Community Tasting Notes 1

• forceberry wrote: 79 points

  December 10, 2019 - Fermented spontaneously with natural yeasts in 1000-liter stainless steel tanks. Fermented over 6 months, aged for 11 months on the lees. Bottled without fining, filtration or sulfites. 12,5% alcohol.
  
  Deep and very slightly hazy copper color. Slightly wild, waxy and fine-tuned nose with somewhat sweet-toned aromas of honeysuckle, orange marmalade, some beeswax, a little bit of nuttiness, light grapey tones and a hint of bruised apple. The wine is light-to-medium-bodied, dry and rather acid-driven on the palate with crisp flavors of tart lemony citrus fruits, stony minerality, some oxidative nuttiness, a little bit of bruised apple, light smoky notes, a hint of Tawny-ish caramel and a touch of tangy salinity. The wine is quite intense and structured, but rather flat in the fruit department. The finish is dry, crisp and quite saline with intense flavors of tart lemony citrus fruits, some oxidative nuttiness, a little bit of bruised apple, light honeyed tones and a hint of white currant.
  
  This really doesn't taste like a "unique take on a Riesling", this tastes more like a Riesling that has been kept too long open so it has oxidized. It's not funky, weird or faulty as all too many no-sulfite wines are, but it's nothing particularly captivating either. I wonder if this wine is supposed to be like this (i.e. it is vinified into this style and bottled like this) or if this bottle was just oxidized for one reason or another? Overall the wine is enjoyably fresh and focused, but if this is the style the producer is seeking, I fail to see the point.

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Wine Definition

• Vintage 2017
• Type White
• Producer Rita & Rudolf Trossen
• Varietal Riesling
• Designation Pyramide Purus
• Vineyard n/a
• Country Germany
• Region Mosel Saar Ruwer
• SubRegion n/a
• Appellation n/a

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• Pending Delivery 0 (0%)
• In Cellars 0 (0%)
• Consumed 2 (100%)

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