External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2005
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2051 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by AlyssaRock12 on 7/29/2023 & rated 94 points: Nose: apricot, candied ginger, golden craisin
Palate: white peach, apricot, candied ginger, baking spice; med body; med + acid
Overall: this stuff is just so delicious (455 views) | | | Tasted by pclin on 3/19/2022: Picked this up when visiting the vineyard a few years ago. PnP. ABV 7.5%. AP 6 06. Beautiful light copper in color. Explosive floral nose, a bunch of tropical fruits soaring from the glass on get-go, could smell this for hours. Very clean, no petrol. Still fairly sweet on the palate, yet to reach the ethereal non-sweet stage of the ‘95 vintage tasted a few years ago. But this was still drinking beautifully, an exceptional Auslese with many years to go. (964 views) | | | Tasted by Rani on 5/8/2021 & rated 93 points: Tasted blind. Tons of pineapple, medium gold color, very long, amazing acidity. (877 views) | | | Tasted by NoTrollingerPlease on 4/12/2019 & rated 96 points: Der Wein strotzt nur so von feinem, pulvrigen Weinstein, der den Wein etwas trübt. Ja, ich hätte ihn etwas ruhen lassen sollen, aber ich wollte nicht mehr warten.
In der Nase eine wunderbare Orgie von exotischer, reifer Frucht, Botrytisaromen, etwas feine Vanille, ein paar Kräutern und Blüten und etwas dezentem Nagellackentferner.
Am Gaumen ist der Wein beinahe schmerzhaft schön und intensiv: die Süße wird von der reifen, beinahe extremen Säure perfekt ausbalanciert. Eine Melange von verschiedensten, frisch gepressten Fruchtsäften ergießt sich in den Mund: reife Ananas, Mango, Papaya. Die Textur ist wunderbar cremig, aber niemals ölig. Unglaubliche Spannung und eine wunderbare Balance. Obwohl die halbe Flasche vermutlich mehr Zucker als eine Kiste Cola enthält, ist der Wein niemals pappig oder klebrig. Der Abgang ist unglaublich lang und dominiert von klarer, reiner Frucht.
Ich würde sagen, dass der Wein in ca. 5+ Jahren beginnt, seinen Höhepunkt zu erreichen und dann auf diesem für mehrere Dekaden verbleibt. (1230 views) | | | Tasted by sweetstuff on 9/21/2016 & rated 95 points: This wine was shared with K an CW the weekend of the 17 th approx of September, in honor of Barbara T's life and death. Cloudy with fine tartrate-crystal; yellow golden brown. Has strong fruity-herbaceous apricot and light tobacco-wrapper (Cameroon). Also plenty of integrated diesel. Very powerful apple-acid and clean punchy sweetness. 95/100. Seems to be a good bottle for celebrating a wake. Actually needs about 5-10 more years to gain finesse, dry out a tad, and for acidity to integrate. (1904 views) | | | Tasted by Yagil on 2/24/2013 & rated 93 points: at Yoram's BD dinner
amazing wine, with low alcohol, but very unique citrus and other flavours, lot of crystal particles at the bottom, fresh fruity-herbal-spicy aromas, juicy on the palate, and v-e-r-y long aftertaste that kept for hours (especially in memory). Super! (2744 views) | | | Tasted by sweetstuff on 7/23/2010 & rated 94 points: More from previous note
Latté was nearly killed by a dog while just a few weeks old and proudly bore a prominent scarred ear till his death. He was so sick when we first got him that he couldn't even hold up his head; almost exsanguinated with fleas, in septic shock, and yet was so excitedly glad to see us the first time that we ever saw him, as playful as the puppy he thought he was. (We had decided we wanted a female, so his little sister was adopted first; him a week later, when I just couldn't ignore the memory of him). He had a huge heart, and was a great cat and the obvious leader of the family, with its two other cats and two big clumsy non-cats.
He is greatly missed already and I confess to a groan and many a tear when I think that he was here this morning with us, and is no more. He deserved the finest bottle I could put hand to tonight with our Japanese dinner we ordered in, not wanting to cook or go out.
Life is so fragile; we must attend to it and use and enjoy every moment, else we do poor service to the memory of the best no longer among us, who never needed to be reminded of these things. Perhaps our consolation is that we will not long be separated from any of 'The Dead of the House' as Hanna Green would have it. (94 pts.)
Followup note at 48 hours: Wine still has not integrated, but is full of gooseberry and currant, with a certain green sauvage. The sheer power of this wine is now even a little overwhelming. Will taste again in another 24-48 hours. 94 plus.
At day 7 this wine has gotten a second wind. The prominent acids and almost wincing-level sweetness is not lonely now, with lemon-lime, grapefruit, and spicy cinnamon, lined with a funk which is at first a bit rough and then turns to pure umami, and then running to a hint of pine smoke. If you don't mind the piles of crunchy tartrates, it's a mile long on the palate, tasting of leather, smoke, and a clean slate. The merest drop on the lips is enough to delight. We've been at it for two hours with about 2 ounces that were left in the bottle.
it breathes sexy red slate and old red continent, as Reinhard Löwenstein would say, reminding one somewhat of a Uhlen Rothberg from that estimable Winningen grower.
see next note (3071 views) | | | Tasted by sweetstuff on 7/16/2010 & rated 94 points: http://i134.photobucket.com/albums/q91/rieslingrat/LatteandBreveWatchDadSetUpNewLaptop.jpg
Grievously, Latté, one of our two, two-year-old feline litter mates died suddenly today when being taken to the vet for an exam, in the car a few seconds before we reached the parking lot, and could not be resuscitated despite all efforts.
This required a great bottle to help ease our pain, and what could do so better than this best nonauction Auslese from Zilliken in the 2005 range? The wine cost 56 Euros per half bottle in 2007 at Weinhaus Porn in Bernkastel. Equivalent retail value might be about $90 in the US if you shopped carefully.
Tasting note, with comparison of Zweisel Tritan Red Wine with Riedel Riesling (The Riedel Riesling won hands-down, as I should have known.) Bottle with wine-stained label with slight wrinkle in capsule. When I presented it to Hanno Zilliken before the VDP Großer Ring Auction in Trier September 2007 for his autograph, he expressed dismay at its condition and offered to replace it. Sadly, it was too late to do that; we were on our way out that night. Cork was excellent but like many Zilliken wines it was jammed in from being oversize and it took four piercings with a waiter's friend, a Scruple, a carbon dioxide syringe, and a pronged tiré-bouchon.
Wine intense brilliant refractive green-gold with strong orange highlights, quite glass-coating and thick despite low alcohol (7.5 pabv). Good amount of coarse Weinstein crystals in the bottom of the bottle. No spritz to tell of and some tiny noncrystalline stuff present in nearly all wines that are not force-filtered.
Aroma begins soaring from the glass as the cork is removed. Cork is wet a little over half-way up and appears to be in good shape. Opens with green transparent apple, slightly underripe peach, what seems like a slight oxidative note of caramel or honey or bottle funk, quickly blown off, and a little hollowness in the nose which began to fill out right away. Bitter lime-peel and lime juice evidenced as mild grapefruit peel. This follows onto a hint of grassy geranium quickly swallowed up by other things.
Intensely sweet-sour (160 g/L rs; 12 (sic) g/l acidity reported) with a tactile, with a candied bitterness coating it, and a tactile firmness provide this wine with its positive but a little furry mouthfeel, and a touch of heat at first on the finish. Under all this one finds a river of fresh-squeezed apricot juice, continuing with a little redcurrant action as a buttress to the rest; this is not at all out of place in this part of the Saar, spicy and evident of red slate with a great deal of complexity in its structure.
At about two hours, the wine seems a bit less exotic in its coloration. However, the wine is showing some tobacco and a sort of fresh-smelling acidity and stoniness. Verbena, frequently found in these wines, and candied ginger predominate. The wine seems to fold back into itself for now.
Acidity is soaring, with a tense punch of residual that is very mouth-watering. It's got great spiciness and a touch of funk, well-focused and plenty transparent for its intensity. The finish is resinous but clean, with a little honey showing some Botrytis, but it's clean rot and is just a hint, not at all overwhelming. In a way it tastes something I imagine to be like tobacco candy. I've never dipped snuff and I'm sure it's a lot less fine than this flavor. The finish is kaleidoscopic with all the above flashing past the palate and brought together with a note something like sawn fresh pine boards.
This wine needs a year more just for post-bottling integration, and will drink thereafter well-kept at least 30 years. Drink 2011 through 2031 plus.
Barbara and I assume this wine would have lived at least until Latté's memorial a few days hence, so more will be posted here as it opens. You may have to put up with a few cat stories, however, from Latté's brokenhearted 'owner'. Maybe a second, different bottle (this one was unique to the cellar) will succor us.
Latté was a rescued cat with his female littlermate, Brevé, both of whom were cute as buttons and kept up a touching and hilarous litter-mate behavior to the end. Latté was a very special guy cat, who wasn't sure he might not be a dog on his worst days. He came when called and wanted to play 'fetch the mou'; the 'mou' in this case, as he referred to it, simply the red laser light from a carpenter's wall level. He had a huge desire to talk, and he would sit and make faces as the oddest noises came out of his mouth, in response to the slightest human speech. Of course he could understand us better than we could speak 'cat'. This morning he was amusing himself by finding an ant crawling on the floor and following it around, but his hunting behavior could often be his downfall, leading him to climb up where he wasn't supposed to be in search of some human food. He never could understand why it wasn't shared with him.
94 pts.) (3045 views) | | | Tasted by mpoel on 3/27/2008 & rated 93 points: Drunk with christmas dinner 2007, great wine, superb mouthfeel, notes of raisins, rhubarb. Very fresh, this is still a baby. I will try to keep the next bottle at least for 5 years. (2950 views) |
| By John Gilman
View From the Cellar, Sep/Oct 2006, Issue #5, Weingut Forstmeister Geltz Zilliken
(Zilliken Saarberger Rausch Riesling Auslese Long Gold Kap #6) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/24/2006)
(Zilliken, Saarburger Rausch No 6 Riesling Auslese lange Goldkapsel Mosel-Saar-Ruwer White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/20/2006)
(Zilliken, Saarburger Rausch No 6 Riesling Auslese lange Goldkapsel Mosel-Saar-Ruwer White) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, First Look at the 2005 Vintage in Germany: Six Benchmark Properties
(Zilliken Saarberger Rausch Riesling Auslese Long Gold Kap #6) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com. (manage subscription channels) |
| Zilliken (Forstmeister Geltz) Producer website
U.S. Importer (addt'l info)Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Saarburger Rausch On weinlagen-infoGermany 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)Mosel Saar RuwerStarting in 2007 the German wine authorities have changed labeling laws to rename all of the Mosel-Saar-Ruwer wines to just "Mosel." This puts this and other database driven sites in a difficult spot, as millions of old wine label reflect the former labeling. As described here, CellarTracker has elected to remain with the old labeling for a number of years to avoid confusion. At some point we will switch over to just "Mosel" but not for a few years at least.
Mosel WeinKulturland (Moselwein e.V.)
Detailed geographical information at weinlagen.info
#2018 Vintage Notes:
"Acid levels are relatively low throughout Riesling-growing Europe (acidification will once again be permitted in Germany – no surprise, as that’s been the case in eight of the last 10 vintages); but because malic acid was baked off or degraded by relentlessly balmy weather means, what acid remains is overwhelmingly of the efficacious tartaric sort. Extract levels are low, as one would anticipate from a growing season during which relatively little moisture was coursing through the vine’s roots and shoots. [...] Everyone is astonished how there could have been so much juice despite the drought." - David Schildknecht
"2018 is a homogenous vintage with a very high general level, below which it seldom falls [...] It leads with blossom. It is perhaps 80% delicious and 20% fascinating." - Terry Theise
#2017 Vintage Notes:
"not so friendly towards light wines" - Milkmansteve
#2016 Vintage Notes: "Overall, 2016 is a charmer of a vintage with much immediate ripe and fruity appeal, not unlike 2011 (in fresher) or 2007 (in lighter). However, 2016 is far from being homogeneous, in fact it is composed of a mosaic of vintages, a result of the freakish growing conditions. Hidden inside the vintage, there are true gems with the balance of 1997, one of the best vintages ever, 2002 or even 2008. The bulk of the harvest was brought in with refreshingly moderate sugar levels. Overall, the Saar and Ruwer produced slightly fresher wines than the Middle Mosel but there are great differences between Estates. The good harvest conditions allowed for some Auslese, little BA and even TBA wines, but some remarkably pure and fruity Eiswein.
In general, 2016 offers the opportunity to acquire Riesling with great immediate ripe appeal: The vintage is a true charmer. At the top, 2016 is one of the most exciting and elegantly balanced vintage since the 1990s and well-worth stocking up for cellaring! In particular, we urge our readers to literally plunge onto the finest Kabinett and Spätlese: These are some of the most exciting and classic we have ever tasted. 2016 looks also set to become a major vintage for dry Riesling, provided the aromatics are not overripe. Lovers of dessert wines will find much to love in 2016 as the Auslese are pure and the Eiswein are gorgeously fruity. They should however also keep an eye open for the remaining stunning noble-sweet wines from 2015 which are still available here and there." - Mosel Fines Wines, No. 36, July 2017
#2014 Vintage Notes:
"The heterogeneity of the 2014 vintage carries over onto the aging process. The top wines start to close down, as one would expect from these wines which are a remake of those from the 1990s. The wines affected by gin, saffron and mushroom flavors are still comparatively open and offer a not unattractive Scheurebe styled fruit opulence. We would opt to drink up these lesser wines except for the odd bottle and bury the little treasures of the vintage deep into the cellar." - Mosel Fines Wines, No. 30, March 2016
#2013 Vintage Notes:
"The fruity-styled 2013 wines have firmed up significantly since last year and start to show signs of closing down, making the underlying acidity seemingly sharp and out of balance. The better dry wines have come out of their early armor of smoke and tannin but the acidity may prove quite challenging. Quite frankly, except for some smaller bottlings, this is a vintage to lay down and wait." - Mosel Fines Wines, No. 27, March 2015
#2012 Vintage Notes:
"The 2012 wines have put on some flesh and go through a 'fattier' phase which is not unlike what the 2007 went through at the same period. However, the zestier acidity cuts through this 'weight' and makes the wines thoroughly enjoyable at this early stage. In particular the fruity Kabinett and Spatlese as well as the off-dry and dry wines offer much pleasure. We expect these wines to close down over the coming year or two. Enjoy while it lasts!" - Mosel Fines Wines, No. 27, March 2015
#2011 Vintage Notes:
"A bit to our surprise, the 2011 wines have shut down and go through a quite difficult and muted phase now. Their low acidity combined with their maturity makes them feel rich, opulent and often bulky, and thus not really enjoyable. We expect that these will need at least a decade to integrate their sweetness and gain in harmony. The only exception is the dry wines, whose low acidity makes for great food companionship." - Mosel Fines Wines, No. 27, March 2015
#2010 Vintage Notes:
"After a mellower period in 2012, many 2010 wines have firmed up and developed a stronger smoky side. However, most continue to shine through their fruit opulence, structure and deliciously zesty but ripe acidity. This suits in particular the off-dry bottlings, which have more charm than the legally dry wines. Will these wines close down? Actually, the softening acidity makes us wonder now but it also provides further evidence that these wines will turn out harmonious after all." - Mosel Fines Wines, No. 27, March 2015
#2009 Vintage Notes:
"Most 2009 wines have closed down, which accentuates their round and soft side forward. Many can still be quite enjoyable but the times of primary fruit with its attractive aromatic expression and a generous acidic kick are now over. Except for the dry wines, we would definitely recommend keeping your hands off any bottle in your cellar and possibly buying more wines from this vintage on the market as these are true gems in the making." - Mosel Fines Wines, No. 27, March 2015 |
|
