Greenish yellow. As one other taster pointed out Sauternes like nose rather than the expected petrol aromas. Exotic, mangoes, pineapples. Slight CO2 lift in the palate. Bitter flavors with pink grapefruit and tropical fruit. Much leaner and more mineral than the nose. Medium/long aftertaste. Light on its feet yet has great depth. Delicious stuff!!
An interesting style of dry Riesling which combines heavy botrytis flavors with crisp acidity and bright mineral notes. Flavors of honey, flowers, grapefruit and lots of citrus notes on the finish. Really powerful initially, then lacking a bit of mid-palate but comes back with a long citrus finish. I am not really a fan of dry botrytis wines, they taste too much like desert wines to me, but this is really interesting. And these botrytis wines tend to age really well. A classy Smaragd Riesling from Wachau. Great with fish (trout). Don't serve too cold. - 90 points
Wie bereits unten beschrieben, betörende Lycheenote, unterlegt mit mineralischen und floralen Tönen, am Gaumen kompromißlos trocken, salzig, floral, komplex mit langem Abgang; gar nicht so voller, sondern eher mittelkräftig-eleganter Körper, vibrierend vor Frische und Mineralität; hat noch viel Zeit
Tuesday night sushi and whites (Tooch's, chicago IL): nose: much more clear and aromatic than the steinertal with gorgeous and lush tones of white fruits, pears, minerals, and loads of white florals. There was a great amount of depth though it did seem a bit wound tight for me at first.
taste: The nose would lead you to believe that this is larger, but instead leads into a deft medium feel with noticeable medium+ acidity. Great depth with wonderfully balanced tones of minerals, stone fruits, white fruits and a good amount of pears.
overall: This was a great fx pichler. Great depth on both the nose and palate, this took a bit to open up and show everything it had to offer.
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A few notable examples have arrived (or will do so in the next week or so). All of the entrants below merit serious attention and all are at excellent prices for their genre.
Have a great weekend -
- Jon Rimmerman ************************
2007 Domaine des 3 Celliers Chateauneuf du Pape "Privilege" VERY RARE - not available in the US This unique wine, built around 10-20% Vaccarese, will be something special in 8-12 years - it is so pent up, the bottled wine is akin to a barrel sample. If you are searching for the rarest examples of 2007 Chateauneuf-du-Pape, here you go:
2004 Valdicava Brunello di Montalcino 1.5lt EXTREMELY LIMITED at this price (Last year, magnums of 2004 Valdicava were $250-300 on discount - now they are $165. That about sums up the market for Brunello...compare at current prices of $210-250+)
FX Pichler 6-Packs (limit 1/person) Here's an interesting 6 bottle pack of FX Pichler at a great price. It focuses on the new 2008 vintage with a "bonus" bottle of 2005 Gruner Veltliner "M" that is almost free. To get the 2005 "M" I had to purchase these as pre-packed 6-packs - it's a great deal if you are a collector of FX Pichler. In most pre-packs, they leave out the best/most desirable wine but this pack includes the 2008 "M" (a wine that is very difficult to come by in the US with an eye-popping score and review from Peter Moser of Tanzer's IWC). One bottle each of the following 6 wines:
Blood Orange Oil 16 oz (Please limit requests to 12 bottles/person) Wow - the response to yesterday's Roasted Garlic Oil was shocking even for me - it's right up there as the most requested item of the last several years and Niki isn't even close to sifting through all of the requests. All I can say is...thank you. I was going to wait until March to put this out (the sister oil of the Garlic oil) but the order for the Garlic oil is going to be so large that Tom wants to produce the Blood Orange oil next week to insure we receive both of them for spring shipping.
As you may guess, this Blood Orange Oil is produced with the same artisinal care as the Roasted Garlic Oil with the same base blend of natural and anti-oxidant rich grape seed and extra virgin olive oil (don't worry, he produces this in a separate kitchen than the garlic - nothing can live or breath in the garlic kitchen...except the garlic). Tom presses fresh blood oranges (in season right now - no spray/naturally raised) and concentrates the juice in a salad spinner of sorts with a blend of proprietary spices. The mixture is combined with the two oils (grape seed/olive) and the result is a gorgeous and citric explosion that can be used as a salad dressing base (like the Garlic Oil), dipping oil (with sea salt and pepper), marinade for roast pork or on steamed/grilled vegetables. Try brushing this oil on your favorite barbeque items while they grill...you will thank Tom. This oil can also be used in baking instead of sunflower or canola oil when an aromatic hit of fruit is desired. Warning - this item is addictive once you try it a few times. If you are a fan of Meyer lemon oil, this is the next progression and it's a lot more concentrated in flavor...
Jon Rimmerman Garagiste Seattle, WA Rhone8292 Italy6534 Austr7220 FD8490
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