2017 Dr. Loosen Wehlener Sonnenuhr Riesling Trocken

Community Tasting Notes (1)

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  4/18/2020 - CBRwineguy Likes this wine:

  [From Coravin]
  
  The appearance is clear and medium lemon in colour.
  
  The nose is clean. The aromas have a medium(+) intensity and show notes of citrus fruit (lemon, lime, grapefruit, orange peel), floral (jasmine, blossom), mineral (wet slate), and stone fruit (nectarine). The wine appears youthful.
  
  On the palate, the wine is off-dry (I estimated 10-15 g/L RS, it is listed as 8.3 g/L - not too far off), high acidity, medium alcohol, and full body. The flavours have a pronounced intensity and show notes of autolytic characters (rye bread, pumpernickel, beeswax texture), citrus fruit (lemon, lime), floral (jasmine, blossom), and stone fruit (nectarine). The finish has a long length, and features additional notes of pungent spice (ginger), citrus fruit (orange, mandarin), and green fruit (ripe red apple, fuji apple).
  
  This wine is of an outstanding quality. The flavours have a great balance with the alcohol and the acidity. The residual sugar also has a great balance with the acidity, remaining refreshing, but also adding some weight to the body. The flavours show great concentration, as indicated by the length of the finish. In its current state, the wine shows complexity with multiple clusters of primary and secondary characteristics. The floral characters are quite pronounced on the nose and palate, and the primary fruit is more citrus supported by some stone fruit and mineral notes. The use of lees adds an interesting layer of complexity in both flavour and texture, that melds well with the residual sugar. This wine displays a great varietal expression of Mosel riesling, with notes of floral, green fruit, citrus, and mineral (slate), and high acidity. The amazing length of the finish, allows the flavours to evolve in a very interesting and enjoyable manner.
  
  The wine drinks well now, but has potential for further ageing. The fruit concentration is great and the acid structure should support the wine as tertiary notes develop.

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