The 2012 Country Vintner Portfolio Tasting

This past week I attended the 2012 Country Vintner Portfolio tasting in Washington, DC.  The tasting was held in the Hamilton Live which is a music venue located underneath The Hamilton restaurant owned by the Clyde’s Restaurant Group.  The building itself was completed in 1929 and for 60 years operated as the flagship department store for Garfinckel’s.  The space itself, being a music venue, featured very dark ceilings, walls, and floors along with spot lights.  I must admit after descending through the Audubon inspired restaurant above the cavernous venue felt a bit strange for a tasting.  But despite the slightly distracting background music I was able to taste through a variety of wines simply by closing my eyes and concentrating.  Unfortunately my pictures did not turn out as well as I had hoped.  I tried to rely on the spotlights but in some cases the positioning was not good and I neglected to use a fill flash.  I spend most of my time tasting the wines and writing my notes so I am still developing my ability to ask questions and take pictures.  Despite the darkness I think personalities still come through.

The Hamilton

What was fun about this tasting is that there was a high percentage of international and national winery owners and representatives that flew out for the tasting.  So I focused on individual wineries but also stopped by the tables of Paul Hobbs Imports and Trireme Imports.  Though Bartholomew Broadbent of Broadbent Selections was present, the individual wineries in his portfolio represented themselves.  Having a bit more time than my last tasting I managed to take notes on 62 wines.

The Hamilton Live

Table 6 – The Donum Estate

Anne Moller-Racke, The Donum Estate

Of the Stemmler wines I particularly liked the Ferguson Block and of the Donum, the Russian River Valley was quite a standout.

2008 Stemmler, Pinot Noir, Estate, Sonoma County
This wine is 100% Pinot Noir which was aged in 40% new French oak.  The nose was brambly with black and red fruit.  In the mouth the red fruit was creamy yet tart with spices.  The flavors were concentrated with lots of mouthfeel and some heft.

2008 Stemmler, Pinot Noir, Ferguson Block, Carneros
This wine is 100% Pinot Noir sourced from vines planted in 1974 on gravelly, loamy clay soils. The fruit was fermented with indigenous yeasts, the wine aged for 16 months in 40% new French oak, with only the best barrels used.  The nose was a mixture of red fruit, roast earth, vanilla cake, and extinguished matches.  In the mouth there was good depth to the creamy black and blue fruit.  The flavors remained dense.  Needs time to open up.

2009 Stemmler, Pinot Noir, Nugent Vineyard, Russian River Valley
This wine is 100% Pinot Noir sourced from an 11 acre site planted in 1997. The wine undergoes malolactic fermentation and was aged for 18 months in 20% new French oak.  The nose contained brighter red fruit.  In the mouth there was some concentration, tilting towards tart fruit with appropriate acidity.  There was a good dense mouthfeel in the middle and notes of earth.

2008 Donum, Pinot Noir, Estate, Carneros
This wine is 100% Pinot Noir aged for 11 months in 70% new French oak. Only the best barrels are used.  The nose was of roasted red fruit.  In the mouth the flavors were sweeter and softer than the Stemmler wines with an underlying licorice flavor.  It turned a bit inky and dense in the aftertaste.

2008 Donum, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir aged for 16 months in 70% new French oak. Only the best barrels are used.  The nose was a touch more brambly than the Carneros Estate with a piercing, black fruit note and some cookie dough.  In the mouth the good fruit had impressive presence.  Really quite nice.

Table 9 – Paul Hobbs

Matt Hobbs, Paul Hobbs

Having last seen Matt Hobbs at the California Barrel Tasting I was excited to see that he was pouring a range of Paul Hobbs wines.  While I liked the more expensive Chardonnay, Ulises Valdez Vineyard the less expensive Cabernet Sauvignon, Napa Valley continues to be a strong offering.  The 2005 Cabernet Sauvignon, To Kalon is very enjoyable while still promising a great future.

2009 Paul Hobbs, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from various properties on soils derived from weathered sandstone. The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation and aged for 12 months in 52% new French oak barrels.  There was a Chardonnay nose with a touch of hard barrel toast.  In the mouth were white tropical fruits with good restraint and some barrel notes.

2009 Paul Hobbs, Chardonnay, Ulises Valdez, Russian River Valley
This wine is 100% Chardonnay sourced from the Ulisez Valdez Vineyard planted in 2002 on well-drained, brown sandy loam soils. The fruit was barrel-fermented with indigenous yeasts, underwent malolactic fermentation, and was aged 13 months in 67% new French oak barrels.  With good aromatic lift the nose reveals ripe white fruit.  In the mouth the fruit is delicate, flavorful, floral, and ample in scope.  The flavors become pastille with baking spices and creamy toast.

2009 Cross Barn, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir, fermented with indigenous and inoculated yeasts, and aged for 12 months in 23% new French oak barrels.    The nose is very fruit driven with brighter red aromas.  In the mouth the ripe fruit has a licorice note with tart/tangy cherries, and a sweet spiced finish.  Nice.

2009 Paul Hobbs, Cabernet Sauvignon, Napa Valley
This wine is 98% Cabernet Sauvignon and 2% Petite Verdot sourced from Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Beckstoffer To Kalon, and Stagecoach vineyards. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrels, and was aged for 20 months in 74% new French oak barrels.  There was brambly fruit on the nose.  In the mouth the flavors are rich and expansive with gritty fruit, leather notes, good grapey tannins, and a chewy finish.  Very good.

2005 Paul Hobbs, Cabernet Sauvignon, To-Kalon, Napa Valley
This wine is 100% Cabernet Sauvignon sourced from the Beckstoffer To Kalon vineyard. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 20 months in 100% new French oak barrels.  In the mouth there are flavors of baking spices and creme caramel in this seductive wine.  Well stored and still tight, nevertheless the racy red and blue fruit is lifted in the mouth with a pervasive inky quality and chewy aftertaste.  A treat to try.

2007 Paul Hobbs, Syrah, Kick Ranch, Sonoma County
This wine is 100% Syrah sourced from the Kick Ranch Vineyard planted in 2001. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 18 months in 67% new French oak barrels.  There is a familial nose with powdery, ripe fruit, and sweet spice. In the mouth the flavors are focused with black and red fruit which is tight with a linear inkiness in the finish.  Minerals and spice come out in the aftertaste.

Table 10 – Paul Hobbs Imports

Laura Corrigan, Paul Hobbs Imports

The Pulenta Estate wines show good value with  Bramare, Malbec, Machiori showing serious quality.

2011 La Flor de Pulenta Wines, Cabernet Sauvignon, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,215 feet. It underwent malolactic fermentation with 50% aged in used French oak barrels.  The nose of fruit mixed with a touch of greenhouse florals with delicate texture.  In the mouth the ripe red and blue fruit was a little racy.

2008 Pulenta Estate, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,215 to 3,445 feet. The wine was aged for 12 months in 100% new French oak barrels.  The nose was a little more aromatic and brambly.  In the mouth the black fruit had a cool aspect, plenty of acidity and showed firm structure.

2009 Bramare, Cabernet Sauvignon, Lujan de Cuyo, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,018 to 3,537 feet. . The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 70% new French and American oak barrels.  The nose was concentrated.  In the mouth the riper flavors had a powdery texture, a bit of spice, became chewy and had good ripe tannins.

2008 Bramare, Malbec, Machiori, Mendoza
This wine is 100% Malbec sourced from 50-year-old vines in the Machiori Vineyard. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 37% new French and American oak barrels.  This showed cool strength and powder, the spicy tannins were well-integrated with the slightly tart red fruit.  The wine software enters the mouth then effortlessly expands to coat everything.  Nice.

Table 11 – Gouguenheim Winery

Patricio Gougenheim, Gouguenheim Winery

From this selection of value priced wines I would recommend the Malbec, Reserva.

2009 Gouguenheim, Merlot, Mendoza
This wine is 100% Merlot sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a leafy, flora nose with some texture. In the mouth the fruit had a rounder mouth feel, with powdery greenhouse notes, drying stones, and black fruit on the teeth.

2010 Gouguenheim, Syrah, Mendoza
This wine is 100% Syrah sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a young nose of fruity berries. In the mouth the fruit was fresh and controlled with some powdery sweetness.

2009 Gouguenheim, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a tight nose with floral red and black fruit and drying tannins.

2010 Gouguenheim, Malbec, Reserva, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for eight months in American and French oak. There was a tight, spicy red fruit nose. In the mouth the tart red fruit had fine texture, spicy tannins, a creamy mouth feel and tilted towards brighter fruit.

Table 15 – A. A. Badenhorst Family Wines

Adi Badenhorst, A. A. Badenhorst Family Wine

Adi was great fun to taste with.  I particularly liked the Family White Blend, Red Secateurs, and Family Red Blend.  These are fun and tasty wines from South Africa with a strong personality.

2011 Badenhorst , Chenin Blanc Secateurs, Coastal Region
This wine is 100% Chenin Blanc sourced from vines mainly planted in the 1960s. The fruit was picked over 12 days and added each day to what was already fermenting. It was aged on the lees for seven months. There was a nose of nutty white fruit. In the mouth there was a big mouthfeel with creamy, nutty white fruit, delicate white peach and apricot flavors.

2009 Badenhorst, Family White Blend, Coastal Region
This wine is a blend of 29% Chenin Blanc, 23% Roussane, 10% Grenache Blanc, 11% Viognier, 11% Chardonnay, 5% Colombard, 5% Grenache Gris, 2% Verdehlo, 2% Semillon, and 2% Clairette Blanche. The fruit was fermented with indigenous yeasts and aged for 13 months in 500 and 600 liter old oak casks before blending and a further 6-8 months aging on the lees in a single concrete tank. This revealed ripe fruit, slightly nutty with good integration of fruit and acidity, along with texture, some depth, and sweet spice.

2011 Badenhorst, Rose Secateurs, South Africa
This wine is a blend of Cinsault, Shiraz, and Grenache. The Cinsault was sourced from vines planted in 1963 with the Grenache sourced from vines planted in 1951. This seemed old-school with a hint of cheese.

2010 Badenhorst, Red Secateurs, Coastal Region
This wine is a blend of Shiraz, Cabernet Sauvignon, Carignan, Cinsault, and Grenache sourced from granite soils. The fruit is fermented in cement tanks then aged for 14 months on the lees in casks, foudres, and cement tanks. There was a nice Rhone nose with some roasted earth. In the mouth the bright red fruit took on weight with air along with old-style perfume, a racy aspect, along with spicy, very fine drying tannins. There was black fruit in the finish. Very easy to drink.

2007 Badenhorst, Family Red Blend, Coastal Region
This wine is a blend of 80% Shiraz, 10% Mourvedre, 7% Cinsault or Cape Hermitage, and 3% Grenache. The fruit is stomped by food and fermented with indigenous yeasts. It was then age for 16 months in 500 liter used casks. There was a delicate, fruity nose with a hint of bramble. In the mouth the minerally red fruit was fresh and mixed with ripe tannins and a hint of white citrus peel flesh. Very young and in need of age.

Table 16 – Glenelly Estate

Nicolas Bureau, Glenelly

From May de Lencquesaing the previous owner of Chateau Pichon Longueville Comtesse de Lalande in Bordeaux these, are serious, classically made wines.  I particularly liked the 2009 Cabernet Sauvignon and the 2008 Lady May.  I would be curious to try the Lady May in several years.

2009 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  There was a nose of greenhouse florals and a bit of roast.  In the mouth the approachable flavors were of dark red fruit, violets, racy, and a little spicy.  Definitely enjoyable.

2010 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  This nose was young with similar with greenhouse florals and roast.  In the mouth the flavors were more delicate than the 2009 with spunti notes.  The wine was delicate with spicy, very fine tannins.

2007 Glenelly, Grand Vin de Glenelly, Stellenbosch
This wine is a blend of 44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot, and 1% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 18 months in 33% new oak.  The tight nose was slightly mature.  There were lean, delicate dark purple fruit to this restrained wine.  Seem classical for aging.

2008 Glenelly, Lady May, Stellenbosch
This wine is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 24 months in 33% new oak.  The nose was finely textured and enjoyable.  In the mouth there was good concentration and leafy floral flavors which were still tight.  There were fine, expensive tasting tannins in this wine with a finish which was racy, nice, and supported by good acidity.  Very good.

Table 17 – Warwick Wine Estate and Vilafonte

Mike Ratcliffe, Warwick Estate and Vilafonte

After drinking Warwick Wines for a decade it was a treat to meet Mike Ratcliff.  The Three Cape Ladies is in need of age but the Vilafonte, Series C reveals hints of development and is downright attractive.  Be sure to check out the upcoming James Bond movie where 007 enjoys a glass of the Three Cape Ladies.

2008 Warwick, Pinotage, Old Vines, Stellenbosch
This wine is 100% Pinotage which was aged for 18 months in second and third use 225 liter barrels. There was a nose of ripe red fruit. In the mouth the flavors were red with linear acidity then a racy black fruit with a fine texture.

2009 Warwick, Three Cape Ladies, Stellenbosch
This wine is a blend of Cabernet Sauvignon, Shiraz, and Pinotage which was fermented in stainless steel tanks. It underwent malolactic fermentation then aged for 28 months in 33% new 225 liter French oak barrels. The ripe red and black fruit was structured and tight, will greatly benefit from age.

2007 Vilafonte, Series M
This wine is a blend of 32% Cabernet Sauvignon, 32% Merlot, 30% Cabernet Franc, and 5% Malbec. There was good fruit on the nose which was expressive and articulate. In the mouth there was black and red fruit which was juicy. Needs a few years to express itself.

2006 Vilafonte, Series C
This wine is a blend of 54% Cabernet Sauvignon, 40% Merlot, and 6% Cabernet Franc. Though more structured there was a really nice mouthfeel with black fruit flavors, minerals, cedar, expansive flavors, and long aftertaste. Quite nice.

Table 18 – Semeli Estate Winery and Dalamaras

Leonidas, Semeli Estate Winery and Kostis, Dalamaras

The Semeli wines were of lighter personality.  The 2005 Dalamaras had an interesting nose and showed drier and lighter in the mouth than I expected.  The oldest Greek wine I have had yet and it has plenty of life ahead.

2010 Semeli, Feast, Agiorgitiko, Peloponnese
There was a good floral nose of red and blue fruits. In the mouth the red and black fruit mixed with plenty of acidity, stones, was light in the mouth and a touch soft.

2010 Semeli, Agiorgitiko, Peloponnese
This had a floral nose, a bit darker and riper, with some structure and hints of raciness.

2005 Dalamaras, Paliokalias, Xinomavro, Naoussa
This wine is 100% Xinomavro. There was a light to medium-strength maturing nose. There were drier, mature flavors in the mouth with lots of salivating acidity. It took on some dark red fruit and became a little racy.

Table 19 – Trireme Imports

Josh Lavis, Trireme Imports

I knew I had to taste the wines of Trireme Imports since I am on a bit of a Greek wine kick.  Of the white wines I enjoyed the Hatzidakis, Assyrtiko and for the reds the Nikiforou Cellars, Red Blend.

2010 Petros Honas, Phelonoe, Muscat, Limnos
This wine is 100% Muscat. The nose was very aromatic with floral and ripe fruit aromas. In the mouth it was very dry with a nutty flavor.

2010 Hatzidakis, Assyrtiko, Santorini
This wine is mostly Assyrtiko with some Athiri and Aidini. There was a very light, delicate nose. In the mouth it was a little richer with a focused core throughout and something akin to flor. There was a good mouth feel and some spice along with a saline quality.

2010 G. Lafazanis, Epicus, Agiorgitiko, Peloponnese
This wine is 100% Agiorgitiko. There was a light nose of floral fruit and a touch of caramel. In the mouth the br red fruit turned grapey, was light in flavor, a little soft, with a bit of a citric finish.

2009 Nikiforou Cellars, Red Blend, Peloponnese
This wine is a blend of 80% Agiorgitiko and 20% Grenache. There was a nice nose, showing more mature aromas including wood box. The mouth was fresher and younger thought it still followed the nose a bit but more bright and grapey.

Table 20 – Quinta das Arcas

Antonio Montiero, Quinta das Arcas

The Tinto will make for a good spring wine and still reasonably, priced the Tapada de Villa, Reserva was my favorite of these three wines.

2010 Conde Villar, Tinto, Regional, Alentejo
This wine is a blend of Aragonez, Trincadeira, Allicante Bouschet, and Touriga Nacional.  Aromas of bright red fruit with a touch of floral on the nose.  In the mouth the fruit was quite ripe with black and red fruit, floral component, and grapey character.

2009 Conde Villar, Tapada de Villa, Alentejo
This wine is a blend of Allicante Bouschet, Touriga Nacional, Aragonez, and Trincadeira.  The nose was more lifted than the Tinto with piercing red fruit and chocolate aromas.  In the mouth the tart red fruit mixed with old perfume then softened up with light acidity as the flavors followed the nose.  It wrapped up with strong and spicy fine tannins.

2009 Conde Villa, Tapada de Villa, Reserva, Alentejo
This wine is a blend of Allicante Bouschet, Aragonez, and Alfrocheiro.  Produced in only the best years the nose was of blacker fruit, a touch floral with sweet aromas.  In the mouth the flavors were more lifted with lanolin, a good delicate strength, black fruit in the finish, and powerful grapey fine tannins in the aftertaste.

Table 21 – Quinta do Crasto

Miguel Roquette, Quinta do Crasto

I have enjoyed the well-priced Tinto before so was pleased to see the Superior show well and would definitely recommend trying the Old Vines, Reserva in five or more years.

2009 Quinta do Crasto, Flor De Crasto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 8-10 year old vines on soils of schist. It was fermented and aged in stainless steel. The nose was expressive with fruity, grapey aromas. In the mouth the slightly ripe fruit was fresh, perfumed with simpler flavors. This was a nose driven wine.

2009 Quinta do Crasto, Tinto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 20+ year old vines on soils of schist. It was fermented and aged in stainless steel. The nose revealed darker fruits along with red grapey aromas. In the mouth the chewy red and blue fruit had some perfumed, a nice finish, and the right amount of drying tannins.

2009 Quinta do Crasto, Superior, Douro
This wine is a blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Souzao sourced from old vines on soils of Schist. It was fermented in stainless steel and aged for 12 months in 225 liter French oak barrels. There was more depth to the fruit in the nose. In the mouth the medium bodied wine had hints of sweet spice, perfume, and a longer finish. There was red fruit and perfumed lavender in the aftertaste. Will age well.

2009 Qiunta do Crasto, Old Vines, Reserva, Douro
This is a field blend of 35+ varietals averaging over 70 years of age. The food trodden fruit is then aged for 16 months in 85% French and 15% American oak barrels. Though double-decanted one hour prior the dark brambly nose did not give up much. There was a good mouthfeel, depth to the fruit, ripe tannins, and overall pleasure.

Table 23 – Grupo Pesquera

Miguel Angel Bocos, Grupo Pesquera

All of these wines are 100% Tempranillo so this was an interesting selection to taste through.  The El Vinculo was the largest of all of them, the two Pesquera are young and in need of age to reveal themselves.  I still think the Dehsa La Granja is quite attractive and strongly priced for the quality.
2005 El Vinculo, Crianza, La Mancha
This wine is 100% Tempranillo which was aged for 18 months in new American oak barrels. There was a nose of maturing red fruit. In the mouth this wine was riper and bigger with flavors of dried Asian noodles, some black fruit, supporting acidity, and a pervasive aftertaste.

2008 Condado de Haza, Ribera del Duero
This wine is 100% Tempranillo which underwent malolactic fermentation and was aged for 15 months in mostly American oak. There was stinky red fruit with sweaty leather on the nose. In the mouth there were red grapefruit flavors at first followed by young, light, and simpler bright red fruit.

2005 Dehesa La Granja, Zamora
This wine is 100% Tempranillo which underwent malolactic fermentation in new oak barriques followed by aging for two years in barrel. There was a slightly brambly red fruit nose with a hint of balsam. In the mouth there was good mouthfeel to the young and focused fruit. The good acidity mixed with drying tannins. This is at a young stage and needs age. Tasty.

2000 Dehesa La Granja, Seleccion, Zamora
This wine is 100% Tempranillo which was aged for 30 months in new French barriques. The nose was mature with a little cedar but remained tight. In the mouth there was good minerality, racy flavors with easily expanded in the mouth. There were old oak notes and black fruit in the finish.

2008 Pesquera, Reserva, Ribera del Duero
This wine is 100% Tempranillo which was aged for 24 months in American oak barrels. The nose revealed hard black and floral aromas supported by some red grapefruit. In the mouth the delicate red fruit had red citrus back it then drying tannins.

2008 Pesquera, Tinto, Ribera del Duero
This wine is 100% Tempranillo which was aged for 18 months in American oak barrels. There was a young, tight nose. In the mouth the red and blue fruit was a bit chewy followed by a grapey finish and drying tannins. Needs age.

Table 28 – Dr. Fischer

Karin Fischer, Dr. Fischer

Karin Fischer aims to make mineral-driven wines that are food friendly.  Both of these wines show good characteristics.

2010 Dr. Fischer, Riesling, Estate
There was a light nose of white fruit and apricots. In the mouth the wine showed focus with nice, crisp perfumed white fruit which turned towards grapefruit.

2010 Dr. Fischer, Riesling, Ockfener Bockstein Kabinett, Mosel
There was a ripe and fresh nose. In the mouth the flavors were very precise, with lots of minerals, orange-like citrus notes, and a dry finish.

Table 28 – Weingut Fitz-Ritter

Achim Eberle, Weingut Fitz-Ritter

The Sekt was an easy-going drink but since I do not drink much Gewurtztraminer these days I was curious to try the Spatlese.  Though I would prefer a bit more acidity for this sweeter wine, it is nonetheless quite interesting with its melons, rose, and old-perfume.

NV Weingut Fitz-Ritter, Riesling Sekt, Pfalz
This wine is 100% Riesling. There was light, yeasty, delicate fruit on the nose. In the mouth it was apple-like with very crisp entrance into the mouth, very fine bubble, along with a good mouthfeel and acidity.

2010 Weingut Fitz-Ritter, Gewurtztraminer Spatlese, Pfalz
There was a medium strength nose of melons and ripe, floral fruit. In the mouth there were floral, rose notes, a touch of sweetness and perhaps lychee through. There was a long finish with old-perfume flavors.

Table 29 – Weingut Georg Albrecht Schneider

Ursula Muller, Weingut Georg Albrecht Schneider and Weingut Muller

I must admit I particularly liked the red Dornfelder Trocken.

2009 Schneider, Dornfelder Trocken, Rheinhessen  
The nose was very fresh with bright red cherry aromas. In the mouth the fruit was very focused, floral, and with a mineral vein before taking on black red fruit and good acidity.

2009 Schneider, Riesling, Niersteiner Paterberg Kabinett, Rheinhessen
The nose was light with medium to dark yellow fruit. In the mouth there was ripe, yellow and white fruit, underlying acidity and minerals. There was some residual sweetness.

2010 Schneider, Riesling, Niersteiner Hipping Spatlese, Rheinhessen
There was a delicate yet lively nose. In the mouth the floral yellow fruit was ripe with plenty of acidity and a long, textured finish.

Table 29 – Biohof Pratsch

Jan Kux, Naturally Organic Agriculture, Biohof Pratsch

Of these three wines I enjoyed the Gruner Veltliner Rotenpullen for its balance of minerals and acidity.  One could drink this wine without food, which is typically what I do.

2011 Biohof Pratsch, Gruner Veltliner, Weinviertel
This had a nose of apples and yellow fruit. In the mouth there was almost piercing acidity, calcium like minerals, and a dry aftertaste.

2010 Biohof Pratsch, Zweigelt, Weinviertel
There was a light red nose. In the mouth the young, grapey flavors mixed with good acidity, some texture, and purple flavors in the finish.

2010 Biohof Pratsch, Gruner Veltliner Rotenpullen, Weinviertel
This revealed stones on the nose. It was richer in the mouth with stones, and more focus.

Sancerre and Sudburgenland from Weygandt Wines

These two wines are imported by Peter Weygandt and available for purchase at Weygandt Wines.  The Gerard & Pierre Morin cost $25 and the Uwe Schiefer cost $23.  Of these two wines I preferred the Schiefer.  It is an interesting and well-made wine that I recommend you try.

Eisenberg Vineyards, Imgae from gerri_wien7 (flickr)

The fruit for Uwe Schiefer’s wine is sourced from the Einsenberg  vineyards.  Located halfway down the eastern portion of Sudburgenland, these vineyards are located on bedrock that rises over 400 meters in elevation.  The soils are generally schiste and slate with the upper vineyards containing more limestone and the lower vineyards more sand.  This area has a long history of prestigious vineyards dating back to the 14th century.

2009 Uwe Schiefer, Blaufrankisch, Eisenberg, Sudburgenland
This wine is made from Blaufrankisch that was sourced from 5 hectares of vineyards worked by Uwe.  He is changing all of his vineyards to biodynamic. This wine has a nose of red candy with ample amounts of white pepper.  In the mouth it starts with leaner red fruit and ample acidity which is followed by whiter pepper and an aftertaste with spice.  Jenn found “raspberry candy” flavors that were very pure and “overt.”  There was also notes of enjoyable red grapefruit. *** Now-2015.

2009 Gerard & Pierre Morin, Sancerre
In the mouth the cherry fruit is fresh with lively acidity that moves from the sides of the mouth to the tip of the tongue before one salivates.  This light to medium bodied wine has firm tannins, hints of tobacco, and a steely personality.  It takes like a cooler climate with, perhaps, a touch of greenness. * Now.

2010 Leo Hillinger, Zweigelt, Burgenland

The Winery and Cellar, Image from Leo Hillinger

Phil recommended that I try this Austrian red wine from Leo Hillinger and I am glad that I did.  Leo Hillinger took over the family wine business from his father in 1990.  Since then he has steadily transformed the business by acquiring select vineyards and building a new winery and cellar which was opened in 2004.  There are now 46 hectares of vines managed using biological and organic techniques instead of chemicals.  The grapes are hand harvested and destemmed.

Vineyard, Image from Leo Hillinger

This wine is imported by Select Wines of Chantilly, VA and available for $16 at MacArthurs.  This is the least expensive of the Classic series and a strong, flavorful value.  This wine will appeal to a broad audience and is a good introduction to both Zweigelt and Austrian wine.  It would also be a fun alternative for Thanksgiving!  The introductory quality of this wine has left me curious to try his more expensive selections.

2010 Leo Hillinger, Zweigelt, Burgenland
This wine is 100% Blauer Zweigelt sourced from the Baumgarten Rust and Altenberg Jois vineyards.  It was fermented and aged in stainless steel tanks.  There is a medium nose of lifted pepper and fruit.  In the mouth, the flavors start with tart, ripe, red fruit.  The red flavors and acidity are at the tip of the tongue followed by a blue fruited midpalate with surprising medium-bodied weight.  With air the fruit takes on sweet, orange and floral notes. *** Now.

Two From Cotes du Rhone Villages and One From Wagram

I periodically take a look through my tasting notes to find wines that I have accidentally skipped over.  I came across these three wines which were tasted during August and September.  We have drunk several bottles of the Domaine Andezon since its release.  While it is not my type of Rhone wine, it offers good value and will certainly please dinner guests.  The Domaine Piaugier is pure Counoise which makes it interesting because this is typically blended into wine.  Tablas Creek finds that Counoise balances the strong tannins of Syrah but in this wine the tannins overpower the fruit.  For this reason I would pass on this wine.   After enjoying the 2008 Weingut Leth Fels, Roter Veltliner I tried the affordable Gruner Veltliner.  While the Gruner is a good wine I would recommend spending the extra $2 to purchase the Roter.

These wines were purchased at MacArthurs.  The Domaine Andezon is available for $16 and the Weingut Leth is available for $14.  The Piaugier cost $15-$20 but is no longer available.

2007 Domaine Andezon, Granacha Vieilles Vignes, Cotes du Rhone Villages, Signargues
This wine is 100% Grenache produced from 80+ year old vines.  The wine is aged for eight months with 50% in used barrels and 50% in tank.  It was bottled unfined, unfiltered, and without sulphur.  This wine has candy like flavors.  The blue fruit is complemented by sweet spice with lifted perfume throughout. It is medium bodied with rich flavors, some lipstick notes but the fruit is a bit too candy-like for me.  I would never guess this is from the Rhone. ** Now-2017.

2005 Domaine de Piaugier, Tenebi, Cotes du Rhone Villages, Sablet
This wine is 100% Counoise sourced from 55-year-old vines.  This wine is aged for two winters in one to four-year old oak barriques.  On the second night the fruit is better developed but there are still ample, super fine tannins.  This wine has very clean red fruit flavors with some hints of Strawberry sweetness and tart notes.  On the third day the fruit puts on an enjoyable powdery quality.  But in the end, the power of the tannins far outstrip the fruit. * Now-2017.

2010 Weingut Leth Fels, Gruner Veltliner, Steinagrund, Lagenreserve, Wagram
This wine lasted well over three days.  There is a crisp, light nose of white fruits.  In the mouth this bright wine has apple-like fruit that is crisp with acidity and a tart in flavor.  This assertive wine has a nice texture and mixes in pleasing minerals.  It is a good wine but I prefer their Roter Veltliner. ** Now.

Tasting South African Wines with Lou

Lou and Aaron

Lou came over last week to taste a selection of South African wines with Jenn and myself.  We usually alternate houses for our mid-week tastings but his situation is a bit chaotic due to his current expansion.  As I recently saw , both his kitchen and dinning room have been relocated into his living room.  An odd sight but quite convenient.  If you think that all we ever do together is drink wine, eat cheese, and eat salami then you are correct.  We both love wine and spend significant amounts of our free time buying, tasting, reading, and writing about wine.  While I now write posts for this blog Lou writes in his journals.

We did not take a group ranking.  The Vilafonte and Boekenhoutskloof were distinctly different from the other four wines so of these two I would rank them:

1. 2007 Boekenhoutskloof, Syrah
2. 2006 Vilafonte, Series M

Of the remaining four wines I would place the 2002′s on top.  Lou tried the Camberley on the third night and found it “pretty shot”, shame!

1. 2002 Camberley, Cabernet Sauvignon/Merlot
2. 2002 Kanonkop, Cabernet Sauvignon
3. 2005 Kanonkop, Paul Sauer
4. 2003 Rudi Schultz, Syrah

The Bottles

The Camberley was purchased from Caroline’s Fine Wine Cellar in Cape Town and the remaining wines were purchased from MacArthur’s over the last year or so.  As always the wines were double-decanted then served blind.  The leftovers were split up, injected with Private Preserve, then retasted later.  We started with the Salomon, which I realize is an odd choice, but as Jenn does not like Riesling, I wanted to share the bottle with Lou.  I have listed the wines in the order that we tasted them.

Starter - 2006 Salomon, Riesling Pfaffenberg
This wine is 100% Riesling from vines grown on gneiss and granite.  This wine was a golden color.  It had a honey-like nose that was soft with notes of yeast.  In the mouth there were soft flavors of apple, stones, and a nice mid-palate texture that went with the tree-fruit acidity.  It was balanced. *** Now-2015.

1 - 2006 Vilafonte, Series M
This wine is a blend of 44% Cabernet Sauvignon, 39% Merlot, 14% Malbec, and 3% Cabernet Franc.  The wine was fermented with 50% natural yeast and 50% inoculated then aged for 18 months in French oak barrels.  This stood out with its distinct profile.  The nice mouthfeel was creamy with fruit, minerality, and vanilla notes.  It was refreshing to drink, “mint” according to Lou, with resolved tannins and a creamy finish.  On the second night this modern wine was young in profile with tart and bright fruit, minerals, spicy, and hints of coconuts. ***(*) Now-2017.

2 – 2002 Camberley, Cabernet Sauvignon/Merlot, Stellenbosch
Lou purchased this for 90 Rand at Caroline’s Fine Wine Cellar in Cape Town.  This wine is a blend of three-quarters Cabernet Sauvignon and one-quarter Merlot.  The fruit was sourced from eight year old vines with the wine aged for 14 months in 60% new French, Russian, and American oak.  It was obvious that this was a mature wine with its medium strength nose of older aromas.  The soft flavors were savory with notes of barrel toast.  Mature with a rich body, this was a well made wine.  On the second night the nose took on mint while the body maintained its plumpness and good texture. *** Now.

3 – 2005 Kanonkop, Paul Sauer, Stellenbosch
The Paul Sauer is a blend of approximately 70% Cabernet Sauvignon, 15% Cabernet Franc, and 15% Merlot that is aged for 22-26 months in new French oak barrels.  It had the lightest nose of these first three wines.  Though light, it was appealing with dry dusty herbs that contained a Lavender aroma.  In the mouth it had green pepper, the most acidity, and a slight, tannic aftertaste of barrel influences.  It left a chalky impression and was “medicinal” to Jenn.  On the second night it was a bit strange with a prickly introduction followed by spice, an ethereal medicinal midpalate, and some heat.  Definitely out of whack. Not Rated.

4 – 2007 Boekenhoutskloof, Syrah
This was the second distinctive wine.  This wine is 100% Syrah from a specific parcel located on decomposed granite.  The vines were planted in 1993.  The grapes were fermented with natural yeast then aged for 23 months in barrel.  The nose was markedly different with a young Syrah notes and fresh grit that jumps into one’s nose.  Rich in the mouth with red currant, a savory character, and some clean, jammy fruit.  The aftertaste is inky with mint and sweet cream.  On the second night the wine still stood out and had continued to develop over the previous night.  While the nose was simpler the flavors in the mouth continued to change. ***(*) Now-2017.

5 – 2003 Rudi Schultz, Syrah, Stellenbosch
This wine is 100% Syrah from a single vineyard located on a granite base with coarse sand on gravel and some wet clay.  The grapes were fermented with natural yeast then aged for 20 months in 30% new French oak barrels.  This was simpler in flavor with fresh, red fruit that was smooth in the mouth and delicately mixed with garrigue.  A mature, modern wine with flavors that drop off as the aftertaste is approached.  On the second night, there is a delicate nose of herbs.  The somewhat mature flavors mix with vegetables, “earthy straw flavors” according to Jenn, then the wine thins out becoming simpler with hard blue flavors. * Now.

6 – 2002 Kanonkop, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon aged for 22-26 months in new and second-fill French oak barrels.  It started off with a medium-strength dirty nose with a green vein.  In the mouth the initial fruit was youthful then turned older and spicy when it mixed with old perfume.  It felt disjointed.  On the second night Jenn found “kiwi skin nose”, a bit of roast, more astringent red fruit, dry herbs, coarse tannins, and some heat. ** Now.

The Corks

2009 Anton Iby, Blaufrankisch Classic, Burgenland

Anton Iby is owned and run by Anton and Johanna Iby.  While they Iby family cultivated vineyards for several generations, it was not until 1983 that they became one of the first to establish a winery in their region.  This estate is located in Mittelburgenland and produces only red wines.  All grapes are sourced from their 30 hectares of vineyards.  The vineyards lie on hills with steep slopes at an altitude of 200-270 meters.  The soils are clay with layers of gravel and iron.

The Iby Winery, Image from Iby Rotweingut

Burgenland is a famous wine producing region of Austria that is located at the eastern end bordering Hungary.  Middleburgenland was recognized as an official region in 2006.  This wine is certified Mittleburgenland Districtus Austriae Controllatus (DAC) Classic.  This means the grapes must be sourced from the Mittlleburgen region and must exhibit the typical fruity and spicy notes.  It may be raised in traditional large casks or stainless steel and at most, may show a very light oak note.   This wine is 100% Blaufrankisch sourced from vines that are 3-30 years old.  The grapes are harvested during the middle of October and the resulting wine is aged for 7 months in large Austrian wood casks.

The Durrau and Gfanger Vineyards, Image from Iby Rotweingut

I purchased this wine for $15 or less at MacArthur’s.  I admit that I have no experience with Austrian red wine since I cannot recall the last time I drank a glass!  As a result this served as a good introduction for me.  While I am out looking for other bottles to try, I recommend that you give this one a go.

2009 Anton Iby, Blaufrankisch Classic, Burgenland
This wine revealed tart red berries, some blue fruits, and a little bit of herbs.  There are some notes of pepper and spice.  The prickly acidity enlivens the wine.  There is a good aftertaste.  This is a refreshing wine that may be drunk in the near term though the back label suggests it will age for 3-6 years.

Update to Post on 2008 Weingut Leth, Roter Veltliner, Hofweingarten

When I first looked into this wine I could not find any information about the Hofweingarten on the Weingut Leth website.  I found some information on the Domaine Select website but I was still curious so I contacted Weingut Leth.  Franz Leth replied earlier this week and kindly included a label image and information about the wine.  This is a selection produced specifically for Domaine Select.  It is made in a manner to “combine perfect fresh and fruity character with creamy texture.”  I have updated the 2008 Weingut Leth Fels, Roter Veltliner, Hofweingarten, Lagenreserve, Wagram post.

The Hofweingarten is made from grapes sourced from various loess soils.  Loess is German word meaning “loose” and stems from usage in the Rhine valley.  These are layers of wind-blown silt that are a mixture of loam, sand, and chalk.  They are loosely cemented by calcium carbonate.  These loess layers are up to 20 meters thick in the Wagram area.  This allows the vine roots to reach deep for water and minerals.

Loess Soils, Image from Weingut Leth

It is always a joy to correspond with a winery.  Not only do I get to learn more but I get to conveniently share it.

2008 Weingut Leth Fels, Roter Veltliner, Hofweingarten, Lagenreserve, Wagram

Franz Leth, Image from Weingut Leth

Weingut Leth has been producing wine since the 1960s.  The soils are composed of an incredibly thick layer, up to 20 meters, of loam, sand, and chalk that provide both water and minerals for the vines.  The grapes are sourced from such vineyards as the Schieben, Brunnthal, Floss, Wagramterrassen, and Steinagrund vineyards.

Vineyards Near Fels am Wagram, Image from Weingut Leth

The Hofweingarten is a special wine just for the Domaine Select importer.  The grapes are sourced from various parcels located on Loss which are sandy gravel soils.  These parcesl are located on terraces between 200 and 300 meters.  This 100% Roter Veltiner is produced from vines that are 15-20 years old.  No herbicides have been used for 25 years and the vines are not irrigated.  The grapes are hand harvested then fermented and aged in stainless steel for three to four months.  There were 350 cases produced.

Franz Leth Junior, Image from Weingut Leth

I bought this wine for $16 from MacArthur’s.  I must admit I rarely drink wine from Austria so this was a bit of a wake up call for me.  I recommend this wine and will certainly be picking up other selections so I may explore this region in depth.

 2008 Weingut Leth Fels, Roter Veltliner, Hofweingarten, Lagenreserve, Wagram
This wine has a light color of green-yellow.  I drank this bottle over three nights and it held up quite well.  The nose released aromsa of crisp, green apples.  In the mouth this medium-bodied wine show ripe fruits that, again, tilt towards apple flavors.  The acidity comes out in the begining and keeps things lively as stone qualities and sweet fruit develop.  There is a gritty, tannic nature to the finish.  Good robust stuff that shows overall balance!  *** Now.

New World Syrah and Cabernets at Jace’s House, 18 March 2011

These notes are from a tasting that Lou and I attended at Jace’s House.  My brief notes are below.

The Bubbly and Whites

N.V. Ulysse Collin, Extra Brut Blanc de Blancs, Champagne
The light nose was yeasty.  In the mouth there were apple flavors, almost salty, and nice acidity.

1995 Château Pape Clement, Blanc, Pessac-Leognan, Graves
The nose was oxidized.  Flavors of tart apples, clearly past its prime, wood, almost Jura-like, with its persistent oxidized aftertaste.  Seen better days.

1999 Domaine Borgeot, Santenay 1er Cru Clos de la Comme, Santenay 1er Cru
The nose was light and refreshing.  With air there were sweet fruit flavors, crisp acidity that caused the mouth to water, still steely, with almost fine tannins.  A good drink!

The Cabernet Sauvignons

2002 Karl Lawrence, Cabernet Sauvignon, Napa Valley
This was clearly young, clamped down, sporting primary dark fruits with a dose of tannin. I’d sit on this for a few years.

1997 Heitz Cellar, Cabernet Sauvignon, Trailside Vineyard, Rutherford, Napa Valley
This was my favorite of the first flight. There were ample amounts of ripe fruit with a lovely amount of earthiness and spice. It was big and dense in the mouth without being over done and took on a racy character through the evening.

1991 Beringer Vineyards, Cabernet Sauvignon, Private Reserve, Napa Valley
This was my second favorite of the flight. I got a bit of menthol on the nose. It did not have the weight or power of the Heitz but was lovely and plenty of life left.

2000 Bodegas Caro (Barons de Rothschild / Catena) Caro, Mendoza
This was my least favorite of the night. An almost off-putting nose like the inside of a perfumed, old chest of drawers with dense, sweet aromas.

1985 Dunn Vineyards, Cabernet Sauvignon, Napa Valley
This was my third favorite of the flight. It had a lovely, garnet color to it. It tilted towards tart, sour red fruits with a bit of greenish on the finish. The fruit was a bit too tart in my mind.

The Syrahs

2007 DuMOL, Syrah, Eddie’s Patch, Russian River Valley, Sonoma County
This was my least favorite of the Syrah’s. It had an odd, light nose but in the mouth it was rich, creamy, lovely feel but as a whole it was almost out of control.

2007 Betz Family, Syrah, La Côte Rousse, Red Mountain, Columbia Valley
This was my second favorite. The light nose moved on to structured, blue fruit, and tannins. It showed a young, inky personality that clearly needs more time. I’d sit on this for several years.

2007 Cayuse, Syrah, Cailloux Vineyard, Walla Walla Valley, Columbia Valley
This was a clear standout with its light, spiced fruits and a creamy, lifted palate. A nice wine and so easy to drink. My favorite of the Syrahs.

2007 Tensley, Syrah, Colson Canyon Vineyard, Santa Barbara County
This surprised me at the end of the night when it finally showed rich, spiced fruit. But the heat at the end was just too distracting. Drink this one cool!

2001 Long Vineyards, Johannisberg Riesling Botrytis, Napa Valley
The wine was a caramel color in the glass.  There was a light+ nose of botrytis, fresh caramel flavors, apples, but not enough acidity.

2006 Josef Lentsch, Trockenbeerenauslese Dankbarkeit, Neusiedlersee, Burgenland
This showed fresh fruit, ethereal, lots of fresh fruit, acidity, and grip with a creamy coating.  Quite nice.

1990-2004 Pegau Vertical in DC

Due to some cancellations I was able to attend a Pegau tasting last night. It was hosted by Doug Damron in the private room at restaurant 701. Present were Doug Damron, Robb Johnson, Rene Sepulveda, Paul Himes, Jim Cahill, and myself. I had met Doug and Robb once before. Even though I was the new one in the group I felt welcomed by all. The sommelier provided excellent and enthusiastic service. Doug arranged for the following wines to be tasted: 1990, 1995, 1996, 1998, 1999, 2000, 2001, 2003, and 2004.

9 vintages of Pegau!

The small back room was a cozy setting for the six of us. It was particularly exciting because only six of us would be sharing the wine. The ample pours in the numerous wine glasses let us revisit the wines throughout the evening. Before we set out to taste the Pegau we geared up with two excellent white wines.

2005 Talbott, Chardonnay, Sleepy Hollow Vineyard, Monterey
An up front big style of chardonnay. The nose showed softer aromas of butter and some toast. In the mouth the wine was creamy with sweeter fruit than on the nose. It was a tasty wine but after having the Kongsaard I thought it lacked focus.

2006 Kongsgaard, Chardonnay, Napa Valley
This was great to smell. A medium+ nose that was quite perfumed with stones and lemon. In the mouth it was still tight and didn’t give up as much as the nose. There is ample acidity and verve. Compared to the Talbott this was precise in the mouth.

Rene, Robb, and Jim

The wines were served in pairs with new glasses brought out for every wine. The wines were not poured in order of vintage but I have listed my notes in vintage order. The 1990 was voted as the best wine for drinking and the 2001 was voted as the best wine for aging. It was a fun lineup.

1990 Pegau, Cuvee Reservee
A youthful medium opaque garnet-ruby in the glass. At first there was a light nose of pencil box, some minerals, and blue fruit. Throughout the evening the nose opened up and expanded, more so than in the mouth. I’d say it was the best expression of the spiced Pegau nose. There was cool blue fruit in the obviously structured wine. There are still very fine tannins with a good aftertaste of dark blue fruits. In the end I thought the nose delivered more than the palate. This was everyone’s wine of the night for drinking now.

1995 Pegau, Cuvee Reservee
A medium nose of earth and black pepper. Lots of good funk going on. This showed dark red fruit, again structured, but with good acidity balanced by fine tannins. I thought it delivered consistant characteristics throughout the night. It edged out the 1996 to me.

1996 Pegau, Cuvee Reservee
A lighter nose than the 1995 but showed very similar earthy/funk notes. In the mouth this was tighter but gave up dusty red fruit. The initial structure gave way to some sharp and angular flavors. There was an ethereal aftertaste. Aromatically the 1996 and 1995 were very similar with the 1990 related but more refined.

1998 Pegau, Cuvee Reservee
Some found this very stinky. To me this medium strength nose smelled of old-ladies perfume and exactly like the inside of a florest’s shop. It was an interesting nose but disappointed with short, sharp flavors that were weak. I suspect this was a subpar bottle.

1999 Pegau, Cuvee Reservee
A medium+ opaque color of ruby with some garnet. There was a calm fruity nose. In the mouth there was big red fruit, riper and more acidic than the 1990. The softer, tarter fruit makes way to fine tannins. It slowly developed a Pegau aroma then faded away. This was my least favorite after the subpar 1998.

2000 Pegau, Cuvee Reservee
A light nose of delicate, dark fruit. In the mouth there was steely, spiced fruit with very fine tannins that were held in check. This was more backwards than the 2001 and was undone by the chunkier finish that was out of whack with some heat.

2001 Pegau, Cuvee Reservee
This was good stuff and was voted the best wine for aging. A very tight nose that had a lot lurking underneath, dark fruits and tobacco. In the mouth there were dark, spiced fruit, sweet cinnamon flavors that this substantial wine delivered in perfect balance. Everything is there and sings out great potential. A notch up from the 2000.

2003 Pegau, Cuvee Reservee
If this was served blind it might be mistaken for an Australian wine. Dark fruit on the nose makes way for a mouthful of big, ripe, hot blue-red fruits. This is a full force, tannic monster. I don’t think it has the complexity nor the potential of the 2001.

2004 Pegau, Cuvee Reservee
The youngest Pegau in all meaning. There is brighter red fruit in this wound-up wine, typical Pegau flavors, and a fair amount of tannins. It didn’t budge much with air and isn’t fun to drink yet.

Paul, Doug, and myself

The following was poured with the 2003 Pegau:
2003 Meyer Family, Syrah, Mendocino
Blue fruit on the nose with eucalyptus notes. In the mouth there are big, dark fruit flavors with new tannins that creep up on the fruit. The acidity plays out at the end. This is not a lush wine and needs time to integrate.

And finally to wrap things up a TBA. I only jotted down the shortest of notes. I didn’t look at the bottle so perhaps someone could state which specific bottle it was.

1998 Alois Kracher, Trockenbeerenauslese
Very sweet, round, fat with obvious residual sugar. Concentrated apricot flavors. I’d be curious to try this in 20 years.

All done!

Best,

Aaron