Tight, uncoiling only with a day of slow ox in bottle. But then this is delicious. Fantastic upper register floral nose, red plum and cherry and a fresh pastry dough on the palate. A bit austere now — all the fruit dries out a bit on the finish. But with the right food it hits the spot. — 16 days ago
Took to a Dutch BYOB.So it was PnP.
Very sappy, cherry skins and pits. Dense, opened up over the course of dinner. Could have been the Pork shank. Forest fruits and dark brightness, an oxymoron I know. Delicious stuff wether you decant or not. Some yrs. won’t hurt.
Thanks@ Dankbaarphilly — a month ago
Didn’t really know what the heck was going on - at first it was white burgundy - like Pouilly Fuisse - very elegant tho fairly reductive nose of Granny Smith apples & lemon/lime notes along w/wet stones, rocks & gravel. Acid bomb on palate, just rigid angular razor sharp Teutonic precision. Again, not a ton of fruit here, very restrained. Maybe more Chablis-like? I appreciate the esoteric varietals here and the craftsmanship… — 3 months ago
Good Pinot Noir although at the end of its life. A little sour in the finish but elegant in the attack like a masculine Burgundy. — 18 days ago
Bright garnet/ruby color. Beautiful floral nose with hints of dark cherry and root beer. Bright dark cherry fruit on the pallet with hints of fresh soil, minerals and just a touch of that root beer. Bright and fruit forward. Soft texture and well balanced. Excellent German Pinot Noir. — 3 months ago
The only German Syrah I've ever tried is one I won't forget. So unnaproachable at first, a stone cold snub, dark like motor oil.
Meaty blood soaked liver, mint snuff, graphite, pencil shavings. Huge tannins to break down.
But find those little Syrah nuggets - metallic minerals and the tiniest bit of violet, and you realize there's something special here. It just takes a second to understand.
It’s the Ziereisen code - crack a thick outer shell, find a familiar friend. — 15 hours ago