Heater week; 3/26/2023-4/3/2023 (Chicago, IL): Absolutely stunning. In a perfect, secondary characteristic spot, but still with incredible amounts of Saar acidity and mineral extract to the point this wine has a chewy texture. The fruit is mature and there's no primary freshness here, but that acidity still keeps this taut and exciting to drink. A slight dill stem, green herb note adds complexity to this. A marvelous bottle out of the Bonelli cellar.
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This was dynamite for about 10 minutes, perfect MSR riesling with tart apple fruit, cutting acidity, and vivid slate-like minerality. Then all of a sudden -poof- it turned to stewed apples and no slate.
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deepish gold color- a little darker than expected but still within normal bounds for a Riesling of this age, cuddly peach and violet nose- somewhat ethereal but in actuality a bit more directly alluring, on the palate deft notes of violet, peach and a slightly tart citrus, rounded slate tones in modest measure, on the mid-palate fully mature and still with a bit of puppy fat almost to an Auslese degree, good length, rose petal, fine length with a bit of tart lime to counter the generously sweet middle. ***+, a very pretty and somewhat voluptuous wine, ready to drink and I would drink soon.
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Old German Riesling et al. (Chicago, IL): It appears in my excitement I forgot to take down the AP number of this one. In any case, this bottle showed just slightly advanced and not as pure and crystalline as I would have liked it to show. On the other hand, there's still the classic signature of Egon here, with the intense slate flavours on the back end of this wine. There's still a good amount of sweetness, but it's really the minerality that makes this wine stunning. I think pristine bottles would be spectacular. This one was sufficient.
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Varied and eclectic wines at Salil's (Vernon, CT): This, somewhat darkish yellow wine, presented quite of bit of rich, honeyed botrytis, with tropical notes of pineapple, apricots and peaches. But for all it's weight, it retained balance with adequate acidity and a hint of slate. Sappy, juicy and delicious... Quite nice.
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Wines that didn't suck (Vernon, CT): Deep gold color almost scared me away, but it was so very light on the palate. Pineapple, Saar chalkiness, spiciness, tropical sweets. Verve, high acid. Very yummy.
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A few good men, many great wines (My place, CT): Remarkably deep yellow in colour, suggesting something far more mature than how it tastes. There's a strong botrytis note here, with intense honeyed and spicy elements on the nose, but also an array of bright fruit ranging from tart citrus and green apples to riper pineapple and peach flavours, with those classic Saar herbal/minty notes emerging with more air. It still feels very fresh and youthful though, with really intense, powerful acidity beneath that balances the sweetness very well, and leaves the teeth rattling afterwards.
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A huge nose here. We all took a good 15 minutes before sipping. Concentrated and emotion-inducing. Pineapple, apple, lime, parmesan/mimolette, lavender, persimmon (good call Robert), pistachio, shiitake, herbs, just...endlessly complex, but as with great old Riesling it's all merged into one. Rich palate, the sugar transforming into savory flavor power. Broad and powerful and long, mouthwatering. Only wine that night that matched it was the 85 Lafite, so that says something.
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Dark gold. Pure honeyed peach and apricot on the nose and in the mouth. Rich and dense but not heavy with just enough acidity on the finish to keep this in balance. Fully mature and very enjoyable.
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VEO tasting - Moselle, Saar and Ruwer (Restaurant Bolenius, Amsterdam): Quite a deep, golden colour; rich and honeyed nose, hint of mint, touch of VA; on the palate fully mature, (almost) Auslese weight of fruit, rich and intense, excellent flavour complexity, acidity seems relatively low; good length. Develops extremely well in the glass. The stylistic difference with the two Prüms that came before couldn't have been greater.
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The supper club dines at Sarah's- Good times and Burgundy, Piedmont, Bordeaux and Germany. (Sarah's.): Showed more maturity on the nose and in its golden color than it did on the palate. Aromatically it exhibits an aged stone fruit profile with some petrol notes kicking in, but the fruit was brighter in the mouth and there was a nice level of acidity that still had just a trace of spritz from the get go that gave the wine nice vitality. More in the classic stone fruit realm with the addition of some tropical fruit flavors and nice minerality. The wine still shows plenty of sweetness, but the balance is just fine. My WOTN. Solid A-.
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A: most developed gold/brass N: Most developed, nutty,toffee P: light and laser like, wonderful long lip smacking acidity = Really something special. Some people's favourite from a very strong line up, but may be too developed for some.
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An Afternoon at the Sampler: Yellow color -- I hate to say it, but this kind of looks like urine. Thankfully this doesn't taste or smell like it. The secondary/tertiary aromas are at the forefront here, with petrol, grass, herbs, and earth all distinct and supported by lime and red apple fruit. With air this picks an explosively pure lemon aroma and a slight nuttiness. On the palate there's tart apple and pear, with lots of complex earth and grass nuance. Finishes sweet with a spicy note. Wish I had more than a small taste.
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Mosel wines of the 90's are drinking better then those of the naughties. They are slightly less rich and little more acidic (thats a good thing)
Its hard to tell whether thats because of the additional bottle age or the cooler climate (marginal climates like Germany's are already impacted by global warming).
In any case this example from the Saar (a tributary of the Mosel) is a delicious example of this style. 1995 was the last in a trio of perfect vintages. I'll be intrigued to see how their younger siblings will taste in 10 years time.
A: medium-plus intensity lemon N: mineral, not kerosene (associated with mature Riesling) or lime (associated with younger Riesling) P: Sweetness 4/9 light bodied. Amazing spicy entry. Fizzy impression though no actual spritz. Steely . Sappy, savoury finish. Makes you want another mouthful. Fairly short. No excessive sweetness, thank goodness.
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4/3/2023 - acyso wrote: 98 Points
Heater week; 3/26/2023-4/3/2023 (Chicago, IL): Absolutely stunning. In a perfect, secondary characteristic spot, but still with incredible amounts of Saar acidity and mineral extract to the point this wine has a chewy texture. The fruit is mature and there's no primary freshness here, but that acidity still keeps this taut and exciting to drink. A slight dill stem, green herb note adds complexity to this. A marvelous bottle out of the Bonelli cellar.
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9/17/2019 - beatles wrote: 94 Points
A majestic wine, drinking a point right now; clear cut acidity, citrus, minerality with some mature notes of petrol. Open for business.
#BoysNight#PB
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3/27/2019 - Keith Levenberg wrote:
This was dynamite for about 10 minutes, perfect MSR riesling with tart apple fruit, cutting acidity, and vivid slate-like minerality. Then all of a sudden -poof- it turned to stewed apples and no slate.
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3/25/2019 - Elpaninaro Likes this wine:
deepish gold color- a little darker than expected but still within normal bounds for a Riesling of this age, cuddly peach and violet nose- somewhat ethereal but in actuality a bit more directly alluring, on the palate deft notes of violet, peach and a slightly tart citrus, rounded slate tones in modest measure, on the mid-palate fully mature and still with a bit of puppy fat almost to an Auslese degree, good length, rose petal, fine length with a bit of tart lime to counter the generously sweet middle. ***+, a very pretty and somewhat voluptuous wine, ready to drink and I would drink soon.
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6/10/2018 - acyso wrote: 93 Points
Old German Riesling et al. (Chicago, IL): It appears in my excitement I forgot to take down the AP number of this one. In any case, this bottle showed just slightly advanced and not as pure and crystalline as I would have liked it to show. On the other hand, there's still the classic signature of Egon here, with the intense slate flavours on the back end of this wine. There's still a good amount of sweetness, but it's really the minerality that makes this wine stunning. I think pristine bottles would be spectacular. This one was sufficient.
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3/22/2016 - mdefreitas wrote: 92 Points
Varied and eclectic wines at Salil's (Vernon, CT): This, somewhat darkish yellow wine, presented quite of bit of rich, honeyed botrytis, with tropical notes of pineapple, apricots and peaches. But for all it's weight, it retained balance with adequate acidity and a hint of slate. Sappy, juicy and delicious... Quite nice.
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3/22/2016 - indiscriminate palate wrote: 92 Points
Wines that didn't suck (Vernon, CT): Deep gold color almost scared me away, but it was so very light on the palate. Pineapple, Saar chalkiness, spiciness, tropical sweets. Verve, high acid. Very yummy.
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3/22/2016 - salil wrote: 93 Points
A few good men, many great wines (My place, CT): Remarkably deep yellow in colour, suggesting something far more mature than how it tastes. There's a strong botrytis note here, with intense honeyed and spicy elements on the nose, but also an array of bright fruit ranging from tart citrus and green apples to riper pineapple and peach flavours, with those classic Saar herbal/minty notes emerging with more air. It still feels very fresh and youthful though, with really intense, powerful acidity beneath that balances the sweetness very well, and leaves the teeth rattling afterwards.
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9/13/2015 - yofog wrote:
A huge nose here. We all took a good 15 minutes before sipping. Concentrated and emotion-inducing. Pineapple, apple, lime, parmesan/mimolette, lavender, persimmon (good call Robert), pistachio, shiitake, herbs, just...endlessly complex, but as with great old Riesling it's all merged into one. Rich palate, the sugar transforming into savory flavor power. Broad and powerful and long, mouthwatering. Only wine that night that matched it was the 85 Lafite, so that says something.
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2/24/2015 - danstrings Likes this wine: 90 Points
Dark golden, heady spicy candied pineapple, crowd pleaser. Hoped for a bit more raciness, minerality and petrol but still a great food wine.
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12/17/2014 - bill00 wrote: 91 Points
Dark gold. Pure honeyed peach and apricot on the nose and in the mouth. Rich and dense but not heavy with just enough acidity on the finish to keep this in balance. Fully mature and very enjoyable.
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8/23/2014 - Henman wrote: 91 Points
Honey and minerals on the nose. On the palate sweet and rich, showing minerals, honey and tropical fruit. Very good stuff.
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4/6/2013 - Xavier Auerbach wrote: 92 Points
VEO tasting - Moselle, Saar and Ruwer (Restaurant Bolenius, Amsterdam): Quite a deep, golden colour; rich and honeyed nose, hint of mint, touch of VA; on the palate fully mature, (almost) Auslese weight of fruit, rich and intense, excellent flavour complexity, acidity seems relatively low; good length. Develops extremely well in the glass. The stylistic difference with the two Prüms that came before couldn't have been greater.
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2/27/2013 - Rupert wrote:
WIMPS Germany and Austria (The Ledbury, London): Lush, apricotty, massive concentration and richness, the tang balanced with a steeliness. Brilliant
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3/28/2012 - BradKNYC wrote:
The supper club dines at Sarah's- Good times and Burgundy, Piedmont, Bordeaux and Germany. (Sarah's.): Showed more maturity on the nose and in its golden color than it did on the palate. Aromatically it exhibits an aged stone fruit profile with some petrol notes kicking in, but the fruit was brighter in the mouth and there was a nice level of acidity that still had just a trace of spritz from the get go that gave the wine nice vitality. More in the classic stone fruit realm with the addition of some tropical fruit flavors and nice minerality. The wine still shows plenty of sweetness, but the balance is just fine. My WOTN. Solid A-.
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11/2/2011 - colmanstephenson Likes this wine:
A: most developed gold/brass
N: Most developed, nutty,toffee
P: light and laser like, wonderful long lip smacking acidity
= Really something special. Some people's favourite from a very strong line up, but may be too developed for some.
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9/14/2011 - RTaylor wrote: 90 Points
Smells better than it tastes. Short.
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9/12/2011 - coremill wrote: 91 Points
An Afternoon at the Sampler: Yellow color -- I hate to say it, but this kind of looks like urine. Thankfully this doesn't taste or smell like it. The secondary/tertiary aromas are at the forefront here, with petrol, grass, herbs, and earth all distinct and supported by lime and red apple fruit. With air this picks an explosively pure lemon aroma and a slight nuttiness. On the palate there's tart apple and pear, with lots of complex earth and grass nuance. Finishes sweet with a spicy note. Wish I had more than a small taste.
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7/12/2011 - colmanstephenson wrote:
Mosel wines of the 90's are drinking better then those of the naughties. They are slightly less rich and little more acidic (thats a good thing)
Its hard to tell whether thats because of the additional bottle age or the cooler climate (marginal climates like Germany's are already impacted by global warming).
In any case this example from the Saar (a tributary of the Mosel) is a delicious example of this style. 1995 was the last in a trio of perfect vintages. I'll be intrigued to see how their younger siblings will taste in 10 years time.
A: medium-plus intensity lemon
N: mineral, not kerosene (associated with mature Riesling) or lime (associated with younger Riesling)
P: Sweetness 4/9 light bodied. Amazing spicy entry. Fizzy impression though no actual spritz. Steely . Sappy, savoury finish. Makes you want another mouthful. Fairly short. No excessive sweetness, thank goodness.
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3/19/2009 - Rupert wrote: 91 Points
Egon Muller Scharzhofberger vertical 1983 to 2006 (Bordeaux Index, London): Petrol, tangy, some spritz, full and smooth, some botrytis
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2/5/2005 - chbeaumont wrote:
Brilliant, lively colour; nose slightly suppressed; expressive, super balance, clean, great finish. 17+
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