Alcohol 8.5%, 27.0 g/l residual sugar, 10.2 g/l acidity, 2.9 pH
Scharzhofberg is situated in Saar/Mosel. There is no temperature regulating River close by. Therefore we have big temperture changes between day and night. This preserves the acidity in the grapes, which we need for the off dry and sweet style of our wines.
We live and work in and with a microclimate that is characterised by the northwestern location of our area. The southern slopes are still really necessary here for the ripening of the grapes. So we always live and work on the edge of the possible.
But the basis for this “possible” are constant and can also be quickly explained:
Old vines, some of which are still on their original roots and date back to the 19th century.
Low yields, never exceeding 60 hectoliters per hectare, and most of the time even as low as 30 hectoliters per hectare.
Intensive ploughing, up to six times a year, which keeps the soil fresh and aerated.
And a very restrained use of chemicals. No chemical fertilizers, no herbicides, no insecticides and as few fungicides as possible.
Yield: 25 (35 in total in 2015) hl/ha
Soil Type weathered devonian slate
Harvest Notes October 4th-24th

Vinification: All grapes are harvested by hand. The harvest is then transported in small containers to the press house, where the grapes for this Kabinett were pressed as lightly crushed, whole berries. The size of the transport container and the press have been adapted to the size of our casks for quite some time. This allows us to press quickly and above all - which is becoming increasingly important - individually.
After pressing, we let the must "sit" for 24 hours before it is then drawn off into the aforementioned Fuder casks. Fermentation was spontaneous and stopped when the balance between residual sugar and acidity is reached. This gives the wines their well-known and globally appreciated outstanding fruit sweetness.
Early in the year following the harvest, the wines are drawn off the lees and gently filtered. We prefer an early bottling of our wines. And no too long vat or cask storage. We want to preserve the freshness that allows our Rieslings to retain their own special character.
Malolactic fermentation: no
Maturation: Because of the natural residual sugar, the high accidity and a low ph level, our wines can age for decades, without losing their freshness and elegance.
Oak influence: We use 1000l Fuder casks, which are 50 years in average. There is no influence anymore from the oak in terms of flavor, but we appreciate the microoxidation during fermentaion.
Months in bottle: 1

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The wine shows high intensity, quite rubbery at first, spicy, very fresh. The fruit is way in the back, while giving away some incense notes
Palate is electrifying, with high acidity, quite evident residual sugar, rounding up the acidity, citrus peel, lemon peel, grapefruit, underripe tropical fruit, feather like palate, long finish
Feels more linear as it sits on the tongue now but its tiny narrow shoulders will broaden for sure

Alcohol 7.0%, 165.0 g/l residual sugar, 10.4 g/l acidity, 3.0 pH
Scharzhofberg is situated in Saar/Mosel. There is no temperature regulating River close by. Therefore we have big temperture changes between day and night. This preserves the acidity in the grapes, which we need for the off dry and sweet style of our wines.
We live and work in and with a microclimate that is characterised by the northwestern location of our area. The southern slopes are still really necessary here for the ripening of the grapes. So we always live and work on the edge of the possible.
But the basis for this “possible” are constant and can also be quickly explained:
Old vines, some of which are still on their original roots and date back to the 19th century.
Low yields, never exceeding 60 hectoliters per hectare, and most of the time even as low as 30 hectoliters per hectare.
Intensive ploughing, up to six times a year, which keeps the soil fresh and aerated.
And a very restrained use of chemicals. No chemical fertilizers, no herbicides, no insecticides and as few fungicides as possible.
Yield: 5 (15 in total in 2005) hl/ha
Soil Type weathered devonian slate
Harvest Notes Ocotber 4th-26th
Vinification: The Bortytis berries that have been sorted out are gently and slowly pressed, resulting in a clear must. Since we only have a small amount of these grapes, small steel tanks are used for fermentation. Fermentation lasts a few months, fermentation is stopped by adding sulfur at the right time.
Maturation: The enormous concentration of botrytis berries, the residual sugar and the concentrated acid allow the wines to mature over decades.
Oak influence: fermented in stainless steel
Months in bottle: 1
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Great golden color with a lot of residues
Full on ripeness on the nose, overripe but jammy, stone fruit, tin peach, tin apricot, pineapple, you got still got the white spice notes of the 2015 Kabinett tasted before plus the rubbery notes.
Palate is again electrifying, high acidity with the residual sugar in a beautiful dance in utter balance, overripe peach and apricot again, pineapple with lime tartness, crunchy texture and immense length. Legendary

Alcohol 12.5%, 2.5 g/l residual sugar, 8.6 g/l acidity, 3.2 pH
Vineyard: Appenheimer Hundertgulden
The grapes come exclusively from the steep south-facing slopes of the Appenheimer "Hundertgulden" vineyard, whose 'big money' name inspired the label illustration. It is situated at the highest altitude of the Hundertgulden at 235 m above sea level.
30+ yo vines, Yield: 30 hl/ha
Soil Type: Shell limestone from the Tertiary period characterises the soil of this vineyard, our oldest with 50 year old vines. Our dauther found selenite crystals here, a crystallized form of gypsum that is mostly commonly found in the form of a translucent, multi-faceted stones as it contains a lot of calcium sulphate minerals.
Harvest Notes: Hand picking, steep vineyard, small grapes.
Vinification: Large, 80 year old wooden casks (the traditional Rheinhessen Stückfass holding 1200 ltrs), on the lees until summer.
Malolactic fermentation: no
Maturation, Oak influence: The 80-year-old Stückfass cask gives micro oxidation during fermentation and period of yeast contact. It gives the wine more individuality and complexity as well as aging potential.
Months in bottle: 22, production 260.000 bottles
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Tight in the nose, citrus, green notes, peach, a thin oak frame, grapefruit peel, some spice notes.
Palate is much lighter than expected, but with the acidity spiking on the tongue, lemon tartness, rather aggressive on this point, focusing on the tip of the tongue, med finish

Alcohol 13.0%, 4.0 g/l residual sugar, 5.2 g/l acidity, 3.1 pH
Vineyard: Dry and hot but with cool nights.
Yield: 40 hl/ha, Vines 30+ yo
Soil Type: Limestone and shell limestone.
Vinification: Vinified to dryness.
Maturation: Aged for a minimum of 5 years in bottle.
Oak influence: No new oak at all in our winery.
Months in bottle: 60
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Very dense, tight, packed in the nose, lime tones, pear and green apple, some spice notes, some red apple with time and air in the glass
Palate showing immense strength, power, with fruit and extreme acidity, opening like peacock on the tongue, mineral, citrus, pear, med body, long finish

Alcohol 13.0%, 6.0 g/l residual sugar, 7.0 g/l acidity, 2.9 pH
Vineyard: Dry and hot climate but with cold nights thanks to our climate in Ribeauvillé and the cold winds from the valley.
Yield: 40 hl/ha, Vines 30+ yo.
Soil Type Limestone marls and grès des Vosges Subsoil is shell limestone
Vinification Vinified to dryness.
Maturation Aged in bottle for a minimum of 6 years.
Oak influence: No new oak at all.
Months in bottle: 72
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Sampled from magnum. From 2013 and onwards the “cuvee” was dropped from the label, grapes were sourced from 2 vineyards
The wine shows fully developed profile, overripe stone fruit, tropical fruit notes, apricot, pineapple, apple jam, tin peach (some botrytis notes), spice, decadent, old school, some rubbery notes.
Palate is light, a bit hot (which is strange), tin apricot, tin peach, pear jam, med to high acidity, feels short, some rubbery notes in the med finish

Alcohol 12.8%, 5.8 g/l residual sugar, 7.13 g/l acidity
Vineyard RANGEN, Yield: 20 hl/ha
Soil Type: The Grand Cru Rangen is the only vineyard in Alsace on volcanic rocks. The hardness of the rock makes the soil stony and its dark colour favours heat retention.
Vinification: All the grapes come exclusively from Alsace Grand Cru classified vineyards. All picked by hand, the grapes are carefully sorted and gently put into the pneumatic press. A long pressing of at least 12 hours is necessary to extract the best juice possible without pushing too far.
Maturation: Mature in stainless steel tanks.
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Fresh on the nose, pear, green apple, again some rubber notes, citrus and lime
Palate is juicy, with fruit showing a bit of tart acidity, some fresh herb notes, med body, mineral, med to long finish

Alcohol 13.5%, 4.7 g/l residual sugar, 6.9 g/l acidity, 3.2 pH
Vineyard: Ried Schütt
At the end of Mentalgraben, a small valley between Loibenberg and Höhereck, Ried Schütt is located on an alluvial fan. After warm days, in the night due to this north facing valley, downstreaming cool air keeps freshness and acidity.
Yield: 45-55 hl/ha, 30+ yo vines
Soil Type: Alluvial fan of pure, maigre erodation of Gföher Gneis, with good depth.
Vinification: After selective, manual picking the grapes are crushed with stems, macerated and after some hours pressed. Sedimentation without any additions overnight. Fermented in big, old casks of 10 to 40hl, mostly with selected yeasts at a temperature between 24°C and 27°C, first racking after about 2 to 3 weeks. The wines stay on the fine lees for around 6 to 8 months and are then filtered and bottled.
Maturation: Yes.
Oak influence: No flavouring effect, only aging.
Months in bottle: 2
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2016 was a difficult vintage, frost, rain, late ripening, high acidity
The wine shows ripe stone fruit, apricot, vanilla, spice, elegant, finesse
Palate showing more strength, alcohol heat, rs showing, tight, a bit aggressive as it is, high acidity cutting through everything, lighter body, med finish

Alcohol 13.5%, 4.6 g/l residual sugar, 6.4 g/l acidity, 3.2 pH
Vineyard: Ried Schütt
At the end of Mentalgraben, a small valley between Loibenberg and Höhereck, Ried Schütt is located on an alluvial fan. After warm days, in the night due to this north facing valley, downstreaming cool air keeps freshness and acidity.
Yield: 45-55 hl/ha, 30+yo vines
Soil Type: Alluvial fan of pure, maigre erodation of Gföher Gneis, with good depth.
Vinification: After selective, manual picking the grapes are crushed with stems, macerated and after some hours pressed. Sedimentation without any additions overnight. Fermented in big, old casks of 10 to 40hl, mostly with selected yeasts at a temperature between 24°C and 27°C, first racking after about 2 to 3 weeks. The wines stay on the fine lees for around 6 to 8 months, they are then filtered and bottled.
Maturation Yes.
Oak influence: No flavouring effect, only aging.
Months in bottle: 2
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Hottest, warmest, earliest vintage, more opulent, milder, better for food
Nice ripeness in the fruit, peach, apricot, vanilla, feels richer, stone fruit
Palte shows tea and chamomile, med body, the acidity feels lower, again warmth, bigger palate than 2016 tried before, med finish

Alcohol 13.0%, 1.0 g/l residual sugar, 8.1 g/l acidity, 3.28 pH
Vineyard: Trenning
The Trenning vineyard comprises the monumental border to the Waldviertel (Forest Quarter) and carries traits of the region to its north. It is more highly elevated than any other vineyard in the Wachau and its vines climb up to 550 metres a.s.l. (1,800 ft.). The soils are a unique stone in the geological mosaic of the Wachau. Graphite and a little limestone accompany the region’s ubiquitous gneiss. The Trenning faces south. Viticulture would otherwise be impossible in this raw, cold and windy location. The site is also relatively dry and all work is done by hand without a tractor. All of these factors make the Trenning the greatest challenge in our vineyard quartet. And why don’t we just come out and say it? It is also our favourite site. We believe in its potential, even if we have found no similar comparisons to date. We also believe that is only Riesling that can bring the story of the Trenning vineyard to the ultimate point.

Vine density: 6600, 20-30yo vines, Yield: 2500 hl/ha
Soil Type: The soils are a unique stone in the geological mosaic of the Wachau. Graphite and a little limestone accompany the region’s ubiquitous gneiss.
Vinification: Whole bunch pressing, spontaneous fermentation in a stainless-steel tank, no fining, no filtration, aging on full lees for about six months.
Maturation: 13 months. Months in bottle: 13, production 22.000 bottles
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Very different in style from the other wines, smoky, roasted seed/sesame, savory profile, the citrus fruit lies in the back, yeast notes, bold, baked bread notes
Palate shows nerve, lively juiciness, citrus notes, tin grapefruit, med body, med to high acidity, long finish
Interesting, a wine for food

12.90% alcohol, production 120.000 bottles

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The wine is fresh, full-on fruit forward, lime, pear, a lovely lemon leaf freshness.
Palate is juicy, nice roundness with fruit, lemon, lime, but easy on palate, smooth, med to high acidity, mineral, nice texture, med body, med to long finish

12.90% alcohol, production 120.000 bottles

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Showing more depth and density than Springvale, the fruit shows more richness, pear, lime, green apple, some tropical fruit roundness with time.
Palate showing again more nerve, full on green fruit, high acidity, mineral, depth, tensity, green fruit, a touch warmth, lemon peel, grapefruit peel, minty, long finish with fuller body

Alcohol 10.0%, semi-dry, 14.9 g/l residual sugar, 7.6 g/l acidity, 2.8 pH

Vineyard: Based in White Hutt, northern Clare Valley. White Hutt is its own valley. The vineyard is situated between undulating hills, creating its own micro climate. Often a windy valley, which is an advantage, especially when trying to manage disease. 20-30yo vines, Yield: 40 hl/ha

Soil Type: The soli is shale grey soil over limestone, with good drainage.
Harvest Notes: Harvested early in the season to ensure higher natural acidity is achieved to balance out the sweetness.

Vinification: Grapes are crushed, placed in a press, where we use a crush and drain method, ensuring the grapes are treated in a gentle manner. Only the free run juice is used, which in 2017 was 505 ltr/tonne. The juice is then settled, racked and involuted using cultured yeast. The wine is fermented at approx 1 baume per day. The wine is then stabilised and filtered, being bottled within 4 months of harvest.
Maturation: Being a fresh style of Riesling, the wine is released to market after a month in bottle, normally in June of the year of vintage.
Oak influence: Nil.
Months in bottle: 36
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5 days earlier harvest than no3
Tight, mineral, lean, lower rubber notes than expected, citrus peel, fresh herb, rather green for now
Palate with evident rs but well in balance with the acidity, fresh, citrus, lime, nice texture, med body, med to high acidity, some green bitter notes in the middle, showing nerve and vivacity despite the rs, med finish

Alcohol 11.5%, 17.9 g/l residual sugar, 9.3 g/l acidity, 3.17 pH

Vineyard: Evergreen Vineyard
Eroica's quality begins in the vineyard with proper site selection and irrigation, crop level and canopy management. Vineyard managers work to adjust yields and manage fruit exposure to prolong the ripening season for added flavour development. 100% of the Riesling was sourced from the Evergreen Vineyard located in the Ancient Lakes AVA. 2021 was a very warm growing season which resulted in intensely concentrated flavours in the wines. Our typical cool nights during harvest helped us retain the wonderful natural acidity Washington State is known for. The season produced white wines with varietal character and bright vibrancy. 20-30yo vines, Yield: 60 hl/ha

Soil Type: The soils at Evergreen Vineyard include caliche, which contributes to the minerality in many of the wines produced from the vines.
Vinification: To protect flavor intensity, grapes were harvested at night when the vineyard temperatures were coldest. Berries went direct to press, avoiding the possible loss of freshness caused by a crusher /destemmer. A cool fermentation for 3 weeks with fruit-driven yeasts created a seamless integration of fruit, sugar and acid to heighten fruit flavours. Thereafter the wine spent 9 months in stainless steel on the lees.
Maturation: Months in bottle: 12

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Extra c0ld vintage, the name Eroica comes from Beethoven
Fruit forward, the fruit is ripe, some candied fruit notes, pear scented, lime notes
Palate showing nice tart green apple, pear, with evident RS, med acidity although it could be a bit more due to high rs, pear, green apple, med body, med to long finish

Alcohol 12.6%, 4.0 g/l residual sugar, 7.8 g/l acidity, 3.1 pH
Vineyard: The Knoll - Lahoma Vineyards
A small 2 acre block located in the heart of Lahoma vineyards, the Knoll is planted in Dunkirk soil on a hillock nestled between two creeks. At a moderate 830 feet elevation with a gentle slope, the Knoll is unique in its expression of Riesling. The sandstone derived soil provides excellent water drainage which is a boon in wet growing seasons. The winemaking team implements extra care in performing leaf thinning and negative fruit selection in the weeks leading up to harvest. All these factors result in the Knoll being the last block of table fruit to be picked, with notable ripeness and concentration found in the fruit and the resulting wine.
10-20yo vines, Yield: 30 hl/ha

Soil Type: The Knoll is planted in Dunkirk soil on a hillock nestled between two creeks. At a moderate 830 feet elevation with a gentle slope, the Knoll is unique in its expression of Riesling. The sandstone derived soil provides excellent water drainage which is a boon in wet growing seasons. Harvest Notes: Harvest was remarkably even and dry from September through the third week of October, allowing for flexibility in pick dates to bring in the fruit when it was at peak and the winery was ready for it. While a major rain event closed harvest decisively on October 20th, this fruit was fully mature and ready to pick just in time.
Vinification: Three-day active cold soak on skins prior to pressing, with moderate SO2 added for protection against oxidation during the maceration process. Normal pressing followed without any press fractioning and the juice was cold settled for 72 hours, with bentonite added for heat stability, before racking. Juice bottoms after racking were filtered with diatomaceous earth and returned.
Malolactic fermentation: No malolactic fermentation.
Maturation: Aged on full deposit of fermentation lees until September of the following year, then immediately rack-filtered and bottled within a week.
Oak influence: 1/3 fermented and aged in neutral puncheon (500 ltr), blended in just before bottling with a 2/3 portion fermented and aged in a small stainless-steel tank.
Months in bottle: 42, production 180.000 bottles

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Unreleased wine
Very tight at this point, candied citrus fruit, lime, citrus, some rubbery notes.
Palate is juicy, light, lime, there is an Austrian connection here with some tea/chamomile note, high acidity, med to full body, nice fruit, elegant, fresh with long finish.
Outstanding qualitu
Can I find an older vintage ?

Alcohol 13.2%, 0.5 g/l residual sugar, 5.25 g/l acidity, 3.2 pH
Vineyard: Our Reserva Chardonnay comes from three of our own vineyards in the Uco Valley: Caicayén (1.250 m/4,100 ft) and El Espinillo (1650 m/5413 ft), located in Gualtallary and Cepas del Plata (1450 m/4757 ft), in El Peral. The soils are permeable, loamy and sandy with gravel and clay. All these vineyards are drip irrigated. Vines 30+yo, Yield: / hl/ha
Soil Type: The soils are permeable, loamy and sandy with gravel and clay.

Vinification: Each terroir is managed in such a way to obtain maximum balance of the plant and achieve the best varietal expression of a certain place. Ripening is carefully monitored, and grapes are harvested by hand at their peak of fruit, freshness and acidity expression. Once pressed, the must is cleaned, and fermentation begins. According to the style and potential of each place, we define if the wine is aged in oak barrels or stainless-steel tanks. Malolactic fermentation is partially carried out to preserve freshness and crispness. After a 9-month oak aging, the wine is stabilised and bottled.
Malolactic fermentation: Partial.

Maturation, Oak influence: Bright yellow with green hues. On the nose it is very fresh and aromatic revealing aromas of white fruit and citrus as well as subtle notes of tropical fruit underpinned by elegant notes of brioche and roasted nuts. In the mouth it is zesty reflecting the early and fresh harvest. On the palate it is full but fluid, with an amazing acidity.
Months in bottle: 1

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Strange, green herbal notes, citrus, palate with more depth, nice oak frame, vanilla scented palate, a bit bitter, full body, peel notes, grapefruit

Alcohol 14.0%, 0.43 g/l residual sugar, 3.1 g/l acidity, 3.42 pH

Vineyard: Shaped by the Provençal winds, Château Galoupet has its very own microclimate. The Mistral blows in from the north and sea breezes from the south and they meet in the vineyard which is protected from extremes by the mountains and the islands. These tempering winds lend themselves to the organic winemaking process. They purify the soils, prevent disease and aid aroma development.
Vine density: 48, 20-30yo vines Yield: 30 hl/ha
Soil Type: We have identified three distinct soil types at Château Galoupet at different stages of fusion and decomposition: quartzphyllite, shale sandstone and collovium (gravel). We take care of each micro-terroir differently, depending on its position in relation to the mountains and the sea.

Harvest Notes: In 2022, our plot-by-plot management approach and agroforestry revealed rewards in the vineyard. The conversion to organic and the extended use of cover-crops significantly increased the total microbial floral life in the soils, bacteria alone multiplied by 30 in one year. Spring was unusually dry and summer extremely hot, so ripening occurred 10 days earlier than the year before. For the first time, the harvest started and ended in the same month. It began on August 10th and finished on August 31st, despite an unexpected break: at 6.07am on August 17th, a huge hailstorm caused drastic damage across the estate. Around 35% of the crop was lost in just 4 minutes. Château Galoupet Cru Classé 2022 is a miraculous wine, saved by meticulous micro-selection on 39 individual plots farmed organically.

Vinification: Château Galoupet Cru Classé is crafted from our own grapes, grown on small individual plots in conversion to organic viticulture (FR-BIO-16).
Maturation: Inspired by the positive reception of the first vintage and the new vision of the Château Galoupet Cru Classé wine signature: complex, full-bodied with a mineral finish, this vintage is a rare expression of our multi-faceted terroir and fine craftsmanship. Thanks to our investment in a second new press to replace the outdated model, the grapes retained a beautiful freshness and intensity. The precise expression of each variety was enabled through plot-by-plot vinification and masterful accuracy regarding the impact of the barrels on the wine. 30% of the wines were selected for vinification in 600 ltr French oak demi-muids (62% new and 38% one-year-old) and left to age on fine lees for 4 to 5 months before final blending on January 10th.
Oak influence: Full-bodied, ample and intense with delicate notes of fresh flowers, yellow fruit, almonds and sweet spices, followed by a touch of honey.
Months in bottle: 1

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58% Grenache, 12% Tibouren, 11% Syrah, 11% Rolle, 6% Cinsault, 2% Semillon
Fruit forward, citrus, peach, apricot, floral notes, palate is tight, med acidity, med body, peach, apricot, showing density, med finish

Alcohol 14.5%, 3.3 g/l residual sugar, 5.6 g/l acidity, 3.7 pH
Vineyard: 242 hectares of vineyards, spread over eleven vineyards in 8 different appellations (AVAs). The vineyards are managed according to biodynamic principles, and vinification is gentle., Vines 30+yo, Soil Type: Basalt, schist, clay, volcanic lime, pebbles or gravel.

Vinification: In 2019, bud break occurred around the same time as 2018 but was delayed compared to our historical averages due to cold, saturated soils from the wet winter. May was cold with an unusual amount of rainfall which delayed flowering in some areas. Canopy management was key in 2019 because of vigorous canopies and moderate temperatures leading to less stress on the vines. July was cooler than average, but August and September warmed to push ripening ahead. Harvest weather patterns remained dry and fruit quality was excellent with well-developed flavours and structure. The 2019 Cabernet Sauvignon marks the first vintage to include fruit from the new Joseph Phelps vineyard called El Venadito, located in the Oak Knoll District, just south of the winery’s Yountville Vineyard.

Maturation: Aged for eighteen months in 48% new oak (58% French, 42% American) and 52% older French and American oak barrels before bottling. Coopers included Ermitage, François Frères, Demptos (French and American), Canton (American), Dargaud Jaegle, Orion and Taransaud.
Oak influence: Ample and generous, the palate seduces with its fruity aromas (black cherry, blackberry, black plum) spiced with vanilla. Characteristic notes of violet, black fruit and tobacco blend harmoniously with fragrances of spices, pastry, dried earth and aromatic herbs.
Months in bottle: 1
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94% Cabernet Sauvingon, 3% Cabernet Franc, 2% merlot, 1% Malbec
The wine is fruit forward, ripe black fruit, smoky, vanilla, finesse, oaky
Palate is dense, with sweet notes, vanilla, shows spice notes, cinnamon, nutmeg, clove, med body, med finish

Pinot Grigio, Pinot Blanc, Chardonnay
Alcohol 12.0%, 5.5 g/l residual sugar, 6.7 g/l acidity, 3.11 pH
Vineyard: Casa Vinicola Bosco Malera srl
Veneto region with continental climate. Sylvoz method used for vine training.
Yield: 150 hl/ha, vines 10-20yo
Soil Type: Medium textured soil.
Harvest Notes: Mechanical harvesting.
Vinification: Tank press followed by fermentation in steel tanks at 18 degrees Celsius.
Malolactic fermentation: Partial malolactic fermentation conducted.
Maturation: Cold stabilisation with no maturation.
Oak influence: No oak.
Months in bottle: 8

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Can: heavy, warmth, stone fruit, palate is heavy again, overripe citrus, tart, med body
Pet: very low intensity, steely, low fruit, citrus, palate is smoother but overly green, med body, high acidity
Glass: warmer, spicy, some herbal notes, palate is more elegant, juicy, citrus, lemon, far better balance and fresher than the other 3
Box: warmer, spicier, more spritzy (?), aggressive palate, harsh, tight, med acidity, fuller body

8y on lees, disgorged 6 months ago, blanc de blanc
Rather deep color, full fruit, ripe fruit, stone fruit, vanilla notes, fine scent, very welcoming
Beautiful texture, high acidity, very fresh, bright, citrus, lime, mineral, a touch warm, long finish *
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Later in the Symposium I asked Essi Avelan MW and said “a champagne would have been a bit leaner, with more finesse, they kept it 3y longer that they should have, therefore became heavy, with huge body and far too yeasty”

Bernkastel kues alte reben 2022
Bright, high intensity, creamy, floral notes, citrus, fruit, spicy
Palate is lively, citrus, almond, med body, fresh, its rather shy for now but it will open up, feather like texture, med finish of fresh green apple and pear

The grapes come from a cooler plot
Very fresh, linear, elegant, citrus, pear notes again some spritzy notes, floral notes but also more precise
Palate is juicy, stone fruit, citrus, very fresh, ripe, some residual sugar for balance, fine texture, long finish

Quite reductive at first, flint, some green notes, apples and pears in the back
Palate showing nice texture, grippy, nice acidity, med body, needs time to calm down, med finish

Smooth, ripe citrus fruit, some melon notes, nice depth and density, again some reductive notes but not as the Kabinett 2022 tasted before
Palate is smoother, rounder, citrus, pear, apple, melon, stone fruit, ripe to overripe notes, nice acidity, maybe lacking some depth, med finish. Tasty

Bernkasteler doctor spatlese 2022
Airy, elegant, lemon leaf, lime, grapefruit, some green bitter notes
Palate is very fruit forward, citrus, lime, overripe peach and apricot, nice acidity and well balanced, 8%, med body, med finish

60yo vines, very different to any other Riesling I’ve tried, much riper in style, smoke, fruit, even gamey
Palate is very rich, again meaty, overripe citrus, med to full body, high acidity, elegant for its strength, med finish. Give it time

The wine shows the same pattern but fresher, more elegant, stony, rich, spicy
The wine shows full body, lemon, lime, grapefruit, again spicy, nice texture, very youthful, med finish

This is again in the same style of the other wines, a touch spicy, gamey, citrus notes, lemon peel
Plate is far smoother, lime notes, grapefruit, med body, high acidity

Elegant but fresh, nutty, spicy, a faint gamey touch
The palate is juicy, smooth, lime, high acidity, med body, fresh, long finish

Linear compared to the wines of Battenfield, citrus, lime, grapefruit, fresh
The palate is juicy, shows some (almost) overripe citrus notes, tart, long finish. Interesting wine, give it time

Hipping 2022
Citrus, more linear, ethereal, fresh, citrus, lime, airy, the palate is juicy, nice, citrus, med body, nice texture, long grippy finish

The wine is tight, citrus, lemon, a touch oaky, earthy, some jammy notes
It shows med body, high acidity, lime, citrus, grapefruit, tart, tight, long finish. Beautiful

Lime, citrus, mineral, broader (which is nice), lime, steely, mineral, tight, lime, med body, citrus. Palate shows freshness and depth, long finish, nice juicy fruit, very fresh still, some yeast and old oak notes

Kuhling Pettenthal 2016
Extrovert, a touch reductive, citrus, pear, green apples, a few rubbery notes.
Palate showing strength, stylish, green apple notes, nice texture, lime, citrus, grapefruit peel, med body, med finish, a bit more linear
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With time, it gets smokier, some more rubber notes, grapefruit notes, great finesse, palate gets juicer, easier and smoother, elegant

Heavy handed in oak, nutty, almond, bread notes, ripe stone fruit, elegant though
Palate showing med body, smooth, buttery notes, tight, butterscotch notes, high acidity, roasted almond, some bitter notes too, full body, long finish

Round, fresh fruit, linear, lime, shows herbal notes, green fruit notes, with time the wine gets richer, rounder, riper.
The palate is smooth, rich, balanced, green apples, pear, nice acidity, med body, steely, med finish.
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With more time and air in the glass, the wine adds an extra thin layer of incense, very smooth, elegant, juicy, nice fruit, very well balanced

Very tight, mineral, fresh, citrus, a touch reductive still, lemon peel
Palate shows citrus, tightness, minerality, lime, grapefruit, density, insanely structured but also elegant, full body and long finish
Outstanding quality
Way too young still

The wine is very welcoming in the nose despite its tightness, citrus, lemon, juicy herbal notes, finesse, ripe fruit notes.
Palate is tight, juicy, med body, great texture, oak, shows ripe fruit notes, well balanced, vanilla notes, almond, nutty, full body, long finish, tight.
Amazing wine

Served from magnum bottle.
The wine is full on fresh, red cherries, berries, smoke, savoury notes, sweet spice, bacon, gamey, juicy, big bold fruit notes, ethereal
Palate is juicy, ethereal again, nutty frame, currant, red cherries, some smoke/bacon notes, fine tannins, long finish

The wine shows super fresh profile, juicy, dried fruit, citrus fruit, peach, tin apricot but mostly candied fruit (70gr RS), so much elegance
Palate showing finesse, elegance, great balance with the RS, citrus peel, some vanilla notes, fresh, floral notes, med body, some spice notes, med finish

Utterly decadent in the nose, welcoming, lemon/lime peel, tin apricot, tin pineapple, spicy, finesse, fine oak, a few bitter notes, med body, rich lemon notes. It could use some extra strength (but alright), med finish, a touch of CO2 at the tip of the tongue!
NR2576242603

Kuhling Gullot Pettenthal Spatlese 2015
Lime, citrus, lemon peel, spicy, mineral, med body, fresh, lemon, citrus, ripe pear, apple tart, very fresh, high acidity keeping the balance

Sampled from magnum.
The wine feels fuller, with huge density, spicy, some crème notes, some acidity notes too.
The wine is dry, showing citrus, stone fruit, med body, nice balance, med finish with med acidity, mineral/steely. Very interesting