1976 Richard Bocking Traben-Trarbacher Burgberg Riesling Beerenauslese

Community Tasting Notes (5) Avg Score: 92.8 points

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  12/4/2011 - Bellissimo wrote:

  Brought to a group dinner. Didn't take detailed notes. Amber / toffee color, raisin, cinnamon, nutmeg not real sweet at this point. Reminded me of Christmas.

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  12/3/2011 - rocknroller wrote: 92 Points

  Annual Tasting Group Holiday Party (Levain, Mpls): I think I literally got about 3ml of this from the bottom of the bottle, ok, maybe 5ml's. But it was an intiguing little swallow with nuts, toffee, prunes, spice, orange rind, and some sweetness. Long finish. Would love to get another go at this. impression was 92-93pts.

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  10/24/2011 - Alex H wrote: 91 Points

  Wow ! The colour reminds me of swan valley aged bottlings of muscat and px with it's dark rum like sheen. Lovely richness of almost toffee coffee character but still light roast compared to the Aussie Stickies. This is beautifully harmonized with half dried raisins, star anise , cinnamon and a sprinkle of nutmeg and a tinge of dried citrus. Nice uninterrupted delivery front front to finish. Seamless wine that is doing marvelously now. In my drunken stupor, I can still sense the aura of mahogany sweetness engulfing my senses

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  10/21/2011 - Mingmong wrote: 94 Points

  Nose of anchioves, wet cardboard, over simmered plums, red dates, longans, pear and orange peel nose. Cherry jam, orange peel, sour plum, raisins, and lemongrass.

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  10/21/2011 - Paul S wrote: 94 Points

  "Simple" Friday Dinner: Guan Hin (Guan Hin / Extra Space): From a 375ml. It was fitting that we should end a great night with this, an absolutely lovely wine. It had the colour of lightly-brewed coffee, almost of glowing brown hue, which spoke of its age. The nose was really interesting too. Umami-laden, it showed a range of aromas from anchovies to tuna belly, soy sauce, orange peel and prune juice, all ringed with bits of earth and metal and sweetned with a drizzle of molasses. A bit pungent, almost a bit rancio, but in an old, rich and complex fashion. Intriguing stuff. The palate was even better. This had a beautiful melting texture as it spread across the mouth in very Chinese flavours of preserved sour plums, dried fig skin and orange peel, raisins, incense and oolong tea. Super-complex, with quite a bit of presence to boot. This may not quite have had the weight and depth of the top 1976 BAs, but it was superbly balanced, with bright acidity lending the wine a cut and freshness that rendered it almost weightless. It ended with a long, smoky, incensed, almost perfumed finish that showed a inexplicable note of corn bread. A bit of spirity, rancio, Cognac note at the edges just shook the wine's overall poise, but otherwise, this was superb. A wine chock full with character.

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