2010 Fritz Haag Brauneberger Juffer Riesling Spätlese

Community Tasting Notes (7) Avg Score: 91 points

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  12/26/2022 - JRockEsq Likes this wine: 92 Points

  Method: white wine glass; pop and pour; fridge temp
  
  Look: medium gold
  
  Nose: yellow peach, honey, candied ginger
  
  Palate: yellow peach, lemon; long- finish of candied ginger, salt; medium sweetness; high- acidity
  
  Overall thoughts: Incredibly tasty, sufficient complexity, and great tension between acidity and sugar. Great wine!

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  2/20/2022 - obmoen wrote: 92 Points

  Siste flaska. Funklende gul. Bred vandig kant. Svært mineralsk mot våt stein. Ørlite petro. Blomsterbutikk på 70-tallet. sitrusskall. Kjølig frukt hele veien. Fabelaktig syrestruktur. God konsentrasjon og balanse. Viskøs. Sitter lenge. Bra kjøp til 193,- i 2011. Denne holder enda noen år. I kjøleskap over et døgn uten tiltak. Best dag 2.

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  8/10/2014 - kuumies wrote:

  A ripe yet bright, sweet'n'sour nose of lemon, pineapple and carambola along with distinctive chalkiness. On the palate concentrated and opulent, quite much so indeed for a Spätlese. The strong acidic backbone is there thankfully, so flabby it is not, if not exactly laser-like either. Goes without saying that the wine packs a huge amount of ripe - once again - sweet'n'sour fruit of the more stonefruity, spicy style. While I ideally prefer the ethereal, stony and cool-fruited Spätleses of the Saar this is one extremely tasty wine that is going to stick around for a long while. The finish especially is lip-smackingly good and fantastically sour - almost dry.

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  4/10/2014 - manonthemoon wrote: 89 Points

  Seemed to not have the acid backbone of the other 2010, but still a solid bottle of wine besides not being overly complex.

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  4/10/2014 - isaacjamesbaker wrote: 91 Points

  Broken Bones Book Signing & Wine Tasting (Weygandt Wines - Washington, D.C.): Very rich, one of the richer 2010 Mosel Spatleses I've tasted. Aromas of apricot and papaya drizzled in lime juice and crushed rocks. Chunky pineapple, apricot and honey on the palate. The acid is relentless, though, giving the wine verve. I get nougat, honey and gingerbread cookies on the finish, but also some citrus peel and minerals. This wine could use 10 to 15 years in the cellar, easily, because this density and richness will take a long time to complex, but the racy acid will hold this wine for a long time. Thanks for bringing this, J!

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