2015 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Großes Gewächs
Community Tasting Note
acyso wrote:
90 Points
Thursday, February 16, 2017 - A Rieslingfeier of our Own; 2/13/2017-2/18/2017 (Traben-Trarbach, Germany): This is the brawny big sibling of the pair of 2015 Fritz Haag GGs. Raised in 70% fuder, and undergoing battonage, this has a very broad and creamy texture which plays quite nicely with the green fruit and acidity here. A very broad and powerful wine that probably needs more time to integrate.
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Comment posted by Collector1855:
3/7/2017 2:22:00 AM - Hi Acyso,
Fabulous Riesling line up indeed, thanks for the tasting story.
Question: I notice that most people, when scoring German Riesling from top producers, be it Doennhoff, Emrich, etc., increase the score the sweeter the wine. What if you don't like sweet stuff period, like me. I can drink a top GG and give it 95-98 points based on what I see in the glass, but I struggle. I don't see the logic where GG/Kabinett is more like 90 points and TBA/EW is more like 100 points. Does it really work like that? Certainly not for my palate. It is just sweetness and concentration that increases, not quality, nor even complexity in my view. In Bordeaux and Burgundy for example, I don't give higher scores fore more concentrated wines either. Would love to hear your view.
Comment posted by acyso:
3/8/2017 10:52:00 PM - @Collector1855: I think by the nature of production, the sweeter the wine, the more concentrated and complex it is. As you go up the Praedikat scale, you use various techniques to concentrate the juice (either dehydration through botrytis or pressing the juice in the presence of ice crystals). Inevitably, the highest Praedikat wines are the most concentrated and complex. Of course, these are not necessarily better wines, but if one correlates complexity with quality (as I suspect most of us do), then inevitably the scores increase with Praedikat. To me, the sugar is but a side-effect of the complexity. For my own taste, I try to grade along the scale of "how Kabinetty is this Kabinett", etc.? I've found many outstanding examples of lower Praedikat wines, though admittedly, they are rarer at the Kabinett level than at the TBA level.