Much improved from the prior bottle. Medium gold color. Nose dominated by the classic mature Riesling aroma of petrol, though also showing cinnamon, lemon juice and lychee. On the palate this is round and pleasant, with meyer lemon and honey notes. This has the acidic backbone to hang on for another few years, though there is certainly no reason to wait, as this is highly enjoyable currently.
This is still very good. Lots of honeysuckle and lemon, wet stones in the background. Pretty big, but mellowing with age. Terrific length, lots of zest. I like this now, while it's still got lots of intensity.
Accessed with Coravin. Medium-gold color. Classic Riesling nose of honeysuckle and petrol, but all very faint. Sweet but clean palate with sedate acidity and a faint note of stone. Not much finish, with the airiest wisp of tart lemon flavors. Slightly past its prime, this will not improve much and should be consumed immediately. Would be nice as pairing with lighter desserts (fresh fruit, berry tart, etc).
Sugars integrated, acids dancing, Riesling maturing... Yumm! There is an abysmal strech between sipping this wine and the concept of suffering :-) Wet oil paint on the nose with minerali, Riesling and grapey notes blend in well already, as this is still in the stage of pre-maturity. In the mouth it is akin to a great French kiss from start to finish: Mellow but intense. Passionate but gentle. Lasting but paining for more... Perfect harmony between sweetness, acids, fruit and body. Our hopes are that as the years go by, more complexity will arise from this highly potential juice. Married the "French sushi" (perfectly prepared fois gras on a rice patty), the slightly sweet and sour veggie plate with fried takenoko and the cheese plate. Only two more to go. Maturing well, maybe next one in 2018. @Restaurant Tani in Gaienmae, Tokyo. W/UlfJulie.
This is very similar to the Kerpen WS Spatlese*, but it is holding up a bit better with slighlty higher acid and definitely a deeper bass note of auslese richness. This is lovely, fully resolved and yes, it seems to be softening from when I last tried this wine a few years ago. I still like it for its classy and classic flavors, for being sweet without any heaviness, for being a true Mosel... but I plan on drinking these soon. 91 pts.
Fruit still youthful with a pineapple tropicality, but starting to show some age with that riesling gasoline scent. Unfortunately I think there was also some corkiness here that made it annoyingly musty and dulled things a little bit. Hopefully other bottles are better.
Rocky Mountain Blancos (Fort Colins, Chez Roycester): Smells of steel and wet stones greet the nostrils. This is a lovely, young auslese, with a fantastic core of acidity, with notes of honey playing a secondary role. Pretty dry for an auslese and a somewhat closed aromatically, this is so 2001 and so friggin' good. Tough to resist now, but plenty of upside to come.
The color of late afternoon summer sun shining on a field. Maturing Model nose of baked apple, petrol and flowers. Very nice. Just entering its prime drinking window. There is a lovely succulence that comes from a mixture of smooth fruit nectar and fine acidity. Lack of a long finish is all that keeps this from being truly special. (92)
Dinner at Lampreia with Mom and Bob. AP# 2 576 562 11 02. Some initial sulfur blows off to reveal gorgeous slatey notes with a hint of petrol and talc. The palate is initially soft with very nice acidity, surprisingly light mouthfeel, and a tart green apple flavor almost like a jolly rancher candy. With time in the glass the acidity really picks up, and this gains in depth and intensity. The wine is the definition of mouthwatering. This is very easy to drink right now, quite delicious! I was half expecting this to have some spritz, but the wine was totally still.
Ahhh... this was nice. Focused and tight, beautiful balance between the sweet and sour. Excellent palate coverage, but so light. Notes of green apple, and pear. This was almost effervescent right out of the bottle, sparkling and weightless. After a few hours it settled down and took on more of a syrupy texture, but never felt too heavy.