91 points - James Suckling
90 points - Decanter
91 Insider Points
Salty, minerally and zesty, this dry Riesling has a refreshing green apple and citrus character which finishes with fresh lime juice. Zesty rather than juicy, it is a good food wine thanks to the acidity and clean flavours. Try with charcuterie.
Drinking Window 2017 - 2020 -Decanter
Quite a cool and delicate wine for the Pfalz with fine floral notes and a long, lemony/chalky finish. From young vines, but considering that, it's got excellent depth. Drink or hold. Screw cap closure. -James Suckling
We've run a few awesome Rieslings here in the past, but it's been a good while since we've had a real German Riesling. Get ready, the zeppelin has landed, and it's dry and full of zest.
Yellow flowers and pineapple on the nose. Light bodied with crisp peach, white guava and green apple. Finishes medium length with lime zest. Dry and perfect for any light white lover. Ready to drink. 91 Points - JZ Sept '18
Wachenheimer Village, Pfalz Germany
Heavyweight wines have their place, but just as often the occasion calls for a wine like this dry Riesling from Germany’s Pfalz region and one of that locales best estates. There is no better match for sushi, barely seared ahi and steamed mussels, and best of all this featherweight white is light enough ABV wise to serve at lunchtime or even—gasp!—with brunch. The 2016 Bürklin-Wolf Riesling Trocken is sourced from vineyards within Wachenheim, a village in the Pfalz region known for sandy, chalky and clay-rich soils and the scintillating Riesling that thrives there.
Decanter gave this one 90 points and writes: “Salty, minerally and zesty, this dry Riesling has a refreshing green apple and citrus character which finishes with fresh lime juice. Zesty rather than juicy, it is a good food wine thanks to the acidity and clean flavours.” Our Tasting Panel agrees, adding that this bone-dry Riesling could easily make a convert of any die-hard Sauvignon Blanc or Pinot Grigio lover.
· This estate is one of the oldest family-owned wineries in all of Germany, with origins way back to 1597.
· Thanks to its centuries-long history in the region, Dr. Bürklin-Wolf encompasses many of the Pfalz’s best vineyard sites.
· As a trailblazer in Germany dedicated to the natural environment, current owner Bettina Bürklin-von Guradze converted the entire estate to certified biodynamic methods in 2005.
· The 2016 vintage was rated 93 points by the Wine Spectator, which notes: “A hot, dry summer and good weather at harvest compensated for a damp spring, yielding aromatic, elegant and food-friendly wines; the best are supple and vibrant.”
From the winemaker:
This Riesling is the perfect introduction to the world of Dr. Bürklin-Wolf, excellent, a big wine for a small price. Fresh aromas of apple and lemon with a florale note. Juicy acidity, fine minerality, very refreshing. Pair with light mediterranean cuisine, fresh salads and shellfish.
From the winery:
Founded in Wachenheim in the late 1500's by Bernhard Burklin and expanded to current size and prominence by Dr. Albert Burklin in the late 1800's, Dr. Burklin-Wolf is the largest family-owned wine estate in Germany.
Holdings total 110 hectares (275 acres) in the Mittelhardt - the quality core of the world-renowned Pfalz region, including most of the top sites in Wachenheim, Forst, Deidsheim and Ruppertsberg. Ruppertsberg's Gaisbohl and Wachenheim's Rechbachel are owned by Dr. Burklin-Wolf in their entirety.
Impressive enough for the significance of its tradition and holdings, Dr. Burklin-Wolf also stands for the future: Following more than a decade in which the entire of Germany had lost its way in international markets, 1990 witnessed an infusion of fresh energy and creativity with the passing on of estate management to Bettina Burklin and her husband, Christian von Guradze.
Delving minutely into their glorious heritage, Bettina and Christian saw that the basis for a return to the world's dinner table was at hand. in the vineyards which surrounded them. Burklin wines from Riesling's Golden Era of the late 19th and early 20th centuries preserved in the estate cellars pointed the way: Rich textured, long lived, exquisite expressions of highly definitive terroirs, fermented naturally dry in traditional oak cooperage.
Pair with light mediterranean cuisine, fresh salads and shellfish or goat cheese, foie gras, and rich textured dishes.