WTN: 2 Alsace Rieslings from Domaine Loew

Domaine Loew doesn't seem to get much mention anywhere online. And that is a shame as I think their wines are outstandingly pure and elegant. They even make some Pinot Gris that I love - and it is rare that I enjoy that grape. Tonight I got to drink a very mini vertical (can just two vintages be called a mini-vertical?) of his Riesling.

2007 Domaine Loew Riesling Bruderbach Clos des Frères - France, Alsace, Bas-Rhin, Alsace AOC (8/2/2012)
13%; indice de sucrosité 2/10. The aromas is rather mute even with a whole day open. But what is noticeable is a ripe Riesling fruitiness that is pure and mineral - but inexpressive now. A nice blend of raciness and some richness, it tastes dry and has a fantastically intense peacock's tail finish. It is a friendly rather than austere type of dryness even now when too young. I think once the aromas become less muted this should be a very pretty Alsace Riesling. Hold.

2008 Domaine Loew Riesling Bruderbach Clos des Frères - France, Alsace, Bas-Rhin, Alsace AOC (8/2/2012)
13% abv; indice de sucrosité 1/10. More open than the 2007 (but still far from mature IMO), with a more austere profile of cooler fruit and more bite. Crisp, clean, acidic and with enough fruit to keep it from becoming too austere. I think there is still much of an upside to this wine. I love it already, but still: hold.

[David M. Bueker]

I've never actually seena bottle in my area. Sounds good though.

I see they are using a sugar level indication. Interesting that they are doing so, but boy I wish those who voluntarily do it could stick to one system (ZH goes from 1-5, not 1-10).

I see they are using a sugar level indication. Interesting that they are doing so, but boy I wish those who voluntarily do it could stick to one system (ZH goes from 1-5, not 1-10).

Since it's all relative is it really all that important what the scale is?

Since it's all relative is it really all that important what the scale is?

If you want to use the indice to compare wines across producers, I would think the scale is important.

Since it's all relative is it really all that important what the scale is?

If you want to use the indice to compare wines across producers, I would think the scale is important.

Yes, the ideal would be that lab infos on both acidities and sugars would be given instead a fairly subjective number of sweetness. But since no one is willing to give such info any scale of sweetness is useful.