WTN: Lost and found tasting notes

Notes on a few wines, presumably with dinner at Remo’s place, sometime between Christmas and the second week of January.

Selbach-Oster Riesling Kabinett #004 Zeltinger Schlossberg 2007
Thanks to Remo. Nicely fresh and minerally/stone-dusty. Nice little residual yeast and CO2. Pretty, quite subtle fruit. Faintly tannic. Nice acidity. Rating: 87

Vietti Barolo Rocche 2004
Thanks to Remo. Glossy-fresh garnet-ruby with black reflections. Sweet marzipan, some charcoal. Cherry and rose-hip liqueur. Nicely concentrated and dense. A bit mentholly. A tannic, structured 2004. Slightly hard tannin. Complex finish, fairly long. Lovely on the nose, slightly tough on the palate. Needs time. One of the finest Vietti Rocche ever, to me the best since the 1989 and 1982. Rating: 93+/94?

Bruno Giacosa Barbaresco Rabajà 2004
Thanks to Remo. Medium raspberry-ruby-red, soft black hue, watery rim verging on orange. Complex gingerbread spice aroma. Round red fruit, integrated herbs, oregano and chives. Sorrel. Mineral dust, quartz-scented. Nicely tannic, finely-grained. Firmer, more complex and intense, as well as longer with airing. Fruitier, much more floral than Vietti’s Rocche. Less mentholly. More subtle, finesseful and elegant. Rating: 93+/94(+?)

Müller-Catoir Riesling Beerenauslese #12 Mussbacher Eselshaut 1992
Thanks to Dani. A wine I had not had in years. Golden amber-orange. Honeyed, lightly roasted orange rind, apple, complex wax and phenolic/tannic chamomile tea, candied orange, a touch of raspberry, botrytis dust. Touch of tangerine to the acidity. Long finish. Could offer greater density and texture, but has been evolving nicely in bottle so far. Rating: 93

Greetings from Switzerland, David.
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„J'ai gâché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ – Roger Conti

[David M. Bueker]

Thanks for finding these notes David! I have a bottle of the same Catoir Beerenauslese. It certainly sounds like it it drinking very well, and I would hate for the botrytis to overwhelm what sounds like a nice set of flavors.

On the Selbach, are you referring to a sort of "skin bitterness" or phenolic bite when you speak of tannic? I've noticed that bitterness/phenolic element in many kabinetts, but never thought of it as tannin.

Thanks for finding these notes David! I have a bottle of the same Catoir Beerenauslese. It certainly sounds like it it drinking very well, and I would hate for the botrytis to overwhelm what sounds like a nice set of flavors.

On the Selbach, are you referring to a sort of "skin bitterness" or phenolic bite when you speak of tannic? I've noticed that bitterness/phenolic element in many kabinetts, but never thought of it as tannin.

What is the difference? I mean, aren't tannins phenolic compounds? Don't these partly stem from a grape's skin?

Greetings from Switzerland, David.
_________________

„J'ai gâché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ – Roger Conti

[David M. Bueker]

It's really not a difference I suppose. I just never use the term tannin with white wine.