2019 Markus Molitor Riesling Auslese Weiße Kapsel Box
Wine Profile & Character
Markus Molitor‘s Auslese bottlings under the white capsule draw from some of his most storied Mosel and Saar holdings, parcels such as Zeltinger Sonnenuhr, Wehlener Sonnenuhr, and Trittenheimer Apotheke that have shaped his reputation as the region’s most meticulous, if enigmatically labeled, grower. The blue-grey Devonian slate that defines these steep, south-facing sites radiates heat back into the canopy during the day and retains warmth through the cool river nights, allowing the fruit destined for Auslese to hang deep into autumn until botrytis and desiccation concentrate sugars, extract, and aromatic compounds without sacrificing the vineyard’s inherent mineral backbone. Molitor’s philosophy, low-intervention, indigenous yeast fermentations, extended lees contact, and a stubborn refusal to rush the harvest, favors a style of Auslese that is dense yet transparent, sweet yet mineral-driven, always shaped more by site than by winemaking artifice.
The 2019 vintage, marked by a warm, dry summer followed by a cooler, extended ripening period into October, produced fruit with unusually concentrated flavor alongside retained acidity, and this Auslese wears that duality openly. The nose opens with dried apricot, quince paste, and orange blossom honey, layered over crushed slate and a whisper of chamomile that develops with air into something closer to candied ginger and beeswax. On the palate, the 85 g/L residual sugar is buffered by a firm 8 g/L acidity, giving the wine a texture that is unctuous without being cloying, its weight lifted continually by saline minerality and a persistent citrus pith bitterness that keeps each mouthful refreshed. Flavors evolve from ripe stone fruit through to marmalade and a faint smoky, wet-stone finish that anchors the wine firmly to its Mosel origin.
This is an Auslese built for the long haul. In its youth, the primary fruit and honeyed sweetness dominate, but over the coming decade the wine will fold inward, developing notes of dried fig, saffron, and petrol lanolin characteristic of aged Mosel Riesling, while the acid structure ensures freshness persists well beyond twenty years in bottle.
Sourced Profile
Compiled from producer and published descriptions, not a firsthand tasting by our team.
Appearance: Deep straw-gold with a faint greenish glint at the rim, the wine pours brilliantly clear with a viscous, slow-moving meniscus that hints at its residual sugar.
Aromas & Bouquet: Aromas of dried apricot, quince, and orange blossom honey lead, underscored by crushed wet slate and a delicate floral lift of chamomile and elderflower. With time in the glass, notes of candied ginger, beeswax, and a whisper of botrytis-derived truffle emerge, giving the bouquet real complexity beyond simple ripeness.
Palate & Structure: Unctuous yet buoyant, the entry delivers ripe stone fruit and marmalade sweetness immediately counterbalanced by a taut, saline acidity that runs the length of the palate. Mid-palate flavors shift toward dried fig, candied citrus peel, and a mineral, almost smoky slate character, while a fine bitterness on the finish keeps the wine from ever feeling heavy. The interplay of sugar and acid creates a suspended, almost weightless sensation despite the wine's evident concentration.
Finish & Longevity: Long and precise, the finish lingers with citrus pith bitterness, saline minerality, and a faint honeyed warmth that fades slowly rather than abruptly.
Food Pairings
This Auslese pairs beautifully with foie gras terrine, where its acidity cuts through the richness while its sweetness echoes the dish's unctuousness. It also complements blue cheeses like Roquefort, and spiced Asian dishes such as Thai green curry or Peking duck, where the wine's fruit and acidity balance heat and umami. For dessert, pair with a not-too-sweet tarte tatin or almond frangipane tart to let the wine's honeyed layers shine without competing sweetness.
Cellaring & Ageability
Drink 2026 through 2045, with the wine entering a particularly rewarding secondary phase after a decade in bottle. Expect the fruit to deepen into dried fig, saffron, and petrol-tinged complexity while the piercing acidity preserves freshness and structure for decades to come.