1997 C. H. Berres Ürziger Würzgarten Riesling Auslese
Community Tasting Note
wineberg Likes this wine:
91 Points
Friday, January 18, 2013 - Wine Night 1/18/13: Posted this in the CT forums, so will just use for my TN here :)
I like this bottle of '97 better than the one I had at Thanksgiving...this one seems more full and rich, and I get really nicely developed fruit, green apple, apricot, mango, and I swear a hint of chamomile mint tea, with the petrol in a supporting role...I remember the previous bottle as petrol dominant.
I did jump this up a couple points, this bottle was better.
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Comment posted by Champagneinhand:
1/18/2013 7:56:00 PM - I had the same exact experience. The first bottle tasted like it was part diesel fuel. The second bottle was so much better. I like some petrol in my Riesling, just not the only dominant flavor and smell. The second had loads of fruit and everything balanced. Perhaps serious bottle shock.
Comment posted by wineberg:
1/18/2013 8:17:00 PM - Yeah it was definitely better...All four of us who tasted it tonight had some of that same bottle at Thanksgiving, and we all thought this bottle was a step up from that last one. I also saw your comment on the depressed cork in your first TN on this; I had the same thing on several of my bottles too, and I've been drinking them in order of most depressed cork to least depressed...maybe the last bottle out of my 6, that looks perfect, will blow my mind :)
Comment posted by Champagneinhand:
1/18/2013 8:27:00 PM - It's funny because I don't remember any being depressed when they went into the cellar. I think the cold temps moved the corks. Nice to get 6, I requested 6, but was allocated 3. I did get some of the '99 Spatlese. I think there is much better out there. Keeping them in the cellar is the hard part. Have one '96 BA I haven't touched. The rest are '03 or younger.
Comment posted by wineberg:
1/18/2013 8:46:00 PM - I'm positive mine were depressed when I got them, as I remember pulling them out of the shipper and being annoyed at a couple of the corks. The most depressed one was the bottle from Thanksgiving...my remaining 4 look to be in great shape though. Interestingly, the cork from the bottle tonight was completely saturated, and had soaked up enough wine that it was heavy enough for me to make a comment on and pass around...don't recall ever having a cork like that...
Comment posted by Champagneinhand:
1/18/2013 8:51:00 PM - I very sweet wines the seepage isn't always a bad thing, the thick sugars will finally clot things. I do think that temp change starts the movement seepage and cork saturation. Good thing a bit of oxidation actually helps these wines. The big sulphur content keeps those heavy corks intact. I've seen some nasty wet and dissolved corks on reds with less sulphur.