Crumbly cork, dark color in decanter. I don't think you can totally kill these wines, but this had seen some air. Toffee and citrus, honied fruits, a bit of ripe plums, a bit low acid. B-
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This is a vineyard that they now use for the Buttefly QbA. Cork broke and I decanted, color darkened quickly. Apricots, honey and caramel. I'm surprised how low-acid it seems compared to other '76 sweet wines I've tried, John says it would be one thing for the Rhine, but very surprising for Saar. This is certainly pleasant, but to me not the stunner I would hope for with the vintage and level. Maybe why it's used un a QbA now! Of course, cork was crumbly, so maybe some air got it. For this bottle, B
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5/9/2009 - DaleW wrote:
Crumbly cork, dark color in decanter. I don't think you can totally kill these wines, but this had seen some air. Toffee and citrus, honied fruits, a bit of ripe plums, a bit low acid. B-
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5/8/2009 - Cheryl wrote:
Riesling Dinner at EMP (Eleven Madison Park, New York, NY): Golden color, whiskey colored. Strong. Not for me.
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11/6/2008 - DaleW wrote:
This is a vineyard that they now use for the Buttefly QbA. Cork broke and I decanted, color darkened quickly. Apricots, honey and caramel. I'm surprised how low-acid it seems compared to other '76 sweet wines I've tried, John says it would be one thing for the Rhine, but very surprising for Saar. This is certainly pleasant, but to me not the stunner I would hope for with the vintage and level. Maybe why it's used un a QbA now! Of course, cork was crumbly, so maybe some air got it. For this bottle, B
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