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$27.98
WINE ADVOCATE 92 POINTS
Adam’s 2010 Dhronhofberger Riesling Kabinett was plagued on the occasion of my tasting it with yeasty, cheesy overtones such Read More...
Adam’s 2010 Dhronhofberger Riesling Kabinett was plagued on the occasion of my tasting it with yeasty, cheesy overtones such Read More...
as often afflict young, fructose-rich Mosel Rieslings. But things picked up – a lot – from there on! First, luscious, infectiously juicy evocations of apple, quince, honeydew melon, and grapefruit that flood the palate eventually work their way back into the nose as the wine takes on air. What’s more, the sense of inner-mouth perfume by way of honeysuckle and apple blossom is utterly beguiling, and perfectly complements the wine’s sense of buoyancy. Harvested at 88 Oechsle and possessed of 8% alcohol, this is a genuine Kabinett
This has the purest fragrance of old-school Mosel Riesling. It’s why we love it with a heart almost childlike, one we hardly know we own. This is sleeker than most recent vintages – a “mere” 87° with 10.8g acidity, which is not unnoticeable, but the slightly arch charm is beautiful for its angularity, and the wine shows absurd length.
This has the purest fragrance of old-school Mosel Riesling. It’s why we love it with a heart almost childlike, one we hardly know we own. This is sleeker than most recent vintages – a “mere” 87° with 10.8g acidity, which is not unnoticeable, but the slightly arch charm is beautiful for its angularity, and the wine shows absurd length.
$47.99
WINE ADVOCATE 95 POINTS - "Adam’s 2010 Dhronhofberger Riesling Spatlese was rendered from botrytis-free fruit, “because,” as he puts it, “I don’t want to Read More...
have Auslese character already in a Spatlese, and in recent years the tendency has become extreme for growers to want to top one another’s Spatlesen by picking or blending in Auslese. So perhaps this wine hasn’t the extreme opulence that some have come to expect. But I think it will make people happier over the long run, simply because it has more interplay and finesse.” (Why not let the grower himself describe the wine when he’s spot on? Well, perhaps a bit understated ...!) Merely looking at this wine’s analysis – 10.5 grams of finished acidity and 102 of residual sugar – you might imagine that, Adams intentions and efforts notwithstanding, it would still exhibit a certain sense of exaggeration; but one’s palate says otherwise. Persian melon, pear, and quince dominate the nose and silken, buoyant palate, with piquantly narcissus-like, musky, subtly carnal, and saliva-coaxingly saline and browned butter accents serving for intrigue and savory allure. The mineral dimensions here seem to shimmer and tingle with crystalline intricacy. For purity, polish, and sheer persistence, not to mention sensual seduction and animal magnetism, this Spatlese would be hard to top in any vintage, and I suspect it will dazzle for another 25-30 years.
Only thanks to the additional acreage he acquired last year, says Andreas Adam, was he able to offset the reduced yields of 2010 and come close to meeting a demand for his wines that has significantly increased. (And if you don’t now why it’s increased, my guess is you have yet to discover his wines!) Next year, additional parcels will come on-line particularly in cooler portions of the Dhronhofberg where it follows the Dhron heading away from the Mosel and into the Hunsruck hills. Adam has also acquired additional steep, mechanically inaccessible plots in the Piesporter Goldtropfchen whose old vines he feared would otherwise be at risk. “But I want to put most of my emphasis on Dhronhofberg,” he clarifies, “not compete with Theo and Johannes (Haart) who are the leaders in Piesport.” Adam is especially proud of recently restoring a Dhronhofberg parcel planted in 1973 to unusual density and elated over having been able to acquire what he believes is the last remaining terraced portion of this Einzellage, an almost perpetually breezy location nearly half of which had long ago gone to scrub. With yet more incredible good luck, Adam has latched onto some perfectly-maintained casks from a neighbor that will insure a consistent degree of reliance on fermentation and maturation in neutral oak. Picking in 2010 began already on October 15, in Piesport, “otherwise,” notes Adam, “some of that fruit would have gotten too ripe, because we’re talking about terraces that already in the 1990s were routinely reaching Oechsle in the 90s,” and was not completed until November 6. “It was a stressful harvest, with very small results on any given day. We did no chemical de-acidification and no malo-lactic either,” he asserts, “but we upped the length of maceration a bit to 18 hours, and in the feinherb wines we left behind additional residual sugar. We pumped some warm air into the cellar to promote spontaneous fermentation and that functioned really well. Most of the wines were finished by New Year’s: we must have a strong yeast population in our cellar. It was very cold last winter, so once the fermentations were done, we threw open the doors and got lots of tartrate precipitation.” The wines were separated from their gross lees early but stayed on their fine lees until bottling, which took place on the estate’s usual schedule, already in late March. “I’ve found that it’s on their fine lees that my wines acquire elegance,” contends Adam, “whereas if they spend too long on the full lees they can easily become too creamy for my tast
Only thanks to the additional acreage he acquired last year, says Andreas Adam, was he able to offset the reduced yields of 2010 and come close to meeting a demand for his wines that has significantly increased. (And if you don’t now why it’s increased, my guess is you have yet to discover his wines!) Next year, additional parcels will come on-line particularly in cooler portions of the Dhronhofberg where it follows the Dhron heading away from the Mosel and into the Hunsruck hills. Adam has also acquired additional steep, mechanically inaccessible plots in the Piesporter Goldtropfchen whose old vines he feared would otherwise be at risk. “But I want to put most of my emphasis on Dhronhofberg,” he clarifies, “not compete with Theo and Johannes (Haart) who are the leaders in Piesport.” Adam is especially proud of recently restoring a Dhronhofberg parcel planted in 1973 to unusual density and elated over having been able to acquire what he believes is the last remaining terraced portion of this Einzellage, an almost perpetually breezy location nearly half of which had long ago gone to scrub. With yet more incredible good luck, Adam has latched onto some perfectly-maintained casks from a neighbor that will insure a consistent degree of reliance on fermentation and maturation in neutral oak. Picking in 2010 began already on October 15, in Piesport, “otherwise,” notes Adam, “some of that fruit would have gotten too ripe, because we’re talking about terraces that already in the 1990s were routinely reaching Oechsle in the 90s,” and was not completed until November 6. “It was a stressful harvest, with very small results on any given day. We did no chemical de-acidification and no malo-lactic either,” he asserts, “but we upped the length of maceration a bit to 18 hours, and in the feinherb wines we left behind additional residual sugar. We pumped some warm air into the cellar to promote spontaneous fermentation and that functioned really well. Most of the wines were finished by New Year’s: we must have a strong yeast population in our cellar. It was very cold last winter, so once the fermentations were done, we threw open the doors and got lots of tartrate precipitation.” The wines were separated from their gross lees early but stayed on their fine lees until bottling, which took place on the estate’s usual schedule, already in late March. “I’ve found that it’s on their fine lees that my wines acquire elegance,” contends Adam, “whereas if they spend too long on the full lees they can easily become too creamy for my tast
$15.95
Riesling is considered the signature wine of the Albrecht family. The wine is bone dry and delicious. The Riesling is considered the signature wine of the Albrecht family. Quick, floral Read More...
and mineral smell, it reveals itself slightly spiced and elegant in the mouth.
$16.95
Right out of the glass, this wine is all flowers! An intoxicating bouquet of wisteria, daphne, and lily-of-the-valley backed by a wonderful sweet ginger spice and an aroma of waxy Read More...
paraffin is followed on the palate with clean, fresh spiced pear and almost resinous tropical fruit notes with hints of jasmine. The long finish belies the vintage, showing a distinct stony minerality and crisp acidity to maintain the lively edge to this medium-dry style Riesling.
$22.98
ROBERT PARKER 92 POINTS - "For nearly 40 years, Arrowood has been California’s undisputed master of auslese, beerenauslese, and trockenbeerenauslese-Read More...
styled sweet Rieslings. He has been on target with these wines since he first began making them at Chateau St. Jean 30 years ago. The auslese-styled 2007 Special Select Late Harvest Riesling Saralee’s Vineyard contains 21.7 grams of residual sugar as well as terrific acidity, and gorgeous aromas of lychee nuts, apricots, peaches, and apple butter. This sweet white should drink easily for another 5-6 years."
$11.98
Dry with a little bit of fruit and plenty of acidity. Pairs excellently with fish or spicy foods. Produced in Alsace, France by Boeckel
$15.99
While most of Bouchaine's wines come from their estate in Carneros, they do get a small amount of grapes from other notable vineyards. The Las Brisas Vineyard lays on the Sonoma-side Read More...
of Carneros and is the same vineyard that supplies their Pinot Blanc. The 110-acre vineyard is often covered in fog until noon or later when a cool breeze blows in from the Pacific Ocean and San Pablo Bay.
A small amount of Botrytis Cinerea, noble rot, helped intensify the aromatic sweetness of this Riesling. This varietal is fermented in only stainless steel tanks and undergoes no malolactic fermentation. Further fermentation was stopped at 2% residual sugar for optimal balance. This wine is a paean to spring. It is redolent of white flower blossoms and a light balance that begets indulgence. This wine has a nice development of the classic petrol nose and faintly grapefruit-like style so prized by true Riesling addicts.
A small amount of Botrytis Cinerea, noble rot, helped intensify the aromatic sweetness of this Riesling. This varietal is fermented in only stainless steel tanks and undergoes no malolactic fermentation. Further fermentation was stopped at 2% residual sugar for optimal balance. This wine is a paean to spring. It is redolent of white flower blossoms and a light balance that begets indulgence. This wine has a nice development of the classic petrol nose and faintly grapefruit-like style so prized by true Riesling addicts.
$19.98
Crisp and rich, offering juicy flavors of ripe ruby grapefruit, peach and baked apple, with hints of apricot. Salt and pepper notes mark the... (more...) finish. (Wine Spectator)
$13.99
Producer notes This 2011 version strikes me as the driest, most robust Riesling weve made since the 1988. This is certainly no 'sweet sipping wine.' In its firm structure and generous Read More...
proportions it may be compared to an Alsace grand cru Riesling, and bear in mind that those wines are considered the primary dinner wines of that region. We therefore recommend highly that you show off this food-friendly Riesling at the dinner table, pairing it with a richly-sauced chicken dish or, even better, with a hearty 'Seafood Soup'. 80 tank fermented, 20 barrel fermented. 648 cases produced. Residual sugar 0.2. Alcohol 12.8.
$59.98
ROBERT PARKER 94 POINTS: "Alluring scents of sweet honeysuckle, musky peony, and smoky black tea waft from the glass of Donnhoff 2010 Niederhauser Hermannshohle Riesling Spatlese A.P. #14, Read More...
then follow inner-mouth in a display of richness and palpable density yet striking buoyancy, backed by fresh lime and white peach, nut oils and stone serving as underpinnings and subtle salinity for saliva-inducement. "
$39.98
WINE ADVOCATE 93 -"The Donnhoff 2011 Oberhauser Brucke Riesling Auslese gold capsule represents a selection of partly-botrytized bunches pulled Read More...
out before what remained was packed under film to await the first hard frost. Mango and papaya, quince and peach deliver an impression both tropical and northerly, with musky animal and smoky black tea scents adding intrigue, while alkaline, saline, and otherwise maritime nuances lend saliva-inducing counterpoint to this elixir’s sheer richness of fruit as well as its palate’s opulence, oily texture, and honeyed glaze. There is a glowing, soothing yet stimulating harmony to the finish, even if not the animation or spellbinding interactivity of this year’s Donnhoff Spatlesen. I would plan to follow it over the next 20-25 years. Donnhoff doesn’t disagree with me that this is 2011 first and Brucke second. “You can’t heighten the typicity of the site by means of botrytis,” he adds. “That reached its apex already in the Spatlese.”
$11.95
Dr. Loosen’s non-estate wine embodies the elegant and racy style of classic Mosel RieslingRefreshing and fruity, with a fine mineral edge that is typical of the region. Dr. L Riesling Read More...
is made with fruit that comes exclusively from traditional vineyards with steep slopes and slate soil. By working closely with local growers on long-term contract, brothers Ernst and Thomas Loosen are able to maintain excellent quality in every vintage.
$14.95
The Red Slate Riesling has an intense minerality that is warm and enveloping, with a floral, spicy aroma of citrus blossom. It is harmonious on the palate, with a full, expansive texture Read More...
and a firm peach pit grip to the finish. Very expressive.
$29.95
WINE SPECTATOR 94 POINTS - "Intense aromas and flavors of peach strudel and apple pie feature notes of custard and gooseberry. The vibrant finish echoes Read More...
with long, pure glazed citrus notes. A powerful style. Drink now through 2030."
$19.99
Winemaker Notes: The Badstube Kabinett has a bouquet of ripe apricot, with spicy and exotic notes. Well-integrated acidity is combined with nuances of apple, nutmeg and white pepper. Read More...
This wine achieves a nice balance between sugar and aciditiy. Try this Riesling with scalloped veal schnitzel with mushrooms and Gruyere cheese, served with mashed potatoes.
$29.95
Elk Cove’s "Ultima" wines are their definition of dessert; opulence in a bottle. Having long ago established a “cult-like” status, Riesling remains the cornerstone of this new blend. Read More...
The Ultima is comprised each vintage of a selection of aromatic varietals consisting of a proprietary blend. While Riesling supplies the weight of this wine with fresh pear, apricot and honey notes the supplemental varietals adds beautiful delicate aromatics. Our process for crafting the “ice wine” style for this blend involves late picking the grapes and commercially freezing them before pressing followed by blending in tank before ferment. Very little botrytis is present.
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