David Kline

9.2

Cloudy urine colour. With marshmallow creme enamel topping. Alpine sunrise lacing. Yeasty nose shows chive and beet greens. Grapefruit and black lime. Full palate creaminess turns sharp with lemon pith and oil surfacing. Microgreens and dried apricot form the parameters while yeasty pomelo notes bolster the core. Very zingy finish that refreshes the palate and adds substance.


#GeorgRittmeyer #GeorgRittmeyerWeizen
#weizen #BrauereiRittmeyer #Hallerndorf #deutschebier #deutschland #bier #biere #birra #beer #cerveza — 7 days ago

Severn Goodwin

9.2

Nose has ripe blackberry, blueberry jam on toast, seasoned oak firewood, over-ripe plum and moist cinnamon.

Palate has semi-dried blueberry jam, over-ripe black cherry, cedar shavings, moist leather and blackberry concentrate. Very long finish, heavy on the palate, slightly astringent, nose has notable alcohol. Decanted +4H, more time appreciated.

Suggest holding this bottle until at least 2024+, hopefully it settles some more. Expected maturity 2028-33, in proper storage.

Paired to medium-rare burgers with the best ground beef we can acquire locally at this time; Kinderhook Farm (Valatie, NY), I love thee! Lettuce from our garden, BBQ sauce from our garden (2020). Tomato topping needs to wait another 1-2 weeks, this year things seem slower than normal. Southern Berkshires of Massachusetts 🤷🏻‍♂️

Pairs well with one-day old brownies. 😋 — 3 years ago

Jorge Carbonell

9.5

Impressive. Apples, peaches, and citrus on the pallet topping it off with great acidity - Chablis-esque. A total value for $17-$20. Drink now! — 6 years ago

romo

9.3

Baked pot pie with blueberry topping. Needs air to settle. A phenomenal interpretation. — a year ago

Martinez

9.0

100% Savagnin made in ouillé style (topped up, non oxidized). In fact, this is Tissot’s only Savagnin ouillé, as most of their Savagnin grapes go towards the production of Vin Jaune (aged under flor, without topping-up). Complex, mineral, very tasty. Long, saline finish — 2 years ago

Lucas B

9.0

Dry. Delicious. Went very well with meat topping pizza. — 5 years ago

Tony Garcia

9.2

Sous bois, mature red fruit, elegant with a tad short finish. Controversial as usual regarding refresh - topping off. Would be good on it's own but overshadowed by other bottles in the tasting. — 6 years ago

Scott@Mister A’s-San Diego

9.4

2018 vintage. More accessible than expected, given past, sporadic vintages tasted. Should prob give it a 9.7 just for that damnable wax topping finally saying bye-bye. — 2 years ago

Shengli Hu

9.4

Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv. — 5 years ago

Mark Eastom

9.0

Oxidative style, nutty, spice, orange peel, round mouthfeel and bright tangy acidity. 2-years in barrels without any topping or racking. — 5 years ago