Classic pineapple and elderflower profile. A serious wine but finish a little shorter than expected. 89-90. [A Schloss Lieser Masterclass with Thomas Haag at the Justerini German Riesling tasting; tasted early in the event, before palate fatigue kicked in]
A blast of sweet, peachy and citrus fruit up front with floral and sponti yeast accents, intensely sweet on the entry and then the acids kick in. The sweetness and richness here are well into Auslese territory, but the acidity is absurdly high and cuts through everything, balancing the sweetness and keeping it remarkably fresh, vibrant and precise. The balance here is remarkable, even if a couple of glasses of this do leave teeth rattling from the acids alone.
Another wine that I was able to enjoy for the first time for the second time (having a horrible memory has its benefits!). The attack seems neither high in acidity nor in sugar, which attests to the incredible balance because both are incredibly high, as becomes apparent a few seconds after swallowing (in the finish) and a few seconds later (i9n the mouth-puckering and watering). Nose and attack of pear and sweet citrus. Finish of sweet apple and pear that fades to a mouth-puckering recognition of the crazy amount of acidity. Very young, with a slight effervescence. Very well-balanced and enjoyed by us all who are genetically disposed to be acid-heads, but serious warnings should be attached for those with indigestion or sensitive stomachs.
This is a great wine for experimenting with the balance of sugar and acid. The attack seems very sweet and then slowly fades from sugar-dominated to mouth-puckering acid. If not for the balance, it would certainly be unbearably sweet or unbearably acidic. Very fun.
Pale yellowish. Ripe peaches and green apples on the nose. Fairly expressive with hints of kerosene. Palate-wise quite rich and rather sweet. True to the vintage, the acidity was tongue-puckering, which resulted in a very persistent finish. As with the typical Lieser style, this wine remained lithe and graceful on the palate despite the ripeness. 1-2 days later the acidity toned down a bit and the sweetness really came to the forefront, especially when warmed up. For masochist lovers of Riesling.
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