Dry riesling at the beach. Introducing a friend to the style and she likes it, she really likes it! Wish I had some grilled shrimp with sea salt and lime for this one.
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Popped and poured. Light yellow gold flecked with green, clear throughout. Pronounced nose...my lord, talk about petrol/gas! In addition, the nose shows minerals & citrus along with a faint hints of lychee, parsley, watermelon, and maybe even a touch of jasmine? Just splendidly complex and interesting. Light to medium-light body. On the palate, this is the definition of acidic, dry Riesling...think freshly squeezed limes/yuzo combined with saline minerals, shiso, green apples, "savory" cinnamon (if that makes sense) and perhaps even more of the petrol note. Acid-laden, crushed fruit mineral finish soars on and on. This is eye opening juice that makes up for a lack of finesse with raw, exuberant power. Actually, make that profound juice, and unlike any other Riesling I've ever tasted...yet completely similar at the same time. Another white that shows better closer to cellar temp than fridge, especially aromatically as the splendid petrol seem more subdued at a cooler temp. Can't recommend enough to those searching for a dry Riesling...especially one that would pair better with rich oysters over most any Chablis aside from perhaps a Clos, Preuses or other top-vintage Grand Cru (not to say this is similar to Chablis from a flavor standpoint, more so in terms of structure, acidity, and overall character). As for aging, perhaps best to drink this in the near term while the nervy acidity is still backed by decent fruit; however, that said, there's no doubt this could go for years.
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the nose suggests a tannic grape-iness. brown lees thoughts wrapped easily into the fruit of the nose. waxy. someone properly noted the ' 'stomach acid' ' aroma in this wine. i like it. a soft savory complexity. we all know this flavor. and right now it's rocking out on the finish. i can't believe i'm loving this profile. palate shows much higher acid than the nose suggests. a rather bizarre wine tonight. DAY4 snappy new leather. russet apple skins. cinammon. apple and purple grape. the acid really has settled down by today. or has something else adjusted to temper down the acid? still really kicking strong with only a little left on the fourth day.
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Golden color, unfiltered (not sure why last person said clear, it's very obviously unfiltered or lightly filtered). Huge explosion of sweet fruit in the nose, definitely Kabinett style with a dry pull back toward midpalate. Long long flavors, but restrained in overly saccharine quality. Bold, delicious, intense. Screams Dineen fruit.
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Wish they would have kept the fists. Kaffir, lime leaf and intensity. Still fresh, heavier on the palate than last year. I think I prefer last years totally blisteringly clean palate. But we shall see.
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Supposedly "less dry" than the Cease and Desist. Can't imagine what that means with these guys invovled.
After just having the 2007 right before this is more crab-apple, less of the hard core brioche / yogurt sensation. Also a touch more lingering fruit sensation. Still stunningly dry. So if the label claims "semi-dry" I have to wonder what the technical rating of the wine is in grams per liter of RS sugar. It sure doesn't feel like it has RS.
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12/10/2021 - Ben Christiansen wrote:
Remnants of a by-gone time. Huge petrol lime note to the nose. And darn near spritzy
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10/2/2020 - Ben Christiansen wrote:
Biroche and lime on the nose. Amazing texture on the palate. Super forceful. Very long. Darn is that good.
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11/4/2017 - nzinkgraf wrote:
Much more brown lees-y and piercing acid to the nose. Maturity to the palate. Pink flower fruit too. Strikingly good after all these years.
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11/4/2017 - Ben Christiansen wrote:
Kaffir lime leaf and not petrol but certainly pronounced. Becoming more rounded but certainly forceful still. Coming around.
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3/14/2015 - al-Zabba Likes this wine:
Dry riesling at the beach. Introducing a friend to the style and she likes it, she really likes it! Wish I had some grilled shrimp with sea salt and lime for this one.
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6/6/2012 - Ben Christiansen wrote:
Great ferne, just incredible and outstanding right now.
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6/25/2011 - *Vine* wrote:
Popped and poured. Light yellow gold flecked with green, clear throughout. Pronounced nose...my lord, talk about petrol/gas! In addition, the nose shows minerals & citrus along with a faint hints of lychee, parsley, watermelon, and maybe even a touch of jasmine? Just splendidly complex and interesting. Light to medium-light body. On the palate, this is the definition of acidic, dry Riesling...think freshly squeezed limes/yuzo combined with saline minerals, shiso, green apples, "savory" cinnamon (if that makes sense) and perhaps even more of the petrol note. Acid-laden, crushed fruit mineral finish soars on and on. This is eye opening juice that makes up for a lack of finesse with raw, exuberant power. Actually, make that profound juice, and unlike any other Riesling I've ever tasted...yet completely similar at the same time. Another white that shows better closer to cellar temp than fridge, especially aromatically as the splendid petrol seem more subdued at a cooler temp.
Can't recommend enough to those searching for a dry Riesling...especially one that would pair better with rich oysters over most any Chablis aside from perhaps a Clos, Preuses or other top-vintage Grand Cru (not to say this is similar to Chablis from a flavor standpoint, more so in terms of structure, acidity, and overall character). As for aging, perhaps best to drink this in the near term while the nervy acidity is still backed by decent fruit; however, that said, there's no doubt this could go for years.
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5/11/2011 - Ben Christiansen wrote:
Fun, interesting autolytic lemon limey thing. Now this is clean and dry.
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1/12/2011 - Ben Christiansen wrote:
With some sprtiz. Pure, pure, pure.
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12/15/2010 - Ben Christiansen wrote:
Pure, seems fleshier than a couple of days ago. Yet still very mineral and intense.
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12/14/2010 - nzinkgraf wrote:
the nose suggests a tannic grape-iness. brown lees thoughts wrapped easily into the fruit of the nose. waxy. someone properly noted the ' 'stomach acid' ' aroma in this wine. i like it. a soft savory complexity. we all know this flavor. and right now it's rocking out on the finish. i can't believe i'm loving this profile. palate shows much higher acid than the nose suggests. a rather bizarre wine tonight.
DAY4 snappy new leather. russet apple skins. cinammon. apple and purple grape. the acid really has settled down by today. or has something else adjusted to temper down the acid? still really kicking strong with only a little left on the fourth day.
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10/13/2010 - Ben Christiansen wrote:
Slicing acidity, crystal clear, very pretty. Bill says he loves it!
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10/11/2010 - JasonG Likes this wine: 90 Points
Golden color, unfiltered (not sure why last person said clear, it's very obviously unfiltered or lightly filtered). Huge explosion of sweet fruit in the nose, definitely Kabinett style with a dry pull back toward midpalate. Long long flavors, but restrained in overly saccharine quality. Bold, delicious, intense. Screams Dineen fruit.
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6/29/2010 - Ben Christiansen wrote:
Wish they would have kept the fists. Kaffir, lime leaf and intensity. Still fresh, heavier on the palate than last year. I think I prefer last years totally blisteringly clean palate. But we shall see.
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6/19/2010 - nzinkgraf wrote:
Norris Wedding Whites Before Dinner (Beloit College): Open 2 hours. In the best sense. A grape wax. Started really subtle. Grape bubbalicious. Palate doesn't come across so blisteringly acidic. I like it.
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6/2/2010 - Ben Christiansen wrote:
Supposedly "less dry" than the Cease and Desist. Can't imagine what that means with these guys invovled.
After just having the 2007 right before this is more crab-apple, less of the hard core brioche / yogurt sensation. Also a touch more lingering fruit sensation. Still stunningly dry. So if the label claims "semi-dry" I have to wonder what the technical rating of the wine is in grams per liter of RS sugar. It sure doesn't feel like it has RS.
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