2024 Robert Weil Kiedrich Klosterberg Riesling Trocken, Rheingau

The 2024 Kiedrich Klosterberg Riesling Trocken is based on grapes that were macerated for four and 12 hours. Vinified in large oak casks (mainly doppelstücks), kept on the full lees until June and bottled in July, the 2024 opens with a still discreet but characterful nose with coolish notes of lemon fruits, lime rind and stone dust. Dense, rich and round but still light and playful, with a fine tannin grip and lingering salinity, this is a zesty, savory and very elegant Klosterberg with a dense, tasty, saline finish. Still with baby fat, I recommend aging this Riesling for at least four years. 12.5% stated alcohol.

93 points, Stephan Reinhardt, The Wine Advocate

Klosterberg may sit in the shadow of the celebrated Gräfenberg, but it is an important part of Robert Weil’s remarkable collection of Kiedrich vineyards. The estate was founded in 1875 and is today led by Wilhelm Weil, the fourth generation of the family. Klosterberg takes its name from the old monastery holdings around Kiedrich and typically gives a wonderfully transparent expression of Riesling, with less sheer power than Gräfenberg but plenty of mineral character and charm.

The vineyard climbs the slopes above Kiedrich, with Riesling rooted in the Rheingau’s distinctive stony phyllite and slate influenced soils. The difficult 2024 season demanded considerable selection, but it also produced wines with excellent acidity and aromatic freshness. This is dry Riesling with clarity and drive rather than weight, making it particularly attractive while young, although there is ample structure for development in bottle.

Pale straw with green flashes, opening with lime, green apple and white peach before grapefruit and lemon blossom appear. Fresh ginger, fennel and a touch of chamomile add complexity, with wet stone and a subtle smoky note underneath. The palate is dry and beautifully brisk, with citrus and white peach riding on mouth watering acidity. Grapefruit peel provides a little grip before a clean, stony finish with hints of herbs and smoke.

Salt and pepper squid would be terrific, alongside prawn and chive dumplings, grilled whiting with lemon and capers, Vietnamese turmeric fish with dill or asparagus with sesame and miso. Our pick is the squid, piping hot with plenty of lime squeezed over the top.

Cellaring: Drink now for its youthful energy or cellar to 2038.