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Erdener Treppchen Riesling Trockenbeerenauslese 2018 - Dr. Loosen
Dr. Loosen


  Germany / Mosel
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of the rarest wines in the world with 100 pts by Robert Parker!


Why do we love it?

Erdener Treppchen Riesling Trockenbeerenauslese 2018 Dr Loosen is probably one of the rarest wines in the world and the reasons for this are many. Initially, the 100 points that Robert Parker gave it. Secondly, it is one of the few (if not unique) Trockenbeerenauslese wines bottled in a 750 ml bottle and not 375! Third, we are talking about Loosen and the GG vineyard Erdener Treppchen. Do you want more?

Because we used some German terminology, you probably have some unknown words so let's make everything clear. GG (Grosses Gewachs) wines come from the Grosses Lages vineyards, which is what they call Grand Cru in Burgundy. The Erdener Treppchen vineyard is one of them and is famous for its high content of red slate. Treppchen wines are expressive and fruity even in their youth. At the same time Trockenbeerenauslese means selection of dried grapes. Trockenbeerenauslese is the jewel of the crown of VDP categorization and one of the most important sweet wines in the world. They are made only in exceptional years when the conditions allow noble rot to fully affect the grapes included in TBA wines. The harvest is done by hand, nipple by nipple and in fact, in more than one "passage", which justifies their high price. The must is very dense and high in sugar, so the fermentation proceeds very slowly. The resulting wine has a lot of residual sugars (at least 150 g / l), sharp acidity that contributes to the balance and elegance of the wine and incomparably complex character.

Erdener Treppchen Riesling Trockenbeerenauslese 2018 Dr Loosen is one of the wines that you should try at least once in your life.









Tastes Like

Erdener Treppchen Riesling Trockenbeerenauslese 2018 Dr Loosen has medium lemon color and exuberant aromas of apricot jam, lemon, honeycomb, peach compote, tangerine zest, lemon blossom, saffron, pineapple, mango, mushroom and wet stone.

In the mouth it is rich, super-concentrated, with sharp acidity and intense sweetness. Honeyed fruits such as lemon, lime, apricot, mango, orange and passion fruit along with honey, dough, white flowers and savory hints fill up the palate in every sip.

Technical stuff
Color White
Type Sweet
Year 2018
Alcohol 6%
Origin Mosel, Germany
Variety Riesling
Aromas apricot jam, lemon, honeycomb, peach compote, tangerine zest, lemon blossom, saffron, pineapple, mango, mushroom, wet stone
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 20+ years
Closure Cork
Organic No



Perfect pairing with block foie gras with dried apricots and brioche, Fior Di Arancio, lemon pie

No bake cheesecake with lemon cream and white chocolate

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter

For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)

For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar

Eva Monochari

Food Blogger


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