2020 Peter Jakob Kühn Oestrich Riesling Quarzit

Community Tasting Notes (3) Avg Score: 86.5 points

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  10/21/2023 - Kim Gerner wrote: 85 Points

  40th anniversary tasting (L'Esprit du Vin - Axelborg): My notes from this fantastic gigantic tasting are in general extremely short (because of the many wines) but with ratings. We spent a whole day tasting and tasting quality wines.
  
  This wine: no notes taken.

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  1/6/2023 - Michael Mackenzie Likes this wine: 88 Points

  Herkunft
  Unser Oestricher Riesling „Quarzit“ hat seinen Ursprung in den Lagen Oestricher Doosberg, Klosterberg und Lenchen.
  Im Boden finden wir tiefgründigen, kalkhaltigen Löss, durchmengt mit Terrassensedimenten und Gesteinen der Alzey Formation (Meeressand), durchzogen von grauem Quarzit und Tonmergel.
  Die gute Bodenstruktur bringt eine hohe Verfügbarkeit an Mineralstoffen mit sich und eine gute Wasserspeicherkraft, sodass die Reben auch in heißen Sommermonaten genügend Feuchtigkeit erhalten.
  
  Vinifikation
  
  100 % selektive, sorgfältige Handlese
  schonende Ganztraubenpressung über mehrere Stunden
  spontane Gärung mit den natürlichen Hefen
  die natürliche Zusammensetzung der Moste wird nicht verändert
  Ausbau 10 Monate auf der Vollhefe bis Ende August im großen Holzfass und Edelstahltank
  Source: winery website.
  
  Colour: pale gold, bright, clear.
  Nose: full, fresh, needs to open, some petrol, then good fruit
  Taste: light body, rounded, crisp yet ripe, good fruit, apples, med finish, mouthpuckeringly dry, ok fruit.
  Overall, highly rated as a must drink wine in 2023 by the Hugh Johnson Wine Companion. Well, good but in the top six for this year? No.

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  12/18/2021 - dead puddle Likes this wine:

  Pnp, then retasted after two hours of decantation. Light gasolin, mandarine a hint of smoke and green tropical fruit. Mouth s immediatly textured by minerality, shy fizziness and salt. Ending on unripe mango and bitter of lime. Very good, and expressive. Quite turbulent. Will improve and settle in two years, but maximum. Good q/p. 90-91

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