Tag Archives: Max Ferdinand Richter

Euan McKay New Arrivals tasting – 19/06/2013

J. Lassalle Brut Rosé Premier Cru
Bold brisk textured generous but balanced focused and fresh. Nice delicate berry components.

Domaine Thomas Sancerre 2011
Bright fruity musky nose. Clean pure fresh safe sancerre.

Billaud-Simon Chablis 2011
Very shy flinty brisk citrus, subdued. A bit dirty but certainly has personality. Worth looking at a different vintage.

Michelot White Burgundy 2009
Classic aromatics, fresh clean and slightly fruit sweet, focused and persistent. Nice savoury texture.

Max Ferdinand Richter Wehlener Sonnenuhr Kabinett 2009
Open and clean, classic example of the vintage.

Max Ferdinand Richter Auslese 2007
Tight clean fresh vibrant exquisitely balanced minerality and sweetness.

Thierry Violot-Guillemard Red Burgundy 2010
Nice clean precise cherry nose, delicate. Fresh balanced long and pleasant.

Tollot-Beaut & Fils Chorey-Les-Beaune 2010
Some earthy burnt elements, a touch dirty. Old-school style, very savoury and grainy textural, good acidity. Little fruit.

Domaine de l’Ameillaud Cairanne 2010
Spicy crushed clove. Hmmm tight and a touch volatile. Not really.

Domaine de la Mordoree Lirac 2009
Nice intense sweet dark plum notes, just a hint of spice. Full juicy building texture spice and acidity. Very fresh yet broad appeal. Warmish.

Domaine Raspail-Ay Gigondas 2010
Very tight intense acidity. Exceedingly fresh and linear.

Domaine Richards Muscat de Beaumes des Venise 2011

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Max Ferdinand Richter – 2/02/2012

The wines from the Mulheimer Sonnenlay vineyard, which is a monopol owned exclusively by the estate, are more vibrant fresh and zingy in their acidity.

The Brauneberger wines tend to be more concentrated and subtle, with distinct minerality coming from the brown slate soil.

Moving up through the quality and sweetness scale, the wines began to exhibit some elderberry and tropical fruit characteristics with nice delicate viscosity to coat the mouth.

The Veldenzer Elisenberg wines contribute a further element of spice and herbs to them.

We finished with an Eiswine from 2010 (there will be no Eiswine from the 2011 vintage as the first frosts for winter only happened this week), which was extremely concentrated and syrupy, but having great acidity carries the flavours across the palate beautifully.

Max Ferdinand Richter wines

Max Ferdinand Richter wines

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An Education (Mosel, Germany – Day Four)

Tasting the wines from the Mosel, I started to come up with a theory as to why they are so unappreciated in so many markets. Consumers are led to believe that wine must be strong and possibly heavy, and if it a wine is easy to drink then it is simple and cheap. The nature of wines from the Mosel having residual sugar to offset the acids makes them very fresh, approachable and easy to drink. Therefore in their minds they almost feel guilty that they are so easy to drink. It also comes back to the idea that wine is an alcoholic beverage consumed to become intoxicated, rather than how it should be consumed, with food. Being so approachable and low in alcohol makes these wines so adaptable to food it begs the question; what does it take to get people to drink these wines more, and value them properly?

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