Maximin von Schubert of the Maximin Grünhaus estate in the Mosel is coming to Beijing and Hong Kong! He will be here in early August to share his expressive Rieslings and Spätburgunder. This estate is located on the left bank of the tiny Ruwer river, about two kilometres upstream from where it joins the Mosel.

Maximin’s tour of Asia with The Fine Wine Experience will begin with Jing in Beijing on 5 August for a wine dinner (RMB 950 or HKD 1,080 per person) where his Rieslings will be paired with a thoughtfully crafted menu at Sheng Yong Xing including their signature roast duck.

Then, he comes to join us in Hong Kong. For his first night in town, we’ve decided to give him a warm Hong Kong welcome with a Char Siu and Riesling party on 6 August (HKD 380 per person). The Char Siu will be from our good friends at Chop Chop and is the same succulent roast pork you couldn’t get enough of at our grand opening party. And for Maximin’s finale, we’re hosting a Rarities Dinner at Kin’s Kitchen on 7 August (HKD 2,980 per person) that will feature in-season mushrooms from Yunnan Province in the dishes paired with these wines.

The estate of Maximin Grünhaus has found evidence indicating a winemaking presence as far back as Roman Times. Maximin von Schubert is the sixth generation leading the estate. The primary grape grown at the estate is Riesling which makes up 91% of the vines; they also have 2.5 hectares of vines planted to Pinot Blanc which was harvested for the first time in 2008. In 2007, Dr. Carl von Schubert, Maximin’s father, brought Pinot Noir back to the estate. He planted one hectare of Pinot Noir vines on one of the best and steepest parts of the Abtsberg vineyard. Then, a year later he planted another 0.5 hectare parcel. 

The Rieslings and Spätburgunder this estate produces are very special, so be sure to take the opportunity to learn about them from Maximin; there is no one better equipped to tell their story and to guide you in experiencing them. Whatever event you fancy most, be sure to sign up, or join us for all three. Let’s continue the celebration of the great wines of Germany!

Menu and Wine Pairing:

Apéritif
2016 Maximin Grünhaus - Abtsberg Kabinett Auktion, from magnum

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2015 Maximin Grünhaus - Abtsberg Kabinett Auktion
1986 Maximin Grünhaus - Abtsberg Spätlese
Deep fried golden coin with crab meat
King prawn with minced pork and button mushrooms in Portuguese sauce

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2017 Maximin Grünhaus - Abtsberg Auslese Auktion
2015 Maximin Grünhaus - Abtsberg Spätlese Auktion
Deep fried pigeon with leek
Braised winter melon with termite mushrooms and pickled chilis

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2011 Maximin Grünhaus - Herrenberg Auslese Fuder 15
2011 Maximin Grünhaus - Abtsberg Auslese Fuder 87
2006 Maximin Grünhaus - Abtsberg Auslese Fuder 45
Stir-fried Porcini mushrooms with pork neck
Fried rice with Ginbajin mushrooms

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Poached pears with almond soup

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1993 Maximin Grünhaus - Abtsberg Eiswein Fuder 190
1989 Maximin Grünhaus - Abtsberg Trockenbeerenauslese, from half bottle