Press
Fragrant, with hints of citrus blossom and pineapple, leading into ripe apple, pear and grapefruit notes on the palate. Harmonious and intense, with a long, mouthwatering finish. Best from 2012 through 2022. 600 cases made. 92/100
Wine Spectator
Taciturn on the nose, then subtle touches of flint, citrus lemon, dried apricot and white peach. Very fine definition. The palate is beautifully balanced, very subtle with excellent acidity, more linear and less a fantail of flavours compared to Burklin-Wolf. But fine clarity and precision on the finish. Superb. Tasted August 2009. 93/100
Robert Parker
90 points
Musky narcissus- and peony-like floral and animal notes mingle with pungent, high-toned herbal essences in the nose of von Buhl’s 2008 Forster Jesuitengarten Riesling Grosses Gewachs, which offers a firm, vivacious palate impression and a tenacious, tactile cling of sage, peppermint, white pepper, and somehow crystalline mineral notes. This is so sharply-pointed it could draw not just saliva, but blood. On paper, it exhibits the same high acidity and (for trocken) near-maximum permissible residual sugar as its Pechstein sibling, but for now there is less sense of buffering or glycerin. Still, this represents an impressive achievement of sorts and should be fascinating to follow, though I imagine its genuine culinary compatibilities being rather restricted at least for the next several years.
David Schildknecht The Wine Advocate February 2010
Winemaking
This small vineyard was part of the property of the Jesuit monastery in Neustadt and wine has been produced on this site since the middle ages. Located directly between Pechstein and Kirchenstuck, the Jesuitengarten draws on the excellent assets of both neighbouring sites. The Jesuitengarten vineyard differs from the Kirchenstuck in that it has a slightly higher concentration of basalt and an open location that allows cooler airflows to blow through the vineyard on warm summer evenings - and therefore the acidity is more marked than in the Kirchenstuck.
Yield 30 hl/ha. Carefully finished, sedimentation overnight in stainless steel tanks and then fermentation and storage on the primary yeast in large wooden casks. First and one-off racking was at the start of April and filling was done at the end of April.
This wine can be kept, and will be at its best after 12 - 18 years
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
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