Argentina Australia Austria Canada Chile France Germany Italy New Zealand Portugal Spain United States le, mineral notes, fi 11/11 Wine Enthusiast Wine nuanced wine is per- avors. This classy, delicate, 06/11 fl 12/11 01/09 le, mineral notes, elevated acidity and lower levels of resid- fi Wine Enthusiast Wine & Spirits Wine oral aromas and key lime fl off- ects the typical qualities of Saar Riesling — great minerality and acidity that more than fl Mosel-Saar-Ruwer, Germany Mosel-Saar-Ruwer, Dr. Fischer fect with appetizers and lighter meals.” fect with appetizers and 2009 from the Dr. Fischer estate on the Saar, with“A strong showing for this entry-level offering to this creamy-textured, amply concentratedsome funky passion fruit notes adding character notes. Handpicked at kabinett-level ripeness, thiswine. Finishes off-dry, with lingering mineral is a great value.” “Best Buy” 89 points, for 2011” Wines 100 Best Buy Top “#84 2010 Buy” “Best 89 points, UPC # 8 36957 00046 2 Dr. Fischer Ockfener Bockstein Riesling QbA 2007 Dr. Fischer Ockfener Bockstein offsets the residual sugar, making the wine seemGreat minerality and acidity that more than same pradikat levels. Slight chaptalization boost thedrier than other German Rieslings at the this wine out. Its delicate fruit pro natural alcohol levels and help further dry Dr. Fischer Steinbock Riesling QbA 2007 Dr. Fischer Steinbock “A pretty blend of Wine” “Recommended Mountain News Rocky Weinberg, Ben UPC # 8 36957 00141 4 sugar make the wine a great companion to a vastelevated acidity and lower levels of residual delicate seafood dishes, including half-shell items, asarray of foods. It would pair perfectly with its wonderful acidity, it also makes the perfect aperi- well as a wide variety of soft cheeses. With tif to jump-start the stomach for a meal. UPC # 8 36957 00048 6 Dr. Fischer Ockfener Bockstein Riesling Kabinett 2007 Re at the samesets the residual sugar, making the wine seem drier than other German Rieslings pradikat levels. Its delicate fruit pro ual sugar make the wine a great companion to a vast array of foods. It would pair perfectly withual sugar make the wine a great companion to a vast array of foods. It would pair of cheeses, in- richer fowl, cream sauces, raw or cooked seafood dishes as well as a wide variety to jump-startcluding aged cheeses. With its wonderful acidity, it also makes the perfect aperitif the stomach for a meal. ne fi ed fi avors. Being at a fl p: 847.647.1100 f: 847.647.2110 www.winesellersltd.com imported by Winesellers, Ltd. Family documents show an- that the Fischers’ incestors were involved viticulture as far back as 1758. In 1950, Dr a surgeon, H.H.Fischer, inherited the estate from an appointed his father, public notary in Ockfen. Due to his medical duties in Frankfurt, Dr Fischer’s wife, Gunhild, managed The estate is the estate. well-known for its Ockfen- er Bockstein wines, and in 1964 the former Lintz es- tate in the nearby village was purchased; of Wawern property dating back to 1043, which was formally owned by the cathedral before Trier seminary of secularization in 1796. Following the death of her husband Hans-Henning in 1999, Karin Fischer now manages the entire es- tate. Saar wines are typi by their steely character, their refreshing & crisp fruit acidity; light in al- cohol, but great heavy- weights in mineral, slate- stone higher altitude than in the the cooler Mosel valley, microclimate in the se- cluded Saar area is an advantage with today’s The long global warming. vegetation period with harvesting into November, allows for Riesling to show its full potential, with- out high alcohol. Karin philosophy is to Fischer’s produce dry-style wines that can accompany cuisine, and even her nor- mal Kabinett and Spätlese wines are well balanced with only a touch of har- monizing sweetness.