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 initial selection from this producer is of three Rieslings, 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 German magazines such as 'Gault Millau', 'The Feinschmecker' , 'Vinum', 'Alles über Wein' where the 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
Deidesheimer Riesling Kabinett Feinherb 2017
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.
Forster Stift Riesling Trocken 2016
Rieslings can be both delightful and very very interesting and I might call them the "chameleons" of wines as their aromas and flavors seem to adapt to each growing environment. This Forster Stift Trocken has aromas of peonies, hay, and dried fruits which then evolve into flavors of rich white peaches. This is also a very elegant wine with a medium to full mouthfeel along with perfectly balanced and refreshing acidity.
Food pairings would include sole, shrimp, seafood salads, veal, pork tenderloin, grilled chicken, green salads, and hard cheeses.
Deidesheimer Leinhohle Riesling Trocken 2016
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.
Weissburgunder Trocken 2016
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
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.