Lacking in almost all acidity, but some decent soft apple and pear notes. I'd pair it more with dessert, though it wasn't sweet. It was a total fail with the Thai Carrot Ginger Bisque that I'd pulled it for, not having the acidity to cut the creaminess of the bisque.
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Stored in a refrigerator since purchase from Garagiste back in 2011, cork was tight and pristine when pulled. Dark gold, deep amber color when poured into a Riedel glass. Unfortunately, the aromas and taste were of badly bruised apples, without any of the telltale petrol, lime, or fresh apricot flavors that I would associate with a Riesling. As best I can tell it was Premox'ed probably from a very ripe vintage and a producer who uses lower levels of sulfur dioxide in the biodynamic wine making process. Other notes seem to confirm a number of flawed bottles.
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Not oxidized. Really the best case scenario. Good bottle although primary fruit is now in the past. More bruised apple/pear than anything w very bright acids. Enjoyed it.
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No rating on this one. I imagine it will be quite good in about 25 years, when it has become an entirely different wine. Right now it is not quite sure what it wants to be. The caramel needs time to develop, and the minerality is distracting rather than refreshing.
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A little more lacking in acidity than I expected, but generally in balance and with some nice zest. Very enjoyable. It worked well for a crawfish boil.
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I need to give this wine another try. It was bone dry and interesting, but I paired it with foods and other wines that overpowered it. This wine needs some space and some focus to enable one to appreciate its subtlety.
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Ripe and almost carrying a suggestion of oxidation, yet after careful analysis, I think its more a characteristic of the riper 07 vintage. Ripe and somewhat fat in texture, this is nonetheless quite dry in the mouth, with a late arriving note of nutty richness (hence the oxidation thought). Very good, should pair with a lot different types of foods and courses.
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Domaine Marc Kreydenweiss (Cellar Door): Some colour development, toasted brioche and hazelnuts on the nose, perhaps a little oxidation as well? Well developed with limes on the palate and a little viscosity in the mouth.
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4/22/2018 - LW31 wrote:
Ripe apple fruits, touch of the tropical. Soft, with acidity faded. Not particularly distinguished.
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8/12/2017 - RedLoverJim wrote:
Lacking in almost all acidity, but some decent soft apple and pear notes. I'd pair it more with dessert, though it wasn't sweet. It was a total fail with the Thai Carrot Ginger Bisque that I'd pulled it for, not having the acidity to cut the creaminess of the bisque.
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8/7/2017 - ekessler wrote: flawed
Another pretty terrible bottle. After a few days became marginally drinkable.
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2/4/2017 - dmalcolm wrote: flawed
Oxidized and undrinkable.
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5/28/2016 - wmccone54 wrote: flawed
Stored in a refrigerator since purchase from Garagiste back in 2011, cork was tight and pristine when pulled. Dark gold, deep amber color when poured into a Riedel glass. Unfortunately, the aromas and taste were of badly bruised apples, without any of the telltale petrol, lime, or fresh apricot flavors that I would associate with a Riesling. As best I can tell it was Premox'ed probably from a very ripe vintage and a producer who uses lower levels of sulfur dioxide in the biodynamic wine making process. Other notes seem to confirm a number of flawed bottles.
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2/8/2016 - liteagilis Likes this wine:
Not oxidized. Really the best case scenario. Good bottle although primary fruit is now in the past. More bruised apple/pear than anything w very bright acids. Enjoyed it.
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1/5/2016 - Vinomark wrote: 88 Points
Good but lacking complexity to be really good.
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11/22/2015 - j.a.price.trucking wrote: 89 Points
Dinner party wine. No notes. Enjoyed by all.
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1/11/2015 - robmillis wrote:
No rating on this one. I imagine it will be quite good in about 25 years, when it has become an entirely different wine. Right now it is not quite sure what it wants to be. The caramel needs time to develop, and the minerality is distracting rather than refreshing.
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10/19/2014 - Bouquinist wrote: flawed
Oxidized. Tastes more like a sherry than a wine.
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3/30/2013 - RedLoverJim Likes this wine: 88 Points
A little more lacking in acidity than I expected, but generally in balance and with some nice zest. Very enjoyable. It worked well for a crawfish boil.
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3/21/2013 - burr wrote: 90 Points
I need to give this wine another try. It was bone dry and interesting, but I paired it with foods and other wines that overpowered it. This wine needs some space and some focus to enable one to appreciate its subtlety.
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10/6/2012 - shemmy wrote: flawed
Oxidized
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7/11/2012 - Dale M wrote: 88 Points
Ripe and almost carrying a suggestion of oxidation, yet after careful analysis, I think its more a characteristic of the riper 07 vintage. Ripe and somewhat fat in texture, this is nonetheless quite dry in the mouth, with a late arriving note of nutty richness (hence the oxidation thought). Very good, should pair with a lot different types of foods and courses.
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10/14/2010 - tendring Likes this wine: 87 Points
WES Tour of Alsace - Domaine Marc Kreydenweiss: Very toasty, some citrus notes.
Mineral and dry with lovely fruit, great balance, quite long.
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10/14/2010 - hadwin Likes this wine: 85 Points
Domaine Marc Kreydenweiss (Cellar Door): Some colour development, toasted brioche and hazelnuts on the nose, perhaps a little oxidation as well? Well developed with limes on the palate and a little viscosity in the mouth.
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