Cochemes Riesling
Egon Müller
Scharzhofberger Auslese Riesling 1989
Grosset
Polish Hill Clare Valley Riesling 2013
Mid yellow in colour. Musky notes with a little talc - white and yellow flowers. On the palate lovely ripe peach flavours. Incredible flavour intensity. Irresistible. Low acid. Definitely one of Australia’s best dry Rieslings. No notes of TDN. Have the last one in a year or two. See previous Delectable note 6 years ago in June 2018 when it was carrying more citric acid. — 24 days ago
Schmitt Söhne
RELAX Riesling
Had at dinner with a warm bacon salad and a medium filet medallion.
Drinks nice by itself too - subtle sweetness — 14 days ago
Egon Müller
Scharzhofberger Kabinett Riesling 1999
Beautiful and lifted. Very crisp and delicate. Lime and steeliness. Sweet floral notes with wet stone. Delicious and precise. — 12 days ago
Joh. Jos. Prüm
Wehlener Sonnenuhr Auslese Riesling Auction 2020
Nose: candied peach, hint of nectarine, white flowers, petrol. Also with a background of slightly green herbal character which is pleasant.
Palate: perfectly ripe peach, slight saline quality. Delectable this is jj prum graacher himmelreich kabinett 2020 — 12 days ago
Peter Lauer
Barrel X Saar Feinherb Riesling 2023
The pairing with tuna crudo, with ponzu, shiso, and pear is amazing. — 4 days ago
Trimbach
Alsace Riesling 2021
Well - to get in the middle of MA decent Dry Riesling is hard. The cashier thought it ought to be always sweet. This must have been on the shelf for some time as the 24 is out. Classic and dependable and DRY. One can buy this blind. Lemon peel, hint of Kerosene. And apricot back palate. Good amount of acid with just a hint of depth indicating what this large well known widely distributed producer could do with more complex flavored grapes. — 12 days ago
Weingut Keller
Abts E de Riesling 2017
One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspiration for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), and they both gave great context to the task.
When I harvested with Klaus-Peter in 2017, the vineyards bore the scars of hail, every last one of them. The damage was manifest in what we came to call "hail berries" (misshapen berries). To my untrained palate, they tasted perfectly fine. Naturally, I asked KP why we were discarding them, and his response, while not entirely unexpected, was still astonishing (paraphrasing of course): "I don't need to know precisely what they do," he said, "but if there's even a chance they might diminish the wine by 1%, they're gone. And these? They look capable of much worse."
That unyielding spirit of his was, I must admit, my torment at Abtserde, the vineyard hit hardest by the hail. We spent an entire day sorting and picking a single row - granted, the rows were long, but the pace was glacial. The true enemy, though, wasn’t the relentless sorting, but the wasps. Those little demons made an already grueling task even more daunting, dodging their stings as we plucked berries one by one, like selecting pearls from a troubled sea. What we ended up with were, quite literally, tiny gems - "caviar" berries of purity. By day’s end, the sight was something to behold. Despite the torment, the hard work was unquestionably worth it. The 17’ Abtserde is my wine of the vintage.
I’ve had the 17’ Abtserde on numerous occasions but this takes the cake as the best (note to self: best to decant a young Abtserde hard). It is a marvel of purity and depth, with its nose evoking Meyer lemon, iodine, chalk, and flint. These aromas reappear on the palate with a nearly overwhelming intensity, blending piquant brightness and mineral-rich concentration. With more air, a floral, bittersweet herbal note very typical of the vineyard appears (smells like the place even). As the evening unfolded, the wine seemed to grow younger, each glass more lively than the last. The final sip was almost painfully austere, like drinking pure limestone, its explosive palate held together by sharp acidity and a palpable, phenolic grip. The finish seemed endless. One of my best Keller experiences this year. — a month ago
Conrad Green
Golden in color. Soft apricot and honeyed lemon fruit. Delicate edges with hints of rose and a delicate limestone. Lush and complex. Excellent — 12 days ago