Weingut Josef Leitz

Weingut Josef Leitz

Rüdesheimer Drachenstein Riesling 2001

I didn’t get anything on the nose. Completely closed off and holding back. On the palate a different story. Vibrant, juicy acidity, some apricot and the color is so inviting . This is not classified with the typical German ripeness monikers, but judging by the balanced sweetness and alcohol level I would say it’s an Auslese. German Riesling + age = match made in heaven. — 4 days ago

Tom, Rob and 8 others liked this

Lundén & Cie

Rüdesheim Riesling 2014

Classic Rheingau. Feels like a mixture of Breuer style and Leitz. Crisp, almost rough acidity, rather juicy yellowfruity texture. Lots of well ground minerals. Lime, lychee, green pineapple. White flowers. — 5 years ago

Josef Ehmoser

Hohenberg Grüner Veltliner 2013

Better than average Gruner. — 6 years ago

Josef Rosch

Leiwener Feinherb Riesling 2013

Erik Helms
9.1

Noticeably Halbtrocken, resulting in the sweetest wine of the flight. Much rounder, and at times lacks direction. Golden yellow to the eye, and full of budding sweet floral, honey, and past ripe golden apple. Palate also brings pineapple juice, and ripe yellow peach. — 6 years ago

Mike, Jonathan and 10 others liked this
David T

David T Influencer Badge

Werner makes some of the best under the radar Rieslings in Mosel and an even nicer person. His hospitality was second to none when I tasted with him in Mosel last September.

Weingut Josef Pöckl

Rosso e Nero 2015

Big and bold. Tobacco and blackberry. Taking some time to open up but wow this is an awesome wine. Pairs well with Vanderwal — 3 years ago

Jim liked this

Weingut Josef Högl

Wachauer Weingarten Federspiel Riesling 2011

Cathy Corison
8.9

Dry. Serious. — 5 years ago

William martin
with William
Rick, P and 12 others liked this

Josef Chromy

Pinot Gris 2016

Ripe pear on the nose, stone fruits on the palate, lovely balanced acid lingers with vanilla tones. — 5 years ago

Carlie Hodges
with Carlie

Josef Rosch

Cuvee Bacchus Leiwener Klostergarten Kabinett Riesling 2016

Acidity, fruit, mineral, petrol, light sweetness. Very nice. — 4 years ago

Bollinger

Brut Rosé Champagne Blend

David T
9.1

On the nose; bright cherries, ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus, oyster shells, baguette crust, understated volcanic minerals, chalk, saline, fresh pink roses and florals. The body is full and a shade gluey. The fruits are ripe, rich and candied/gummy in style. Bright cherries, black cherries ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus spray, saline, seashells, soft grey volcanic minerals, lots of grippy powdery razor sharp chalkiness, baguette crust, fresh pink roses & florals, acidity that is round and well done, understated delicate micro bubbles and a long, well balanced, rich finish. The reason why I prefer the Billecart Salmon, Ruinart & Laurent Perrier over the Bollinger is it’s a little too sweet for me. Photos of; the House of Bollinger, cellar, headstone that marks one of their vineyards and their harvest staff picking perfectly manicured rows. Producer notes and history...Bollinger has roots dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded in the 18th century, the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled at 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to Champagne and found work at the house of Muller Ruinart, which no longer exists. Many other Germans came to settle in the Champagne region, including Johann-Josef Krug and the Heidsiecks, who founded a house that would become; Charles Heidsieck, Piper Heidsieck, Veuve Clicquot and others. The Champagne house Renaudin Bollinger was founded in 1829 in Aÿ by Hennequin de Villermont, Paul Levieux Renaudin and Jacques Bollinger. The partners agreed that the Villermont name would not be used on the labels, hence the house name Renaudin Bollinger. Starting when Jacques Bollinger married Charlotte de Villermont, the house has been managed by the Bollinger family. Even though Paul Renaudin passed without an heir to his name, the label did not become solely Bollinger until the 1960s. Founder Jacques Joseph Bollinger married Charlotte de Villermont. The had a daughter, who had two sons Joseph and Georges. These sons took over the company in 1885 and began expanding the family estate by purchasing vineyards in nearby villages. The sons also developed the image of the brand, such as when Bollinger became the official supplier to the British court and received a Royal Warrant in 1884 from Queen Victoria. In 1918, Jacques Bollinger, the son of Georges, took over the company and married Emily Law de Lauriston Boubers, known as "Lily". Jacques expanded the facilities by building new cellars, purchasing the Tauxières vineyards, and acquiring the assets of another Champagne house on Boulevard du Maréchal de Lattre de Tassign, where Bollinger's offices are presently located. When Jacques Bollinger died in 1941, Lily Bollinger took over. Lilly expanded production with the purchase of even more vineyards, but is best known for traveling the world to market the brand. Bollinger was modernized under the Claude d'Hautefeuille, who acquired additional vineyards and further developed the brand internationally. Following Claude, his cousin Christian Bizot took over the Bollinger house and expanded world distribution. Their Winemaker also used several James Bond film movies to market the brand. Bollinger is fermented in oak barrels. At harvest, only the first pressing is used in the cuvée, unless the vintage is of particularly high quality, when a second pressing of Chardonnay will be used. Bollinger sells the second pressing, the tailles. Bollinger utilizes two pressing houses (Louvois and Mareuil sur Aÿ) to ensure a short distance between harvest location and pressing. When possible, grapes purchased from growers are pressed by the house. When the pressed wine arrives, the Bollinger cellar master analyzes the musts for quality, discarding and selling off those that do not meet the house standards. The first fermentation is done cru by cru, variety by variety, preserving many of the unique characteristics of the vines location. Bollinger is one of the few Champagne houses to do some first fermentation in oak barrels. Wines that will not hold up to first fermentation in wood are vinified in vats. Bollinger Champagnes usually undergo malolactic fermentation. The Grande Année 1995 did not undergo malolactic fermentation. Bollinger uses only traditional yeast. They’ve decided that new generations of yeasts (agglomerated yeasts and encapsulated yeasts) do not produce satisfactory Champagne. Vintage wine, including all wine to be used in a Grande Année, is fermented in small oak barrels, sorted according to origin and variety. Both oak and stainless steel are used for non-vintage wine. Bollinger also has the last Cooperage in Champagne. The oak barrels are all at least four years old, avoiding the transfer of tannins to the wine. The wines are only lightly filtered. All Bollinger Champagne spends a long time on its lees, contributing to the complex flavour of the wine. Though appellation d'origine contrôlée rules only require 12 months on lees for non-vintage Champagne and for vintage (NV wines, 15 months from tirage to release and vintage wines must be kept for 36 months from tirage to release), Bollinger ages their non-vintage wines three years, and the vintage wines from five to eight years. The Grande Année and R.D. Champagnes are riddled by hand. At disgorgement, Bollinger wines are given a low dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-brut R.D. is dosed between 4 and 5 grams. After dosage, the wines are aged an additional several months, resting for a minimum of three months before shipping. Bollinger owns nearly 160 hectares of vines, producing more than 60% of its supply. The vines are largely Pinot Noir, specifically clone 386. Bollinger believes this clone ensures good quality as well as highlighting characteristics of the various terroirs. The vineyards also include some rare ungrafted French vines from before the phylloxera. Bollinger owns vines all over Champagne, including the crus of Aÿ, Bouzy and Verzenay. — 5 years ago

Severn, Shay and 27 others liked this
Severn Goodwin

Severn Goodwin Influencer Badge Premium Badge

'99's, so still too young, but I'll certainly keep you in mind!
I figured a real keyboard needed to be involved, thanks for the insight.
Paul T- Huntington Beach

Paul T- Huntington Beach

A lot of big words for a 9.1🤕
David T

David T Influencer Badge

@Paul Treadway Huntington Beacher Its Bollinger. They do make some great Champagne...not necessarily their N/V Rosé. However, I love producer history and certainly have a lot respect for their long history.