2005 Egon Müller Scharzhofberger Riesling Auslese

Community Tasting Notes (15) Avg Score: 96.1 points

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  6/30/2023 - kostaslonis Likes this wine:

  10th MW Symposium, Wiesbaden - Day 2: Alcohol 7.0%, 165.0 g/l residual sugar, 10.4 g/l acidity, 3.0 pH
  Scharzhofberg is situated in Saar/Mosel. There is no temperature regulating River close by. Therefore we have big temperture changes between day and night. This preserves the acidity in the grapes, which we need for the off dry and sweet style of our wines.
  We live and work in and with a microclimate that is characterised by the northwestern location of our area. The southern slopes are still really necessary here for the ripening of the grapes. So we always live and work on the edge of the possible.
  But the basis for this “possible” are constant and can also be quickly explained:
  Old vines, some of which are still on their original roots and date back to the 19th century.
  Low yields, never exceeding 60 hectoliters per hectare, and most of the time even as low as 30 hectoliters per hectare.
  Intensive ploughing, up to six times a year, which keeps the soil fresh and aerated.
  And a very restrained use of chemicals. No chemical fertilizers, no herbicides, no insecticides and as few fungicides as possible.
  Yield: 5 (15 in total in 2005) hl/ha
  Soil Type weathered devonian slate
  Harvest Notes Ocotber 4th-26th
  Vinification: The Bortytis berries that have been sorted out are gently and slowly pressed, resulting in a clear must. Since we only have a small amount of these grapes, small steel tanks are used for fermentation. Fermentation lasts a few months, fermentation is stopped by adding sulfur at the right time.
  Maturation: The enormous concentration of botrytis berries, the residual sugar and the concentrated acid allow the wines to mature over decades.
  Oak influence: fermented in stainless steel
  Months in bottle: 1
  -/-
  Great golden color with a lot of residues
  Full on ripeness on the nose, overripe but jammy, stone fruit, tin peach, tin apricot, pineapple, you got still got the white spice notes of the 2015 Kabinett tasted before plus the rubbery notes.
  Palate is again electrifying, high acidity with the residual sugar in a beautiful dance in utter balance, overripe peach and apricot again, pineapple with lime tartness, crunchy texture and immense length. Legendary

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  4/27/2023 - Orange Tsian wrote: 96 Points

  充满了成熟的稳健感，杏子奶油蛋糕、杏子干、菠萝果酱、苹果派和蜜饯柑橘等风味，带着红木和轻微小种红茶的香气，轻轻的干花点缀其中，还带着轻微的香料味，通体干净，纵深感很好，带有细碎的矿物。口感同样纯净，饱满有力，酸度高，带动着酒液在平静中持续发力。在陈年带来的果脯和蛋糕味外，口中仍有黄桃、黄杏、菠萝之类新鲜的果味，还富有活力，酸度在后段浸润着，整体感很好，后段有颇为微妙的清新感，像是薄荷混着轻微黄瓜汁的味道，收尾很长，星星点点的矿物萦绕着优雅的桃杏果味。96/100

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  4/30/2019 - NoTrollingerPlease Likes this wine: 97 Points

  Best bottle (Restaurant Waldhorn, Kirchheim, Germany): Glass: Gabriel Standard
  Popped and poured. Egon.Müller.Scharzhof.Auslese.great.vintage, do I need to write more? F.ck is that good! Fantastic, youthful and intense nose. I could smell that forever! Exotic fruit, mineral notes, herbs. Deep, complex and youthful.
  On the palate already amazing: How can you produce a wine that is on the on hand light as a feather, dancing on your tongue and on the other hand hits you with a velvet hammer?! Enormous tension and concentration without being chubby or broad. Perfect mix of sweetness and acidity. Lots of ripe exotic fruit (passion fruit), wonderful mineral core, beautiful texture and an incredible length. This wine has potential for the next three decades! 96-97++

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  1/19/2019 - Seth Rosenberg Likes this wine: 98 Points

  Holy. Fucking. Shit. The nose is like the platonic form of tangerine. It's also spicy, musky, floral - a true panoply of flavors. On the palate this enters thick with more musky melon. The palate enters light and just flies away. Holy shit. The lime takes off like a rocket and builds a crystalline palace. So light yet so flavorful. They should have sent a poet. 19/20.

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  1/19/2019 - LW31 Likes this wine:

  Superlative. Great drive, balance, with deep seam of minerality. Quite concentrated yellow fruit still. It's drinkable now but this will go for decades I think. A much more balanced warmer year than 2007 say when it was a touch too exotic sweet for my palate.

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