Community Tasting Note

geraldsng wrote:

Saturday, April 20, 2024 - 1.5y after the last bottle, this is now properly ready. It’s probably an overgeneralisation but of the (admittedly few) Spatburgunders I’ve had, the ones from Huber probably suit my palate the best for drinking with food. Furst (Franken) is more delicate and red fruited, but can be a little too ethereal to stand up to a Chinese meal. Stodden (Ahr) shows too much oak when young. The examples from the Pfalz (Becker etc) are more structured but have a distracting sweet cherry (almost
Cola) character that I can’t fully get behind. The very very few Mosel (SO) or Rheinhessen (Battenfeld) I’ve had feel like drinking red Riesling (which to be fair is nice but a distinct style).

Huber seems to tend towards a melange of red and dark fruit, but still more on the stone fruit spectrum (cherries etc). I’ve found the Malterdinger is less dense and shorter typically, but as says the Alte Reben is easily 1er Cru in quality. I think they use a small amount of oak too in the elevage but at 14 years it is entirely subsumed. There is good extract density and a really long finish. Felt kind of like a good NSG on the VR side, something like Chaignots perhaps.

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