce a wide range of wines to compliment many tastes in around 100,000 hectares (247,000 acres) of vineyards throughout Germany. One of the most famous and precious wine is the Riesling, described below, under paragraph 3).

Also very appreciated is the MÜLLER-THURGAU or RIVANER, crossed by Prof. Dr. Müller of the Swiss canton Thurgau in the Rheingau area in 1882 between Riesling and Gutedel. It is a widespread grape along the Mosel and Rhine and in Baden. It ripens early and consistently yields good quantity. The wines in general are of flowery taste with a slight Muscat tone and not very acidic, best to drink while young.

Once the most widely planted grape of Germany is the , assumingly originated in the Danube river valley or Transylvania. Its wines are sleek from Rheinhessen, earthy from Franken, full- bodied, powerful from the Pfalz and Baden region and quite neutral in bouquet and flavour along with a fine-fruity acidity, best to be consumed within two years of the harvest.

The GEWÜRZTRAMINER, named after the Tyrolean village of Tramin, once grown along the upper Rhine, region of Baden, and in the Pfalz. The pink skinned grape’s flavour is spicy and its perfumed bouquet reminds of the scent of roses. This kind of wine is rare, not least because yields vary and are never very high.

There are different kinds of PINOT wines. The grows in the Pfalz and Rheinhessen and Baden mainly and is powerful, mouth filling with a relatively round acidity. The PINOT made from white grapes, also called BURGUNDER, is a medium to full-bodied wine with a fruity bouquet and refreshing acidity - therefore an excellent dinner wine! The PINOT NOIR or SPÄTBURGUNDER is a classic among red wines, originated in Burgundy and came to Germany in the Middle Ages. Grown in Rheingau, Baden, Pfalz, Rheinhessen and Württemberg, the Pinot Noir is a mouth-filling, velvety smooth wine with a slightly sweet, fruity acidity.

The DORNFELDER, first bred in Württemberg by a vintner named Imanuel Dornfeld, today is mainly planted in Pfalz and Rheinhessen. While young it is of an intense fruity aroma, or if aged in barrique casks, the Dornfelder becomes rather full-bodied with more substance and depth.

The PORTUGIESER first came to Germany in the 19 th century and replaced numerous older varietals. It probably came from Austria or Hungary, not, as the name implies, Portugal. The grapes ripen fairly early and can grow nearly anywhere. It is planted in Rheinhessen, the Pfalz and Ahr regions, where it is also available in local wine pubs. The Portugieser is of light red color, low in acidity with a faint, berry-like bouquet.

There are a lot more specialities in red, white and wines, i.e. Trollinger, Lemberger, Scheurebe, Kerner etc. – each one of them again of specific character and taste.

3. Riesling The German RIESLING is the most important vine, discovered in 1435 near Hochheim, in Rheingau, the classic German grape variety and noble vine in terms of image and acreage which grows best in warm, southern exposure and in light stony soil. Riesling wines are amazingly diverse and therefore so versatile. Some wine estates even make sparkling wine of the Riesling grape (Riesling Sekt), a rather dry and fine type of wine. Although other German grapes and crosses can make good commercial wines, Riesling, if properly treated, produces a wine of such tremendous fruit-acidity ratio that it is in a different class. It is light in body and low in alcohol, yet intensely flavoured and very long- lived.

Great Riesling wines can mature for up to 20 years and more and should NOT be consumed too young. With some bottle age, the finest develop a vivid and zesty bouquet that may be referred to as “petrolly”. The grape’s susceptibility to botrytis also makes it one of the most scintillating producers of intensely sweet wines. Whether mature or young, Rieslings fetch record-breaking prices at auction. The Mosel-Saar-Ruwer is the largest Riesling plantation in the world. Nevertheless outstanding Riesling wines are produced in the RHEINGAU as well as in the NAHE wine growing areas. 4. Wine Making Procedure Mature grapes are selected and pressed. The grape juice contains sugar, acidity and yeast varying in accordance with the maturity of the grapes. The yeast then starts to turn the natural sugar into alcohol after a few days. The problem for every wine maker is to control this fermentation process and allow the juice to ferment slowly – it takes between one week and two months. Specially raised yeast is used to give the future wine a clean taste.

The fermentation process can be stopped at any given time by cooling the fermenting juice. Yeast needs warmer temperatures to develop. It is possible to keep natural residual sugar by stopping the fermentation. After the fermentation process is finished, the young wine will be filtered and treated to become resistant against any second fermentation. The bottling process can then follow.

5. Quality Categories In the European Union one distinguish between two broad qualities of table wines and quality wines. Table wines in Germany are of less importance by not even five percent of harvested grapes going into Deutscher Tafelwein or Deutscher Landwein, a superior table wine.

The basic quality wines are labelled “QbA”, higher qualities, dry varietals “CLASSIC”, a superior dry varietal is named “SELECTION”. The premium quality wines (QmP) are made from fully ripe and/or botrytis-affected grapes. There are six ascending levels of ripeness or quality:

“Kabinett ”, made from fully ripened grapes, in general the lightest of the premium wines.

“Spätlese ” - means “late harvest” and is made from very ripe grapes, fuller bodied and of more aroma and flavour than the Kabinett.

The term “ ” translated is “selection” and comprise noble wines with intense bouquet and taste, made from even riper grapes, selected in bunches.

“Beerenauslese (BA) ” wines - “individually hand selected berries” – are exquisite and rare with honey-like aroma of Botrytis (“noble rot”), made from overripe berries.

“Eiswein ” (), consisting of BA quality grapes are harvested and pressed while frozen and provide an extra special concentrated sweet taste of fruity acidity.

“ (TBA) ”, an extraordinary achievement of German viticulture consists of a luscious sweet wine made from hand selected berries, shrivelled almost to raisons.

6. Types and Style of Wine You can choose between a white wine, a rosé wine, red wine or sparkling wine. The types are dry to very dry < 9 g/l residual sugar; dry but not very dry, not legally defined; off-dry 9-18 g/l residual sugar; perceptibly sweet < 45 g/l residual sugar; sweet > 45 g/l residual sugar; lusciously sweet or rich is not legally defined.

7. Wine and Food Variety is the spice of life, as people say, but too much variety can be overwhelming. This is especially true of German wine, providing a vast range, type and style.

The dry style German wines, such as Classic, are great aperitif wines, stimulating the appetite. The sweeter Auslese type wines are superb with cheese or desserts. Wine can serve as a counterbalance, i.e. a crisp wine cuts through fats and strong flavours to help refresh the palate. A wine rich in fruit flavour complements the spiciness of curries and highly-seasoned dishes. Think about the wine and the food in terms of their dryness or sweetness, their body and texture, ranging from light to rich; the intensity of aroma and flavour, ranging from subtle to spicy. 8. VDP. GERMANY‘S FINEST WINE ESTATES Some 200 wine-growers throughout German wine country share something in common: the “VDP eagle” – a stylized eagle bearing a cluster of grapes. It appears on the capsules of their wines as a guarantee of pure wine pleasure. It guarantees wines of the highest quality from some of the finest wine estates in Germany, and provides both wine novices and connoisseurs an incentive to discover the world of fine wine. Subject to high standards, the VDP and its members are a bastion of quality in today’s globalized world. They oppose anything that makes wine nondescript and artificial. They are an alliance of wine fanatics who work hard in stony soils and on steep slopes to bring forth the best from their outstanding vineyard sites. They believe that wine is an expression of joie de vivre, be it a 100-point cult wine or a dependable, more affordable regional wine in the Gutswein category. The “VDP eagle” stands for both. There’s no better sign of quality.

THE KEY TO TERROIR-DRIVEN VITICULTURE IN GERMANY

The VDP.CLASSIFICATION is based on an in-house statute of Germany’s Prädikat wine estates, in which the quality of a wine is defined according to “terroir,” i.e., origin and quality are inherently linked. For the Prädikat wine-growers, the vineyard site is the decisive mark of quality. The goal of the VDP.CLASSIFICATION is to assess the quality potential of Germany’s very best vineyard sites; secure the future of Germany’s unique viticultural landscape; restore esteem for Germany’s outstanding dry wines; and underscore the traditional connotation of the Prädikats as attributes reserved for wines with natural, ripe sweetness. The new VDP.CLASSIFICATION is valid as of vintage 2012.*

GOOD FROM THE GROUND UP

VDP. GUTSWEINE are good, entry-level wines in the VDP’s hierarchy that inherently links wine quality with origin. The wines originate from an estate’s holdings within a region, and they meet the stringent standards prescribed by the VDP.

SOURCED FROM SUPERIOR SOILS

VDP. ORTSWEINE originate from a village’s best vineyards that are planted with grape varieties typical of their region. A dry VDP. ORTSWEIN is labeled “Qualitätswein .” A VDP. ORTSWEIN with natural, ripe sweetness is labelled with one of the traditional Prädikats.

FIRST CLASS

VDP. ERSTE LAGE designates first-class vineyards with distinctive characteristics. They provide optimal growing conditions, as evidenced over a long period of time. They are planted with traditional varieties, as determined by each region. A dry wine from a VDP. ERSTE LAGE is labeled “Qualitätswein trocken.” A wine with natural, ripe sweetness from a VDP. ERSTE LAGE is labeled with one of the traditional Prädikats: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein or Trockenbeerenauslese.

THE PEAK OF THE PYRAMID

VDP. GROSSE LAGE designates the very best vineyards of Germany, within which the finest parcels have been narrowly demarcated. With their site-specific characteristics, these wines are particularly expressive and have exceptional aging potential. They are planted with traditional varieties best suited to a particular site, as determined by each region. A dry wine from a VDP. GROSSE LAGE is designated VDP. GROSSES GEWÄCHS and labeled “Qualitätswein trocken.” A wine with natural, ripe sweetness from a VDP. GROSSE LAGE is labeled with one of the traditional Prädikats: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein or Trockenbeerenauslese.