Carl Loewen Mosel Riesling Spatlese Leiwener Laurentiuslay Grosse Lage 2022

Carl Loewen Mosel Riesling Spatlese Leiwener Laurentiuslay Grosse Lage 2022

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"The Carl Loewen estate dates back to 1803 when an agent in Paris purchased a set of vineyards and buildings owned by the Maximin order. This sale was part of an auction used to generate money for the Napoleonic government after secularization. The purchase included the Maximiner Klosterlay, Maximin Grünhaus in the Ruwer, and Maximiner Herrenberg in Longuich. Interestingly, the purchase also included an administration building for the Maximin order that was sold to the Piedmont family in Filzen. Today, this is the family home and shares architectural details with the house at Grünhaus. The agent then split up the properties and sold them piece by piece to generate more money. It is for this reason that the Grünhaus today includes such large blocks in the Abtsberg – that property was sold to a single family, the vom Schubert’s. The Maximin Klosterlay was the first site acquired by the Loewen Family in 1805. Grapes are all pressed whole cluster up to 2 bar but the pomace is never moved. “When you move the solids, you break stems, which leads to phenolic flavors.”  The juice is “browned” or oxidized pre- fermentation. Ferments are completely natural without addition of enzymes or nutrition – single vineyard wines are bloc picked and go directly into Fuder barrels (around 1000L) which average 25 years old. A majority of wines are fermented and aged in fuder, while some of the basic qualities are fermented and aged in steel. Fermentation at this address is always natural, never inoculated, and without temperature control. Christopher explains that he likes the ferments to range from 12 to 23 degrees (C) in the cellar, where the average temperature is 11 degrees." -Supplier notes
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