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| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by dvansteenderen on 2/2/2019 & rated 92 points: Served after the 2011 Van Volxem Kanzemer Altenberg Riesling Alte Reben. This for me embodies more what makes Riesling so great...Almost dry now, but an impressive wine nonetheless. Bottled in 700ml bottle. A.P. Nr. 3 518 034-006-76 (662 views) | | | Tasted by Xavier Auerbach on 2/2/2019 & rated 92 points: Clos des Réas / Pontet-Canet tasting-cum-lunch (Restaurant Bak, Amsterdam, NL): Light and refined, pure like a mountain stream, delicately sweet, intensity without weight, flowers and slate, long and elegant. (1344 views) | | | Tasted by Xavier Auerbach on 6/1/2015 & rated 91 points: A private tasting (Restaurant De Gieser Wildeman *, Noordeloos, Netherlands): Medium yellow colour, golden tinge; medium dry palate, has lost a lot of sweetness, mature, hint of petrol, bitters from the aged botrytis, youthful, good length. Impressive for what it is. (1855 views) | | | Tasted by Xavier Auerbach on 10/10/2013 & rated 91 points: VinoLaprisco Tasting (Restaurant De Karpendonkse Hoeve *, Eindhoven, Netherlands): Drying, mature, Alpine herbs, deep, still shows definition and style. Quite different from the previous bottles. (1918 views) | | | Tasted by Charlie Carnes on 8/3/2013: Amazing. I bought this from Crush a year or so ago. I seldom get to drink perfect aged Riesling such as this. This gold-yellow wine has perceptions of spicy gingered pineapples, sweet and still bright acidity, dried grass, cooked/candied orange peel, and a slick brownish mineral quality. Yum yum. Forgive me if my descriptions are not perfect as I am swimming in uncharted waters here... and I love it! (1567 views) | | | Tasted by Xavier Auerbach on 4/6/2013 & rated 92 points: VEO tasting - Moselle, Saar and Ruwer (Restaurant Bolenius, Amsterdam): Apple pie, spices, just a touch of spicy honey, candied lemon, light, elegant, fully mature, relatively dry but very charming, good length. (1810 views) | | | Tasted by Xavier Auerbach on 3/20/2013 & rated 93 points: Fuder 16, released by the estate last week. Bright and lively full yellow colour with a golden sheen, light for age; the nose is subtle but intense, with aromas of lime, slate and spices (ginger and even cinnamon and nutmeg) and only a hint of botrytis; on the palate about off-dry by now, very elegant, with flavours of lemon, green apples and minerals, lovely acidity; waxy finish with excellent length. What remained in the bottle was bolt upright two days later. Fully mature but no hurry. (1303 views) | | | Tasted by Seth Rosenberg on 6/26/2012 & rated 88 points: Brought by Matt N - part of the lot we bought a while back from Acker internet auctions. Medium gold-brown. Very cidery with apple. Quite spicy. Seems much more mature and nowhere near as good as the previous bottle we had. Better on the palate, though: spicy, lively, a little dried out but gentle and soft. Cider and spice on the finish. A little short. A very different showing than the last bottle. I hope the rest are more like those. Nose - 4/6, Palate - 5/6, Finish - 4/6, Je Ne Sais Quoi - 1/2 = 14/20. (1121 views) | | | Tasted by Seth Rosenberg on 12/15/2010 & rated 97 points: at Szechuan Gourmet on 56th with Matt (and other non-wine-obsessed personnel). From a set of 5 purchased recently from Acker internet auction. Color: Medium-deep yellow-gold color. Light but excellent nose - elegant and only somewhat sweet, golden hay/straw, baked apples and a bit of spice, subtle ginger (?). Definitely mature, no petrol (ok, maybe a touch) maybe a hint of botrytis but only a touch. Very classy. something I can't put my finger on - vanilla or nutmeg, almost creamy eggnog, cinnamon stick? I've never smelled quite this profile in a German nose, and I can't get it out of my head! Palate: Again, very elegant and airy on the palate, lost some sweetness over time I presume, but still solid acid. Enters with the golden straw, and the sweetness and acid build together - honey and that creamy eggnog/nutmeg in the mid-palate with some baked apple/pear. Great but not too strong acid zings the sides of the tongue at end-palate into the finish. very elegant finish with honey and straw, apple, get a few nice waves of acid at the end. Great bottle, everything I look for in mature Auslese, and a real treat. Nose:6/6, Palate:6/6, Finish:5/6, Je ne sais quoi (wild card):2/2 = 19/20 = 97/100 (1383 views) |
| Weingut von Othegraven Producer web siteRiesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Auslese Wikipedia article on Auslese.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)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 |
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