WTN: mature Riesling drive by notes

some very brief notes:

le Gallais Wilt. braune Kupp Kabinett 1973: musty nose, needs air, dry, good freshness, little wine

Dr. Rhonde Trittenheimer Apotheke Spl 1975: loveley, tangerine, zitris fruits, lively and very fresh

Aschrott Hochheimer Kirchenstück Spl 1964: Oranges, Nuts, a bit oily, good acids, good with cheese or Iberian ham

Staatsweingut Kloster Eberbach Erbacher Marcobrunn Auslese Cabinet 1959: Wow, this really lives up to the fame of the vineyard and vintage. Glorious nose, dried fruits, hints of espresso and other, hard to define scents. Liveley on the palate, with great length and noblesse.

Geschw. Berres Üruziger Würzgarten feine Auslese 1969: tobacco and green notes, mushroomes, fresh and citric. good fun.

Rheinhart Erben Ockfener Herrenberg Auslese 1969: also slight tobacco and (less) green hionts, nice package.

Landgraf von Hessen Winckler Gutenberg Auselse 1971: quite mature, a bit drying and alcohol comes through. still drinkable but difficult.

Jos. Christoffel Jr. Ürziger Würzgarten feinste Auslese (*****) 1971: great. lovely spiceyness and depth. perfect harmony on the palate, great lenght. fantastic wine

St Urbanshof Klüsserarter Bruderschaft Auslese 1975: a bit lactic on the nose, very fresh and youthful. fun to drink

Vereinigte Hospitien Canzemer Altenberg Auslese 1976: smoky, malty, some honey, richness upfront, finishes a bit weak. imprves a bit with air.

Staatweingut Nahe Binger Osterberg Scheurebe BA 1975: hard to tell the Scheurebe. smells and tastes like generic old wine. sweet. little interest.

Dr. Loosen Wehlener Sonnenuhr GKA 1982: need air to blow off cheesyness, then nice fruit, a touch of sage, nice elegance despite lowish acidity.

Staatweingut Nahe Münsterer Pittersberg Auslese 1983: toasted bread, cardamom?, nice nose but palate a bit drab and drying

Staatweingut Nahe Niederhäuser Herrmannsberg Ausles 1983: spicy depth, a bit braod, Rheingau style, has depth but my palate is going by now...


Top honors go to the Christoffel (maybe the best bottle I had of this wine yet), and the Marcobrunn.

Peter

[David M. Bueker]

Very interesting!

Dear Peter,
Fascinating notes, from wines that most of us don't have access to. When you say coffee notes on some of these, is there oxidation, or is that just a flavor component? Thanks for posting.
Walt

Dear Peter,
Fascinating notes, from wines that most of us don't have access to. When you say coffee notes on some of these, is there oxidation, or is that just a flavor component? Thanks for posting.
Walt

Walter,
coffee notes are not uncommon in very mature Riesling. I would not call it a sign of oxidation, even though oxygen has surely something to do with it, via bottle age. I also do not know whether ceratin regions / terroir tend to produce more such notes than others. I would guess you find it less in MSR than in the Rhein regions. I would say the Aschrott was the most oxidized wine in the line up (nuts...).

Peter