Golden yellow colored with aromas of yellow fruits and botrytis that carries over to the palate. Thick and sweet, the wine shows young and will improve when the sweetness recedes -- better in 5 years, and better still in 10 years. Seems more enjoyable and balanced on day 4, when the acidity is more prominent. 88 points
I corked the last third of a bottle and threw it in the refrigerator and pulled it out 3.5 months later. Remarkably, the wine has improved, with the sweetness and intensity dialed back and perhaps a touch more complexity. It’s virtually indestructible. 91 points.
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TN: 2006 A.J. Adam Dhroner Hofberger Riesling Auslese AP 4; 8.5 pabv; $57/750 ml Selbach/Skurnik/Theise. \
The cork was so tight that the Ah-So was the only practical way of removal. A very long, very high quality cork, but like some German corks, oversize-overpressure is considered the way to stop seepage instead of adequate headspace.
Relatively warm, rich color, golden/straw. Nose is forward, with resin, bread dough, cotton candy overlain with apricot. Viscous, with a slippery, slick, polished mouth-feel (to use Barbara’s descriptors) wth Beerenauslese-level sweetness, ripeness, richness, and power. There is an almost Bourbon-like, cornsilk-like taste that goes along with all this. Grapefruit and tangerine zest and apricot, apricot, apricot, yet not at all cluncky—there is plenty of juicy acid and the wine comes off as full of class and finesse. The finish is a Cliffs Notes of the wine, long, clean, stony, and brilliantly transparent.
This is a gulpable sweet wine. I can imagine the Beerenauslese from Adam this year; that would mandate sipping. This is not so much a terroir wine as a Botrytis wine, although it truly is a part of the Goldropfchen region. Having been born in a side-valley off the river, there is often little Botrytis at harvest time here, and that gives great prospects for dry wine. However, as we see here, in some vintages the dessert wines are no pikers.
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2/6/2021 - CMN wrote: 90 Points
Golden yellow colored with aromas of yellow fruits and botrytis that carries over to the palate. Thick and sweet, the wine shows young and will improve when the sweetness recedes -- better in 5 years, and better still in 10 years. Seems more enjoyable and balanced on day 4, when the acidity is more prominent. 88 points
I corked the last third of a bottle and threw it in the refrigerator and pulled it out 3.5 months later. Remarkably, the wine has improved, with the sweetness and intensity dialed back and perhaps a touch more complexity. It’s virtually indestructible. 91 points.
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2/13/2010 - sweetstuff wrote: 94 Points
TN: 2006 A.J. Adam Dhroner Hofberger Riesling Auslese AP 4; 8.5 pabv; $57/750 ml Selbach/Skurnik/Theise. \
The cork was so tight that the Ah-So was the only practical way of removal. A very long, very high quality cork, but like some German corks, oversize-overpressure is considered the way to stop seepage instead of adequate headspace.
Relatively warm, rich color, golden/straw. Nose is forward, with resin, bread dough, cotton candy overlain with apricot.
Viscous, with a slippery, slick, polished mouth-feel (to use Barbara’s descriptors) wth Beerenauslese-level sweetness, ripeness, richness, and power. There is an almost Bourbon-like, cornsilk-like taste that goes along with all this. Grapefruit and tangerine zest and apricot, apricot, apricot, yet not at all cluncky—there is plenty of juicy acid and the wine comes off as full of class and finesse. The finish is a Cliffs Notes of the wine, long, clean, stony, and brilliantly transparent.
This is a gulpable sweet wine. I can imagine the Beerenauslese from Adam this year; that would mandate sipping. This is not so much a terroir wine as a Botrytis wine, although it truly is a part of the Goldropfchen region. Having been born in a side-valley off the river, there is often little Botrytis at harvest time here, and that gives great prospects for dry wine. However, as we see here, in some vintages the dessert wines are no pikers.
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