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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2023 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 10 notes) - hiding notes with no text | | | Tasted by chatters on 2/7/2018: Riesling Riot downunder (Town Hall, Sydney): very slight kerosene elements detract from a quite perfumed and ripe apple nose. Tight, slightly sulphurous. Nice but a little short. (1218 views) | | | Tasted by CamWheeler on 2/7/2018 & rated 88 points: Riesling Riot 2018: Honey, ginger, toast and smoke - some development already evident here. Very dry on the palate, with softer fruit from the age showing through. Drink now to 5 years. (1344 views) | | | Tasted by cannym on 1/13/2018 & rated 85 points: Cork not great, almost pushed it into the bottle. Bit flat initially but lightened and freshened with air. Plenty lime, bit of grapefruit. Good acidity. Just lacked depth and excitement. (750 views) | | | Tasted by cannym on 7/10/2016 & rated 89 points: Very nice gold, touch of green. Great acidity this year. Mouth tingling. Grapefruit and tons of lime. Some floral touches. Decent length. Just a bit simple, one dimensional. But very decent wine. (795 views) | | | Tasted by Xavier Auerbach on 10/5/2014 & rated 91 points: A private lunch (Restaurant Inter Scaldes **, Kruiningen, Netherlands): Medium weight, lovely intensity, earthy and mineral on the nose; bright acidity, subtle but pure and radiant fruit, linear and long, a classic wine of style and precision. (1910 views) | | | Tasted by fhayek on 8/14/2013 & rated 81 points: There are hints of quality in this wine but it just didn't add up for me.
Remained somehow strange (not in a good way) all along.
My guests weren't impressed either.
Maybe it's due to the source being a supermarket - suspicios that it's the second wine from there in short time which should have done much better by name, vintage and cellartracker scores. Definitely not corked however. (1270 views) | | | Tasted by chatters on 5/14/2013: Minerals, peach, slight apricot, tending to tropical fruit. Medium plus acid, crisp apple and peach fruit, slight tannic tongue grip. A little closed. (1415 views) | | | Tasted by AlexGarner on 2/2/2013 & rated 91 points: German Riesling, By Farr and Burgundy tasting (Prince Wine Store - Bank Street): The nose is predominantly yellow peaches with a nice mineral complexity with concentrated fruits. The palette us full bodied, but with a delicate fruit and floral balance. (1992 views) | | | Tasted by chatters on 1/23/2013: Langton's Burklin Wolf tasting (26 Waterloo Street, Surry Hills, Sydney): Pale lemon with slight spritz in the glass. Aromas of stone fruit, ripe apple and a certain smoky quality. In the mouth the wine is balanced stone fruit and mineral notes with some slight spice (almost ginger) joining the flavours on the long finish. There is also a little phenolic grip that adds to the body. (1426 views) |
| Dr. Bürklin-Wolf Producer website
About Dr Bürklin-Wolf
The Bürklin-Wolf estate is based in the Mittelhaardt, the quality core of Germany’s world-renowned Pfalz, around the towns of Wachenheim, Forst, Deidesheim and Ruppertsberg. Here with 85ha under vine they have the largest family owned wine estate in all of Germany originating in 1597, with a treasure-trove of superb vineyards, at the centre of which lies the great Kirchenstück. Here in the tiny village of Forst, Kirchenstück and its neighbours Jesuitengarten, Ungeheuer and Pechstein, have for centuries been recognised as producing not only some of the world’s greatest dry Rieslings, but simply some of the world’s greatest wines. In the nineteenth century, prices for these wines exceeded the prices paid for 1st Growth Bordeaux and Grand Cru Burgundy.'
In 1990 Bürklin-Wolf began reviewing their vineyard holdings in the context of the 1828 Royal Bavarian Land Tax Classification and after years of exhaustive research they discovered that today’s top vineyards are substantially the same as those identified back in 1828. Today they have adopted a Burgundian model with four tiers: Estate, Village, PC (code for Premier Cru) and GC (for Grand Cru). They are focussed on dry, terroir-driven wines and no longer routinely produce the Kabinett and Spätlese styles defined by the (still current) 1971 German Wine Law.
Hand harvest and whole-bunch pressing with oxidative handling of the juices into mostly large old foudre for fermentation with indigenous yeast on fine lees for nearly 6 months for the entry level and village wines and 12 months for PC wines and up to 18 months for GC wines.Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Germany Wines of Germany | The Association of German Prädikat Wine Estates (VDP) | How to read a German wine label | Geographical Information Down to Single Vineyards
#2014 Vintage Notes:
2014 Vintage Report by Terry Theise
2014 Vintage Report by Wine Spectator
"My gut still tells me the Saar (and to some extent) the Ruwer are better overall in 2014 than the more storied areas of the Mosel proper, but those that spent the requisite time living in their middle-Mosel vineyards made some of the most electric and "feathery" Riesling in a long time (maybe the finest in 20 years - yes, it's true!)" - Jon Rimmerman (Of course only a very short historical memory would call the Saar and Ruwer less 'storied' than the middle Mosel - jht)Pfalz interactive map and details on weinlagen.info | Pfalz (Wikipedia)
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