Community Tasting Note
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mghomula Likes this wine:
February 17, 2019 - I did a little research since I knew very little about this producer. Turns out, Moselschild is no longer a winery (the Schild family sold to Weingut Karl Erbes), but the cellar still contains some remnants of old and this 2002 had remained untouched in cellar until very recently. The 2002 was fermented and aged about a year in large, traditional oak vats (called fuder - apparently a few of these still line
the old stone walls of the Moselschild cellars). This wine is showing absolutely no signs of oxidation despite that time in oak. The fruit was picked at elevated sugar levels (thus the Auslese Trocken designation) but interestingly it was fermented to dryness. I totally felt and experienced that added richness in the form of glycerol and combined with the naturally high acidity of Riesling this wine is remarkably well balanced and ready to live a long time.
For a Riesling of this type that is 17 years old, the color is a very vibrant, bright yellow-gold with some light glycerin on the edge. The aroma are a complex and intoxicating mix of white peach, yellow apple, green mango, wet stones, wild herbs and just a subtle hint of petrol that should get more intense with time. The nose of this wine would trick even the most savvy wine drinker into thinking this is a very young Riesling. On the plate it is racy and fresh, again fooling you into thinking this is much younger than it's 17 years, with more white peach, yellow apple, and wet stones. It is medium plus in body (Auslese ripeness all the way) with a some hints of residual sugar on the finish but not so much as to fall into a sweet category. Shockingly, this Riesling may be in the middle of its life span as it has incredible balance of minerals and tropical fruits. I think this could use a 30 minute decant, I popped and poured.
This wine is nowhere near done. It is a fascinating dry Riesling and still has 10+ years of evolution ahead of it.
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