2016 Maximin Grünhäuser Herrenberg Riesling Eiswein Maximin Grünhaus, Mosel-Saar-Ruwer (0,75l)

Robert Parker's Wine Advocate - 2016 Maximin Grünhäuser Herrenberg Riesling Eiswein, Maximin Grünhaus

The first ice wine at Grünhaus since 2011 is the 2016 Maximin Grünhaus Herrenberg Riesling Eiswein. Clear and concentrated on the nose, with citrus and crunchy slate aromas, this is a sweet, lush and elegant, super fine and piquant Eiswein with remarkable finesse and texture. This is a highly delicate Eiswein, and it is still crystalline and fresh. Gorgeous. Tasted March 2018. - Stephan Reinhardt, Apr. 2018

Mosel Fine Wines - 2016 Maximin Grünhäuser Herrenberg Riesling Eiswein, Maximin Grünhaus

The 2016er Herrenberg Eiswein was harvested at 138° Oechsle on November 30. A whiff of volatile acidity gives way to a beautiful nose of fruit salad, cassis, pear, herbs and spices. The wine is nicely balanced with good but not excessive Eiswein acidity on the palate. The finish is simply superbly elegant and refined. This is a great effort cut along the lines of the mythical 1993er Herrenberg Eiswein. The wine is already quite present with only the touch of sweetness in the finish in need of integration. 2026-2041. - Jun. 2017

Vinous - 2016 Maximin Grünhäuser Herrenberg Riesling Eiswein, Maximin Grünhaus

White currant and quince jellies are joined by an Esszencia-like note of dried apricot and ominous, Eiswein-typical smokiness, nasal prickle and high-toned suggestion of apricot distillate. Tingling brightness animates the viscous palate, which is a bit less rich than that of the corresponding Auslese, no doubt reflecting the latter’s component of botrytis versus this bottling’s healthy bunches. The penetrating, searing, high-acid finishing impression displayed by the Auslese reaches a take-no-prisoners extreme here, and there is even more of a metallic sheen to the finish. Expect some excitement if you follow this audacious concentrate, but you might want to wear sunglasses... and don’t expect harmony. - David Schildknecht, März 2018