So long Grillenparz, last bottle, yes evolved color. Tolerably apple tree fruit palate. Still very fresh. Nothing too shroomy, dare I say drink to 2030+
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Opened at 10am. At pop and pour, tree fruit aromas. Lots of texture on the palate, extract and creaminess. Fleshy pear palate. Then a 7 hour slow-ox in the fridge. Palate gains loads of fruit richness with some air. Ripe white fleshed fruit palat with a modest floral spice nuance. Mouthwatering, but a generally ripe fruit showcased over acid. A hint grape-y. Mineral crunch and lots of palate complexity.
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Ripe and crisp pear aromas. Day 2, sweet lime flavor on the palate. Crisp and almost a touch of fruit spice a la prickly pear. Aromas melding with the celery in the mirepoix going next to me. Wine diamonds and a really giving texture.
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With in 300m of the Kogl Riesling, but here Alluvial soils. In 2010, even picked on the same day, with the same vinification, along with 48hours of skin contact. It's noted the winemaker says acids were running extremely high this vintage and skin contact helps bring them down. Whether directly lowering them, or extract maybe helps to balance the acid out.
Lean pear fruits, very mineral, complex, suave palate texture.
2010 was a small vintage in general, down 40%. 2011, on the other hand is a really ripe vintage.
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This is a "new" category for them -- they have never had before the balance of the wine, the fruit, the minerality, it will be wonderful in three or four or five years.
Damn, this is amazing.
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Schnell beim Wein&Co verkostet: genial in der Nase, intensive Frucht, beeindruckend. Am Gaumen sehr fruchtig nach Marillen mit ein wenig Haut von Pfirsichen, leicht mineralisch, dicht, wirklich großartig. Kaufen! ;-)
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Austrian Riesling 2010; 9/14/2011-12/31/2011: Quite golden in colour for such a young wine (but pale gold). Ripe but delicate nose with exotic fruits (pineapple, hint of lychee) and floral notes; some clove and mace spice too. Flavoursome, with a nice lemony finish, but (as yet) rather open-knit and lacking a bit in definition. Hopefully will develop some extra dimensions in time.
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12/24/2021 - nzinkgraf wrote:
So long Grillenparz, last bottle, yes evolved color. Tolerably apple tree fruit palate. Still very fresh. Nothing too shroomy, dare I say drink to 2030+
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7/4/2020 - nzinkgraf wrote:
evolved color. After three days open, real subtle and chill.
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12/22/2018 - nzinkgraf wrote:
Taking on some mature weight. Not getting band-aid.
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12/26/2016 - isbjoern Likes this wine: 91 Points
Lovely Riesling, mineral, citrus fruits, floral and a racy acidity. Much more mineral and elegant than the opulent 2009. Drink or hold. - 91 points
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10/30/2015 - moods wrote:
Sweet sugary aromas. Whiff of gasolene. Palate is bone dry. Pretty tart and austere. Does it need more time?
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1/30/2015 - nzinkgraf wrote:
And it was gone. Lots of crunch. Feels like it's putting in some weight. At VOLUME.
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11/28/2013 - nzinkgraf wrote:
Opened at 10am. At pop and pour, tree fruit aromas. Lots of texture on the palate, extract and creaminess. Fleshy pear palate.
Then a 7 hour slow-ox in the fridge. Palate gains loads of fruit richness with some air. Ripe white fleshed fruit palat with a modest floral spice nuance. Mouthwatering, but a generally ripe fruit showcased over acid. A hint grape-y. Mineral crunch and lots of palate complexity.
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9/21/2012 - nzinkgraf wrote:
Ripe and crisp pear aromas.
Day 2, sweet lime flavor on the palate. Crisp and almost a touch of fruit spice a la prickly pear. Aromas melding with the celery in the mirepoix going next to me. Wine diamonds and a really giving texture.
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7/11/2012 - Ben Christiansen wrote:
Spritzy, fleshy, tasty. Well done for $34.99
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6/6/2012 - Ben Christiansen wrote:
Shows off the hiedonism of Austrian riesling. Beautiful stuff.
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4/18/2012 - nzinkgraf wrote:
With in 300m of the Kogl Riesling, but here Alluvial soils. In 2010, even picked on the same day, with the same vinification, along with 48hours of skin contact. It's noted the winemaker says acids were running extremely high this vintage and skin contact helps bring them down. Whether directly lowering them, or extract maybe helps to balance the acid out.
Lean pear fruits, very mineral, complex, suave palate texture.
2010 was a small vintage in general, down 40%. 2011, on the other hand is a really ripe vintage.
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4/18/2012 - Ben Christiansen wrote:
This is a "new" category for them -- they have never had before the balance of the wine, the fruit, the minerality, it will be wonderful in three or four or five years.
Damn, this is amazing.
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1/7/2012 - burnhard wrote: 92 Points
Schnell beim Wein&Co verkostet: genial in der Nase, intensive Frucht, beeindruckend. Am Gaumen sehr fruchtig nach Marillen mit ein wenig Haut von Pfirsichen, leicht mineralisch, dicht, wirklich großartig. Kaufen! ;-)
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9/14/2011 - wineamateur wrote: 88 Points
Austrian Riesling 2010; 9/14/2011-12/31/2011: Quite golden in colour for such a young wine (but pale gold). Ripe but delicate nose with exotic fruits (pineapple, hint of lychee) and floral notes; some clove and mace spice too. Flavoursome, with a nice lemony finish, but (as yet) rather open-knit and lacking a bit in definition. Hopefully will develop some extra dimensions in time.
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5/2/2011 - WetRock wrote:
Austria Uncorked (SLS Hotel, Beverly Hills, CA): Very pretty and complex. Lovely concentration and balancing acids. Very nice.
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