2016 Maximin Grünhäuser Abtsberg Riesling Superior Q.b.A. Maximin Grünhaus, Mosel-Saar-Ruwer

Robert Parker's Wine Advocate - 2016 Maximin Grünhäuser Abtsberg Riesling Superior Q.b.A., Maximin Grünhaus

The 2016 Maximin Grünhaus Abtsberg Riesling "Superior" displays very clear and intense, beautifully ripe and concentrated fruit with highly delicate, flinty/crunchy slate aromas. There is a stony baseline on the nose that indicates an excitingly mineral and tensioned wine—and that's exactly what you get. Full-bodied, straight, lush and piquant, this is a pure and crystalline, terribly tight and salty but also rich and intense Abtsberg with great aging potential. Fascinating. Bottled with 15 to 16 grams of residual sugar and 11.5% alcohol. - Stephan Reinhardt, Apr. 2018

Mosel Fine Wines - 2016 Maximin Grünhäuser Abtsberg Riesling Superior Q.b.A., Maximin Grünhaus

The wine offers a rather reduced feel of wet stone, pear, herbs and fine spices. It offers great balance on the palate and the finish is nicely long and elegant. This needs a couple of years to enter its maturity window and could then even prove better than initially expected if it gains further in complexity. 2021-2036+. - Jun. 2017

Vinous - 2016 Maximin Grünhäuser Abtsberg Riesling Superior Q.b.A., Maximin Grünhaus

This is more aloof than its Herrenberg counterpart, its stony underpinnings and prominent peach pit piquancy pulling in an austere direction. But it’s scarcely less complex or ultimately compelling. The two share a surprisingly similar prominence of white peach and white currant flavors, here slightly less succulently expressed and backed by a firmer texture than in the Herrenberg. Thyme and walnut oil add further interest to a finish of impressive persistence that introduces a shimmering impression of wet stone, fruit and herb interplay. (The nickname “Superior” is intended as an allusion to the eponymous role in a monastic community, which Grünhaus was – under the auspices of St. Maximin’s Abbey in Trier – for centuries.) - David Schildknecht, März 2018