Community Tasting Note
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emzee.mc wrote: 91 points
September 21, 2018 - The wine is 100% riesling and made using the traditional champenoise method with zero dosage. The story goes that the wine was made by Peter's father, who set these wines aside after they were made (and still resting on the lees) and were forgotten. It was Peter who stumbled upon it one day and decided to bottle them. This is a massive wine with great tension and energy. It pours a deep golden color with short legs and a fine mousse. On the nose, the wine is still bright and youthful despite its relative age. It is a funky nose, one wrought with iodine, seashells, marzipan, almonds, apricot, bready yeast, burnt sugarcane, lemon peel, beurre noisette and cold, forgiving steel. This is like a sharp, angular, young Chablis with bubbles and yeasty funk. To me, it is a bit disjointed and lacking balance despite the power behind the juice. On the palate, the wine is even more angular and powerful, yielding laser-like precision, sharp acidity and so much minerals that it rakes the tongue. Flavors of lemon oils, lemongrass, wet stones, salt, and brioche. I would have liked to see some oak integration to round things out a little. Finish is long, brooding, ruminative, and laser-like. Delicious, but this is such a beast that needs taming. Maybe further aging in the bottle would smooth things out? Great effort in viniculture nonetheless.
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