Barmes-Buecher in Princeton (The Princeton Corkscrew Wine Shop, Palmer Square): COLOR: Light, watery, not brilliant. NOSE: Very reticent, even after warming in hands. Only the faintest hint of fruit. No lemon characteristic. Dull yeast. Maybe, just maybe, there was a hint of canteloupe rind. PALATE: Watery mouthfeel, thin flavor - poor concentration, hollow on the midpalate, some bitterness, acidity was not balanced by fruit or residual sugar - there was very little residual sugar, so it was fairly dry- much drier than the 06 Riesling Tradition. I didn't see the "minerality" but it could have been there. $24. Pass
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Intense, complex, highly aromatic aromas, a bit high strung at first, but relaxing with air. Dry and zesty, with citrus/tropical fruit and minerality. Overall, though I love this fully dry style of Riesling, I'd wish for a tad more fatness and weight on the palate. It's probably just a matter of time in the cellar, as indicated by how it improved with air. Excellent QPR.
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10/28/2008 - curtispomeroy wrote: 86 Points
Too dry for my taste but others who don't like sweet (paired with Leitz Dragonstone) seemed to enjoy it.
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1/23/2008 - RajivAyyangar wrote: 70 Points
Barmes-Buecher in Princeton (The Princeton Corkscrew Wine Shop, Palmer Square): COLOR: Light, watery, not brilliant. NOSE: Very reticent, even after warming in hands. Only the faintest hint of fruit. No lemon characteristic. Dull yeast. Maybe, just maybe, there was a hint of canteloupe rind. PALATE: Watery mouthfeel, thin flavor - poor concentration, hollow on the midpalate, some bitterness, acidity was not balanced by fruit or residual sugar - there was very little residual sugar, so it was fairly dry- much drier than the 06 Riesling Tradition. I didn't see the "minerality" but it could have been there. $24. Pass
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11/27/2006 - chmd wrote: 88 Points
Intense, complex, highly aromatic aromas, a bit high strung at first, but relaxing with air. Dry and zesty, with citrus/tropical fruit and minerality. Overall, though I love this fully dry style of Riesling, I'd wish for a tad more fatness and weight on the palate. It's probably just a matter of time in the cellar, as indicated by how it improved with air. Excellent QPR.
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