|WINERY NAME||Weingut Dr. Loosen|
|OWNER||Ernst F. Loosen|
|PRODUCTION||approx. 30000 cases/year|
|WINE MAKER||Bernhard Schug|
|GRAPE VARITIES||Riesling, Weißburgunder|
A great wine begins in your head.
When I assumed ownership of Dr. Loosen in 1988, the estate has already been in the same family for more than 200 years. I recognized that, with ungrafted vines averaging 60 years old in some of the Mosel valley’s best-rated vineyards, I had the raw materials to create world-class wines that reflect their unique terroir.
Elements of quality
From the beginnings, it was always my aim to produce wines with a great aging potential that proudly proclaim their origin. To realize this, I changed the estate’s vineyard practices to dramatically reduce crop size. We stopped all chemical fertilization, allowing only moderate use of organic fertilizers and soil amendments. At harvest, I insist on strict selection of optimally ripe fruit for each style and quality level. I also turned to gentler cellar practices that allowed the wines to develop fully with a minimum of technological meddling.
Back to the roots
Since 2008, we have been experimenting with leaving the wine on the lees for up to 36 months, and I’m pleased to say that our attempts have been a huge success. I set out to revive the culture and techniques of my family heritage when I rediscovered the astonishing quality and longevity of their dry Riesling, particularly by my great-grandfather Peter. We found out that a long maturation on the full lees in old, neutral oak barrels brings natural balance and clarity to the wines. This shows off in our GG and the GGR wines - extradordinary, dry Mosel Rieslings that could stand alongside the great white wines of Burgundy. I believe we are now reaching the level of complexity and structural harmony that we have been striving to achieve.
Ernst Loosen, Dr. Loosen estate / Mosel