The Pechstein Riesling Sekt I tried, along with the Spatburgunder 2009 were both good wines, but weren’t outstanding examples, just good for the variety and style.
Pechstein Grosses Gewachs Riesling 2010
Floral, ripe and earthy on the nose, and was the most elegant and linear I had tasted from the vineyard and vintage.
Pechstein Grosses Gewachs 2009
Looking very quiet at the moment, much softer and less intense but richer and riper on the palate.
Ungeheur Rieslings 2010
Very tight, lean and concentrated, expressing more tropicality and minerality.
Ungeheur Rieslings 2009
Showing its age nicely with kerosene oily aromas and textures, coupled with vibrant fruit of dried peach and lemon curds. I was surprised that I could detect a difference in the residual sugar between the two vintages, which was only one gram more for the 2010 to balance the acids.
Rupertsberger Reiterpfad Auslese 2010
A very smoky mineralic nose, rich stone fruits on the palate and a very concentrated yet clean and pure finish.
Reichsrat von Buhl Ungeheuer GG Rieslings
After two and a half weeks of sub-zero temperatures, seven degree temperatures feel positively balmy in comparison. It’s almost to the point that I don’t need to wear my thermals under my clothes every time I go outside. It is nice to get to the point now when I am actually noticing a difference in my understanding of not only riesling, but also German riesling. My palate has picked up enough experience in the past three weeks to be able to detect subtle differences between vineyard sites within the same region, and the subtleties of style between producers and regions. My limited experience with German riesling back home was negligible at best, but at least I was able to determine quality. It is so nice to be able to take that further and understand the nuances, particularly when working with the top grosses lager wines and sweet wines. My appreciation and respect for these wines has risen sharply, so much so that German white wines are some of the finest and diverse I have ever tasted.
|Old barrels in the cellars of von Buhl