13% abv, AP 36. Part of a vertical spanning 2003-2017. NOSE: A dark, active quarry. Pineapple-scented stove oil. Emergent sensations of ripe, yellow flowers. A stone-golem’s arm pit during ketosis. MOUTH: surprisingly gentle, dry, and ambient. The first punctuation mark I read is an eruption of hand chalk. Then buttery sweet breads studded with lemon peel and red apples. This has Burgundian pace, proportion, and ease. And a little crinkle of August grass on the finish, along with sublingual soapstone.
Part of a vertical spanning 2003-2017. 13% abv, AP 36. NOSE: A quarry deeper than the 2017, sepiated in ancient sunshine. Roots, mint, orange soda, mashed pears, ginger, and bamboo. MOUTH: Rather more tightly bound up compared to the 2017. Gritty scree adds grip. Stubborn vine tendrils bleed white-cinnamon apple liqueur. 91+
Part of a vertical spanning 2003-2017. 13% abv, AP 36. NOSE: A drier level of preservation compared to 2017 and 2015. Decomposition has crystalized to fossil. Clean plumes of dry, blanched stone. Salty. Citron and maraschino cherry. Buttery, herbed pastry crust. MOUTH: silk. Diffuse, still gathering its adult expression. Quietly self-exiled in its room. Orchard flowers. Trifle. This is more about gentle, breezy texture than it is about any specific grocery list of challenging fruits and pantry flavors. 90+
Part of a vertical spanning 2002-2017. 13% abv, AP 35. NOSE: Golden harvest treasure. All of the savory possible to be derived from yellow-green berries. A little raspberry and intaglio ink. Extremely tempting. MOUTH: Drenching cider acid. Shimmering tissues of golden pears with salt rubbed into their bruises. Stoic mineral strata.
Part of a vertical spanning 2003-2017. 13.5% abv, AP 25. Broken cork. NOSE: crust of spices, glossy saccharides, nuts, and fruit acid. A lobe of ballast appears to be holding umami derived from crispy roasted fowl skins, perhaps previously marinated in Liquid Aminos. Fruit is present in support of the structural show: dried yellows, greens, and drupes.
2017 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 90 Points
Germany, Pfalz
13% abv, AP 36. Part of a vertical spanning 2003-2017. NOSE: A dark, active quarry. Pineapple-scented stove oil. Emergent sensations of ripe, yellow flowers. A stone-golem’s arm pit during ketosis. MOUTH: surprisingly gentle, dry, and ambient. The first punctuation mark I read is an eruption of hand chalk. Then buttery sweet breads studded with lemon peel and red apples. This has Burgundian pace, proportion, and ease. And a little crinkle of August grass on the finish, along with sublingual soapstone.
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2015 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 91 Points
Germany, Pfalz
Part of a vertical spanning 2003-2017. 13% abv, AP 36. NOSE: A quarry deeper than the 2017, sepiated in ancient sunshine. Roots, mint, orange soda, mashed pears, ginger, and bamboo. MOUTH: Rather more tightly bound up compared to the 2017. Gritty scree adds grip. Stubborn vine tendrils bleed white-cinnamon apple liqueur. 91+
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2014 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 90 Points
Germany, Pfalz
Part of a vertical spanning 2003-2017. 13% abv, AP 36. NOSE: A drier level of preservation compared to 2017 and 2015. Decomposition has crystalized to fossil. Clean plumes of dry, blanched stone. Salty. Citron and maraschino cherry. Buttery, herbed pastry crust. MOUTH: silk. Diffuse, still gathering its adult expression. Quietly self-exiled in its room. Orchard flowers. Trifle. This is more about gentle, breezy texture than it is about any specific grocery list of challenging fruits and pantry flavors. 90+
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2010 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 92 Points
Germany, Pfalz
Part of a vertical spanning 2002-2017. 13% abv, AP 35. NOSE: Golden harvest treasure. All of the savory possible to be derived from yellow-green berries. A little raspberry and intaglio ink. Extremely tempting. MOUTH: Drenching cider acid. Shimmering tissues of golden pears with salt rubbed into their bruises. Stoic mineral strata.
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2009 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 90 Points
Germany, Pfalz
Part of a vertical spanning 2003-2017. 13.5% abv, AP 25. Broken cork. NOSE: crust of spices, glossy saccharides, nuts, and fruit acid. A lobe of ballast appears to be holding umami derived from crispy roasted fowl skins, perhaps previously marinated in Liquid Aminos. Fruit is present in support of the structural show: dried yellows, greens, and drupes.
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2003 Dr. Bürklin-Wolf Ruppertsberger Gaisböhl Riesling 88 Points
Germany, Pfalz
13% abv, AP 44. NOSE: Fresh and mature. Inviting. MOUTH: hushed whisper. Becker-esque celery salad. Austere, perfumed chalk dust finish. Interesting.
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