Description

• Alcohol %: 8.5%
• Decant Time: 15 minutes
• Taste: honeyed, apricot, candied citrus peel, marmalade, botrytis / noble rot, toasted almond, balancing acidity, long saline finish, liquorice spice
• Food Matching: Fruit-based desserts (tarts, compotes), Apple strudel, Chicken liver terrine / foie gras, Thai sweet-and-sour prawns, Blue cheese or mature washed-rind cheeses
• Grape Variety: Riesling : 100%,

Tasting note

金黃琥珀色的甜酒，來自傾斜的石板坡地，香氣層次豐富：蜜漬杏桃、糖漬檸檬皮與橘子果醬感，加上一抹烤杏仁與辛香。入口飽滿糖感卻不黏膩，鮮明的酸度與微鹹礦質感讓甜味取得平衡，尾韻悠長、層次持續變化。生產上採取多次手工分選，專挑貴腐果粒以保證集中度與純淨度；釀造過程以低溫緩發酵、輕柔壓榨並在舊桶與不鏽鋼中熟成，避免過度新木干擾原始風味。葡萄園位於緊鄰河谷的老藤陡坡，黏性石板土壤與晨霧頻繁的氣候造就貴腐發展，產量極低但風味極致。建議微冰鎮後飲用，倒入杯中靜置約10–20分鐘讓香氣打開，搭配水果甜點、鵝肝或風味濃郁的熟成奶酪都非常合適。

A concentrated, amber-hued dessert wine from steep slate terraces in Wehlen. Aromas unfold in layers — honeyed apricot, candied lemon peel, orange marmalade, saffron and a subtle toasted almond note from careful maturation. The palate is opulent yet finely balanced: rich, syrupy textures are cut through by lively, saline acidity that keeps the sweetness poised and drives a very long, saline-spiced finish. Producer notes: hand-harvested, multiple selective passes to gather botrytized berries from low-yield vines; meticulous sorting ensures purity and intensity. Winemaking notes: gentle whole-bunch press, cool and slow fermentation with attention to preserving aromatic clarity, matured on fine lees in large neutral casks and stainless steel to maintain freshness. Vineyard notes: steep, slate-rich slopes above the Mosel river provide the fog and diurnal shifts that favor noble rot; old vines and low yields concentrate flavours and produce exceptional sweetness with backbone. Serve lightly chilled; a brief 10–20 minutes in the glass helps the aromatics open. Best enjoyed with fruit desserts, foie gras or mature cheeses.

Winery

馬庫斯梅麗特酒莊為家族經營，位於摩澤爾區，以嚴謹的田間管理與細緻的釀造見長。酒莊重視產區分級與田塊特色，採低產量、手工多次分選的採收方式，確保果粒品質與風味集中。釀造上偏好溫和處理與舊桶或大槽陳年，保留田地與風土的清晰表現。

Weingut Markus Molitor is a family-run estate in the Mosel known for meticulous vineyard work and precision cellar handling. The team focuses on low yields, selective hand-harvests and parcel-driven expressions from steep slate sites. Their philosophy emphasizes purity, site identity and careful maturation — often using large neutral vessels and restrained new oak to showcase the terroir-driven character of each bottling.