The word “century vintage” is forbidden to use these days, BUT I have to say the vintage 2015 in Germany looks thrilling so far. It seems everything is on the right place respectively everything fits perfectly together. Normally I am a fan of cool-climate vintages and not such a fan of fruity vintages like 2009&2011. But it seems that 2015 is the best of both worlds, which means we have a dense&juicy fruit and at the same time clarity, refinement, chill and acidity. Also quite accessible already which is good for restaurants and also showing a big cellar potential. Conclusion, believe the hype.
Mr. Weil from Rheingau compared it with 1975 and a winemaker from Rheinhessen with 1971. I haven´t tasted the GGs so far, but the Spätlese and Auslese are spectacular and also the dry Rieslings looks promising.
So, moderate alcohol levels in the trockens despite the potential for high sugar levels? Or,is the acidity high enough to keep the wines energetic despite more alcohol than has been usual? Thanks for your post .
yes, the acidity is quite high in 2015 and keeps it in balance. For example, I had a 2015 Robert Weil “Gräfenberg” Auslese on Monday, normally I need some time to drink a bottle of Auslese, but this 2015 Auslese I could drink in 10minutes. In addition I had a 2015 TbA from Pfalz region 2 weeks ago, normally I have problems to drink a glass TbA, but in this case no problem the whole bottle. The high acidity keeps the alcohol in bay, provides freshness and drinking pleasure.
Luckily in the UK most of the top wines are available in bond (so reasonable assurance of provenance) for many years after release. I’ve been buying quite a few 96s of late for very fair prices.
I still buy most of my wines on release though, generally ordering the same few things and then tweaking a little after taking in September, much more reliable than the April samples flown in to London.