WTN: A new German Riesling to me + questions

Groebe Westhofener Kirchspiel Riesling Erstes Gewächs 2005 Label
Rheinhessen; 13% abv; 8 g/l RS; 6,6 g/l acidity; 31€

Light gold. A very intriguing style: the nose has an almost oaky hint to it (but I must be imagining!) but with a strong Granny Smith, citrus and mineral component also - very Riesling-like despite the odd wood-like twist. The palate is full-bodied and strong, but paradoxically light on its feet thanks to good acidity and a strong mineral precense. It has enough fruit to be in good balance despite having very little RS. Very long and a touch forceful aftertaste. I rather like it.

Can someone explain to me in layman's terms where that tiny vanillary hint can come from as I seriously don't think this sees new oak?

Isn't the Erstes Gewächs supposed to be called Erste Lage in Rheinhessen or do I misremember? Should I ask the Cellar Tracker name for this to be changed?

This is a totally new producer for me, but it seems to be really interesting stuff. How do the Riesling aficionados like the producer?

Would you prefer me to link to the label or post it straight on the site? I now have a second-hand, occasionally co-operative camera (I can stand the only occasional co-operativeness since I got if free), so I've been putting up lots of pics as you might have noticed. Any preference from now on?

-O-

[David M. Bueker]

Haven't had any Groebe wines so far. Thanks for the insight.

Don't fret about the Erstes/Grosses/Gewachs/Lage thing. The Germans deserve to have us mess it up.

Very interesting question Otto! I've experienced this slight vanilla sensation in a (much to young) Riesling myself. The wine in question was a Georg Breuer Berg Schlossberg Riesling 2004, Rheingau. It was one of my best wines ever, and very enjoyable despite its youth. It had a very mineral nose, yet also round and soft with a small touch of vanilla, and a light, elegant palate, yet packed with flavours; pineapple, rhubarb, green apple. The acidity was high of course but beautiful, shimmering and totally bearable. At the time I wasn't so hooked on Riesling as I am now, and didn't think so much about the strangeness of the oaky nuances, but I remember them clearly. Where do they come from? Do the germans generally use stainless steel? I remember reading of large oak barrels called fuder or something, but I might be wrong...

[David M. Bueker]

I've encountered vanilla aromas & flavors in Rieslings before. It's not usually a wood thing. Must be some variant out of particular terroirs.

Holger, I did manage to find out that this is fermented and aged for nine months in large 10-15 year old German oak casks. I guess this shouldn't cause vanillary scents, so on another board yeast was thought a likely culprit.

I've encountered vanilla aromas & flavors in Rieslings before. It's not usually a wood thing. Must be some variant out of particular terroirs.

So now we have terroir and yeast as possibilities. Yay! Confusion is always interesting. Must go dig for more answers.

-O-

Otto Wrote:
Light gold. A very intriguing style: the nose has an almost oaky hint to it (but I must be imagining!) but with a strong Granny Smith, citrus and mineral component also - very Riesling-like despite the odd wood-like twist. The palate is full-bodied and strong, but paradoxically light on its feet thanks to good acidity and a strong mineral presence.

Besides, possible fermenting or aging a portion of this wine in “seasoned” oak cask, I wouldn’t be surprised if a portion of this wine saw some MLF.

Salute