WTN: wherein a US Riesling meets my approval, etc.

Chateau Ste. Michelle & Dr. Loosen Riesling Eroica 2005 12,5% 25€

16 g/l RS; 7,7 g/l acidity. This is a very attractive, easy-going style of Riesling. The nose is true to the grape, but is very ripe and strawberried. The palate is ripely fruity - the fruitiness tastes more than the slight RS -, and has enough acidity to make the wine very moreish. The aftertaste shows attractive minerality. This is a very enjoyable wine, but at 25€ is rather over-priced IMO.

Dario Coos Vindos Venezie IGT 2005 12% 19,96€

A blend of 50% Tocai Friulano, 40% Ribolla Gialla & 10% Sauvignon Blanc. 12% abv; 6,2 g/l acidity; 14 g/l RS. 19,96€. A nose of nuts (but unoaked afaik), minerals and wool and Riesling-like freshness. The palate is refreshing, moderately full bodied, but the RS isn't noticable. Refreshingly acidic and mineral. Long. I like it.

-O-

Otto,

Nice to hear that you found some nice US Rieslings. If you have access (or when people come over and see you), there are quite a number of Fingerlakes New York Rieslings that I think would surprise you as well.

Dr. Konstantine Dry Riesling and their regularly off-dry rieslings are very nice and personal opinion, much better than the Eroica.

Also, jsut across the border in Canada, Wineries like Cave Spring and Inniskillin do a decent job with the grape as well.

If someone is coming through the Boston area to see you, let me know and I will pass on a bottle to them to bring to you.

Sounds good, have never had that Dr Loosen wine, but I have a biodynamic Brooks riesling from the Willamette Valley on deck for this weekend, and am curious to taste it.

Eroica is a lovely wine, but don't get the impression the Pacific Northwest is the source of a great many outstanding Rieslings at this point. Riesling used to be the most planted grape in Washington, the source of much bulk wine, but when the fine wine business started to explode here the Riesling vines got pulled up big time. Now some wineries are indeed exploring with the right sort of Riesling clones and with restricted cropping, so the grape's future here may be more promising. Eroica is possibly the best effort so far, but if you liked it you might try Poet's Leap.

So far the best Washington or Oregon Riesling efforts I've found -- like Eroica and Poet's Leap -- have been off dry, inspired by German wines. If anybody knows of any especially good dry ones, please let me know.

So far the best Washington or Oregon Riesling efforts I've found -- like Eroica and Poet's Leap -- have been off dry, inspired by German wines. If anybody knows of any especially good dry ones, please let me know.

Have you had the Brooks wine?

I understand it is dry and in the "Alsatian" mode.

So far the best Washington or Oregon Riesling efforts I've found -- like Eroica and Poet's Leap -- have been off dry, inspired by German wines. If anybody knows of any especially good dry ones, please let me know.

Have you had the Brooks wine?

I understand it is dry and in the "Alsatian" mode.

Thanks, Rahsaan. I checked Brooks' website and find they are currently selling three Rieslings: an NV late harvest, a 2005 Willamette Valley "old World German [Riesling]," and a 2005 "Ara" Riesling that is designed for 3-5 years of cellaring. I think I'll see if I can find a bottle of Ara, although the site doesn't say whether it is dry of off dry.

It's impossible to read through the site without passing on its sad but upbeat story about how the winery's owner-winemker Jimi Brooks died in 2004 only days before his contracted vineyards were ready to harvest. It seems other Oregon winemakers stepped in to make wine on behalf of Brooks' then eight-year-old son, and the winery now has its own winemaker.

Dario Coos Vindos Venezie IGT 2005 12% 19,96€

A blend of 50% Tocai Friulano, 40% Ribolla Gialla & 10% Sauvignon Blanc. 12% abv; 6,2 g/l acidity; 14 g/l RS. 19,96€. A nose of nuts (but unoaked afaik) .....

Do you associate nuts with oak? I associate it more with yeast.
So mineral in this case is ...... perhaps, steely?

Thanks, Rahsaan. I checked Brooks' website and find they are currently selling three Rieslings: an NV late harvest, a 2005 Willamette Valley "old World German [Riesling]," and a 2005 "Ara" Riesling that is designed for 3-5 years of cellaring. I think I'll see if I can find a bottle of Ara, although the site doesn't say whether it is dry of off dry..

Just to be clear, I didn't say I thought the wine was good. I have the 2005 Willamette Valley wine scheduled to drink for the first time tomorrow, and was just wondering if you had any thoughts on it.

I'm curious myself.

Haven't had the 2005, Rahsaan, but have had earlier vintages, and thought the Brooks stood up well. As a matter of fact, I used it a few years ago in a Global Riesling seminar for the Society of Wine Educators. Fared pretty well, too.

Didn't taste remotely Alsatian to me though. I'll be interested in your take on the 2005.

Didn't taste remotely Alsatian to me though..

I was just repeating the Retail Clerk babble..

I guess they need reference points to hook the customer.

Otto, I too am happy to hear that one US riesling pleased your palate. And the Fl rieslings recommended are good one as well. However, I want to let you know that Michigan has some very very good riesling wines. Some, might even be world class so if that sounds like bragging, it is. And, I don't live in Michigan!

Haven't had the 2005, Rahsaan, but have had earlier vintages, and thought the Brooks stood up well... I'll be interested in your take on the 2005.

In fact, it stood up quite well indeed. At first it seemed a little bland and boring, but the precision, minerality, and juicy fruit were a great combination. And even if it didn't wow me, it made me at least intrigued to drink more, and perhaps try the higher-level botting.

Dario Coos Vindos Venezie IGT 2005 12% 19,96€

A blend of 50% Tocai Friulano, 40% Ribolla Gialla & 10% Sauvignon Blanc. 12% abv; 6,2 g/l acidity; 14 g/l RS. 19,96€. A nose of nuts (but unoaked afaik) .....

Do you associate nuts with oak? I associate it more with yeast.
So mineral in this case is ...... perhaps, steely?

Otto seems to have disappeared from his own topic. Must be 'cos of the weekend. I take back partly what I said, because I do sometimes think of 'nutty oak', But I do get nutty yeast too.
S.

Haven't had the 2005, Rahsaan, but have had earlier vintages, and thought the Brooks stood up well... I'll be interested in your take on the 2005.

In fact, it stood up quite well indeed. At first it seemed a little bland and boring, but the precision, minerality, and juicy fruit were a great combination. And even if it didn't wow me, it made me at least intrigued to drink more, and perhaps try the higher-level botting.

Whoa, pretty high praise coming from Mr. Old World there.

So, you didn't say: was there anything Alsatian-ish to it?

I will caution you that Riesling is not the most consistent and dependable variety in Oregon. It can vary wildly from vintage to vintage, and from place to place, and from winemaker to winemaker. I know, you could say that about any variety anywhere, but I can honestly say that I've never come away with any sense of typicity or style to Oregon Riesling...unlike, say, Oregon Pinot Gris, or Oregon Pinot Noir. Each one seems a 'one off' to me when I taste it.

So my takeaway is that Oregon CAN make good Riesling, but often and usually I don't think of Oregon as being a terribly significant producer of quality Riesling.

No, if tasted blind I'm not sure Alsatian would have been my first guess.

So my takeaway is that Oregon CAN make good Riesling, but often and usually I don't think of Oregon as being a terribly significant producer of quality Riesling.

Yes, thanks for that perspective. I was initially excited about finding a new source of interesting minerally wines, even more so since these Brooks folks seem to have old vines. But, I guess I'll keep my main focus on Germany etc. And there's nothing wrong with that..

Well, look to Michigan. Peninsula Cellars has been impressive for the last few years, for Riesling and Gewurztraminer. And there are others, I'm told.

A friend winemaker (and a pretty good winemaker at that) recently informed me she had left sunny Northern California to make wine in Michigan, so I have even higher hopes of what that state can produce. And god knows they need the economic boost!

Do you associate nuts with oak? I associate it more with yeast.
So mineral in this case is ...... perhaps, steely?

Otto seems to have disappeared from his own topic. Must be 'cos of the weekend. I take back partly what I said, because I do sometimes think of 'nutty oak', But I do get nutty yeast too.
S.

Hello Sue! Sorry, I was drinking last night and working today, then at dinner at my brother's so I have had little time on the net this weekend. I have noticed a nutty aspect to some unoaked wines, but I hadn't thought of the possibility of yeast, but rather have thought it to be something to do with the grape(s). Unoaked Chardonnay on occasions seems a bit nutty (and distinct from the nutty oak IMO).

I would love to taste some FL Rieslings, but this and a Bonny Doon are the only US examples available here.

-O-

Otto, though you seemed to like the Dr. Loosen it sure came loaded with caveats. I haven't had this in a while, but every time I have had it I found it had more RS than I like in a table wine.... I'm sure it is good with some kinds of food, but to me it has always been more cloying to my palate than I wanted...

Hello Jim! I didn't intend my note to be loaded with caveats - if that's the way it came across, I'll have to rewrite it. Attractive and easy-going are not negative terms - I have never quite understood why and which words that have a positive dictionary meaning take on negative tones! Were these what you thought of as caveats or something else? The only inteded caveat was that it costs so much here (I understand that it's about 20$ over there).

-O-

Hello Jim! I didn't intend my note to be loaded with caveats - if that's the way it came across, I'll have to rewrite it. Attractive and easy-going are not negative terms - I have never quite understood why and which words that have a positive dictionary meaning take on negative tones! Were these what you thought of as caveats or something else? The only inteded caveat was that it costs so much here (I understand that it's about 20$ over there).

-O-

`very ripe and strawberried' for example... to me that sounds like a wee bit of criticism... cuz from that I would expect higher alcohol, big fruit, less balance, not as much complexity.... I agree that `attractive and easy going' are not negative.... anyway... leave your note as it is... I haven't liked the wine in the past.. and you kinda, sorta did..

`very ripe and strawberried' for example... to me that sounds like a wee bit of criticism... cuz from that I would expect higher alcohol, big fruit, less balance, not as much complexity.... I agree that `attractive and easy going' are not negative.... anyway... leave your note as it is... I haven't liked the wine in the past.. and you kinda, sorta did..

Ok! Very ripe I can still handle - it is over-ripe that is a negative term IMO. Riesling often smells of strawberry and stone-dust to me so that isn't a criticism either. I hope this gets the message across better!

I would love to taste some FL Rieslings, but this and a Bonny Doon are the only US examples available here.

Otto, You are doing better than me, because the only US Riesling I've seen - and tasted - is a Bonny Doon.

Well, look to Michigan. Peninsula Cellars has been impressive for the last few years, for Riesling and Gewurztraminer. And there are others, I'm told.

A friend winemaker (and a pretty good winemaker at that) recently informed me she had left sunny Northern California to make wine in Michigan, so I have even higher hopes of what that state can produce. And god knows they need the economic boost!

Hoke, there are many wineries on the peninsula making excellent rieslings. Peninsula Cellars among them. I would love to open several different bottles of Ch. Grand Travers rieslings for you to taste. Then there is the former winemaker at Peninsula Cellars that has gone out on his own and if you get a shot at ANY of the Left Foot Charly wine do not pass them up. Here is a brief write up on these wines with the name of the winemaker.

Left Foot Charley (LFC) was conceived in 2004 when proprietor and winemaker Bryan Ulbrich (then Peninsula Cellars winemaker) began making micro lots of wine from small growers in Michigan's Old Mission Peninsula AVA. Because Ulbrich believes that Riesling, Pinot Blanc, Pinot Gris (which the winery labels Pinot Grigio) and Gewurztraminer are stellar varieties for the appellation, these varieties are his focus.


Excerpted from http://wine.appellationamerica.com/images/appellation-america.gif

I would love to taste some FL Rieslings, but this and a Bonny Doon are the only US examples available here.

Otto, You are doing better than me, because the only US Riesling I've seen - and tasted - is a Bonny Doon.

You'd think that with all of the wine you guys send us, the least we could do is return the favor! As you may have noticed though there aren't a lot of quality Riesling producers in the U.S. Even New Zealand may have us beat in Riesling.