The Mosbacher estate in Forst producers deeply flavored and precisely made Rieslings, Weissburgunders, and Pinot Noirs that fully express the powerful wines that can be made in the Pfalz wine region. My selections from this producer include Rieslings from both Forst and Deidesheim, a Weissburgunder, and a "Special Cuvee" Pinot Noir that show the very talented wine making skills of the husband and wife winemaking team of Sabine Mosbacher-Duringer and Jurgen Duringer.
The history of the estate is that ancestors of the Mosbacher family have lived and worked as vintners in Forst for more than 200 years. The "modern" version of the estate was formed in 1920 by Richard Mosbacher Sr. (1898-1977) who founded the current estate together with his sisters and named it after their father Georg: "Weingut Georg Mosbacher Erben" (Wine estate of Georg Mosbacher's heirs). The curved "M" which decorates their wine labels goes back to these first years. Richard Mosbacher Jr. took over responsibility for the estate when his father Richard was appointed mayor of Forst after the end of the Second World War.
Richard Mosbacher Jr.'s leadership turned the estate into what it is today: one of high reputation and prestige. In 1992 the next generation, Sabine and Jürgen, joined Richard to manage and expand the estate to its present size of 20 hectares (42 US acres) of cultivated vineyards. While Richard is still involved with the estate, Sabine and Jürgen are now managing the estate and safeguarding its reputation as one of the best wineries in the Palatinate.
The winery's high quality starts with its vineyards being cultivated according to the guidelines of certified environmentally-friendly winegrowing. Herbicides are not used at all and fertilizers are used only after thoroughly analyzing soil conditions. Beneficial plants and insects are protected and vegetation is planted between the rows of vines. Maximum yields are strictly managed with reduction pruning in the spring, intensive leaf canopy management, thinning of clusters in the summer, and selective grape picking by hand during harvest.
The subsequent careful development and processing of the wines in the cellars preserves the typical character which the soil has given to the estate's grapes. The results are delightful wines with an unmistakable fruitiness and a fresh and lively character. The estate's high quality has been widely recognized in European and German food and wine publications such as Gault & Millau, The Feinschmecker , Vinum, and Alles über Wein where the Mosbacher wines are regarded as some of the finest available in the Palatinate region. The magazine DM lists Georg Mosbacher amongst the top 100 best wine estates of Germany.
Forst vineyard west of the village
A microcosm of synergistic biodynamic farming looking west to the Haardt Mountains
Vineyard boundary marker
The "new" cellar
Riesling Trocken 2021 (OF, NF)
Aromas include sweet spices, honeysuckle, jasmine, citrus blossoms, white flowers, and gardenia. Flavors include honeydew melon, white grapefruit, white peaches, pear, kiwi, starfruit, and hints of pineapple and green apple. There is a medium body, perfect balance and acidity, and a refreshing minerally finish.
Food pairings would include sole, shrimp, scallops, crab, halibut, swordfish, clams, calamari, seafood pasta and salads, paella, veal and pork cutlets, pork tenderloin, baked chicken, turkey, cassoulet, grilled sausages, Asian pork, chicken, seafood, vegetable, and noodle dishes, creamy mild curries, paneer dishes, pork and chicken enchiladas, tostadas, charcuterie, and mild, medium, and creamy cheeses.
Forster Stift Riesling Trocken 2020 (OF, NF)
Aromas include white flowers, honeysuckle, narcissus, gardenia, asian spices, white peaches, pineapple, and star fruit. Flavors include honeydew melon, white grapefruit, white peaches, and Meyer Lemon. There is a refreshing medium body, perfect balance and acidity, and a full and refreshing finish.
Food pairings would include sole, scallops, lobster, sea bass, swordfish, tuna, clams, seafood pasta and salads, veal and pork cutlets, wienerschitzel, pork tenderloin, grilled and baked chicken, creamy chicken dishes, Asian and Mexican pork, chicken, and seafood dishes, creamy yellow curries, tacos, chile verde, pork and chicken enchiladas, creamy vegetable dishes, green salads, and mild, medium, and creamy cheeses.
Deidesheimer Mäushöhle Riesling Trocken 2020 (OF, NF)
Aromas include citrus blossoms, rich yellow fruits, white grapefruit, pineapple, and hints of jasmine and narcissus. Flavors include white grapefruit, honeydew melon, pineapple, starfruit, and kiwi. There is a medium to full body, perfect balance and acidity, and a full, saturated, and very refreshing long finish.
Food pairings would include sole, halibut, crab, shrimp, swordfish, clams, seafood pasta and salads, paella, creamy seafood dishes, veal and pork cutlets with creamy or rich sauces, rich or creamy chicken dishes, anything with mushroom or caper based sauces, Asian and Mexican pork, chicken, and seafood dishes, creamy yellow curries, Thai seafood dishes and mild curries, tacos, tostadas, green salads, and mild, medium, and creamy cheeses.
Deidesheimer Leinhöhle Riesling Trocken 2016 (OF, NF)
Initial aromas are of rich roses and peonies which then progress into flavors of peaches and apples. Although the aroma and flavor comments may not sound as "interesting" as a lot of my other wine descriptions, the "gotcha" moment of this wine is the overall sensory experience of a rich saturating mouthfeel along with perfect balance and refreshing acidity. Overall, this is delightful to drink and very elegant.
Food pairings would include sole, shrimp, scallops, seabass, halibut, seafood salads, veal, pork, pasta with cream sauces, vegetable stir fry, creamy vegetable dishes, and salads.
Forst Ungeheuer GG (Große Gewächs) Riesling 2019 (OF, NF)
Aromas include Meyer Lemon, pink grapefruit, nectarines, yellow apples, citrus blossoms, honeysuckle, and narcissus. Flavors include rich honeydew melon, green apple, white grapefruit, and white peaches. There is a medium to full body, perfect balance and acidity, and a lush and rich full finish but with refreshing minerality as well.
Food pairings would include sole, shrimp, scallops, lobster, halibut, branzino, sea bass, seafood pasta, soups, and salads, veal and pork cutlets, pork tenderloin, baked chicken, chicken dishes with cream sauces, Asian pork, chicken, and seafood dishes, and mild to medium cheeses.
Deidesheimer Riesling Kabinett Feinherb 2017 (OF, NF)
This has a very interesting aroma profile of saline, apricot, white peaches, honeysuckle, and tropical fruits. Flavors of lychee, pineapple, mild apples, and pears then add wonderful complexity to this wine. The overall sensory experience is delightful with a medium to full overall mouthfeel but also an ethereal lightness as the wine dances across your tongue.
Food pairings are quite versatile and would include shrimp, scallops, crab, lobster, tuna, salmon, seafood salads, veal, pork, charcuterie, Asian Beef, Pork, Chicken, and Vegetable stir fry dishes, Thai food, spring rolls, noodles with peanut sauce, mild curries, tandoori dishes, creamy soups, vegetable casseroles, and salads.
Weissburgunder Trocken 2016 (OF, NF)
My enjoyment of a good Pinot Blanc also extends to the "Weissburgunder" versions in Germany. This has some interesting "dry" aromas of hay and wildflowers but which then evolve into nice fruit flavors of white peaches and candied lemon. As with all of the Mosbacher while wines, there is a concentrated medium to full mouthfeel but also perfect balance and refreshing acidity. Although I mainly enjoy wine with food, this would also be very nice to just sip on while with friends or when reading a good book.
Food pairings would include sole, shrimp, halibut, seafood salads, veal, pasta salads, green salads, and light vegetable dishes.
Cuvee "R" Pinot Noir 2015 (OF, NF)
German Pinot Noirs (or Spatburgunders in German) are grossly underappreciated in my opinion and so I also couldn't resist choosing this delightful Mosbacher Pinot Noir. There is a very nice initial entry with aromas of cherries, plums, and roses that then evolves into flavors of cherries and cedar. This is medium bodied with good balance but with a much "weightier" overall perception from the combination of rich tannins and perfect acidity.
There are lots of food pairings which would include filet mignon, New York Steak, lamb, duck, veal, salmon, Asian beef and vegetable stir frys, other Asian beef and pork dishes, Asian noodle dishes, Indian lamb dishes, grilled vegetables, hard cheeses, and fruit tarts with black fruits such as with blackberries or dark plums.