How old Möbitz and vintages? Have only had the wines from 2014 and onward 3-4 years after the vintage. They seemed to have the stuffing to keep going, were very primary then.
Markovic has a reputation for heavy oak. I have not tried them. I think he makes his wine at the same place as the Wasenhaus crew.
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A little older than that. It is not that they are bad just no evolution and seem to be in decline. I still have a lot so we will see.
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I have some 2006 and 2007 Josef Walter Bürgstadter Centgrafenberg Spätburgunder and some 2009 Rudolf Fürst Hundsrück Spätburgunder Großes Gewächs. From other Hundsruck’s I’ve had–I’ve been treating them like top Burgundy. Guess I should open one.
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We have E&M Liason and Meyer-Nakel estate. I’m really fond of both. Meyer-Nakel Blue Slate in the offing.
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Day two update on:
Charlotte & David Beck, HuesWii Pinot Noir, 2018.
It feels more floral and green and less sweet. Nose certainly improved a bit and overall i like it better now. No mousey issues in sight even though the total sulfites is only around 10-15 mg/l (if i can trust the internet). If i buy more I will certainly let them sleep for a year or two.
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Big fan of wines from the Ahr here, noticed that not many people referred to them above. Jean Stodden and Meyer Näkel are amazing for my taste, GG Herrenberg from the former and Pfarrwingert from the latter. Stodden can be a bit heavy on the oak but once it integrates it is absolutely amazing. Pfarrwingert with some age is world class in my opinion. I bought double mags for the north years of my girls.
In Ahr wines, I really adore this “herbal spicy bacon” note, if that makes sense.
And it’s such a breathtakingly beautiful region! I walked the Rotweinwanderweg (“red wine hike”) from Ahrweiler to Altenahr and it was absolutely breathtaking.
The devastation from the flooding of July 21 was still very visible during my visit in May of this year. Vineyards are fine but still an enormous amount of houses with ground floors just completely destroyed.
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Two Spätburgunders that I’ve enjoyed in the past, which that have yet to be mentioned here, are Markus Molitor’s Brauneberger Klostergarten Pinot Noir (the 2014 *** is the easily best I’ve red wine that I’ve had from the Mosel) and Schlossgut Diel’s Caroline.
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What is the oak like on the Molitor?
Above average for German Spätburgunder, but it’s very well integrated. Moderate compared to top CA and Oregon Pinot Noir.
Definitely not as oaky as Stodden or Karl Johner (haven’t seen the latter in years though).
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I have had Steinmetz’s Pinot Noir Unfiltered several times. It’s been solid and a good value.
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“Top CA and Oregon Pinot Noir” covers a lot of ground, from Marcassin to Kelley Fox. Can you give us a better idea of what you mean here?
Molitor’s Trarbacher Schlossberg is consistently pretty outstanding, when produced.
I’d say that the oak regimen at Molitor has started to take a shift for the better in 2018; less new oak, and less toast.
The Rings’ brothers Felsenberg GG, Saumagen GG, and Steinacker Erste Lage are all three really good wines, the '20s really impressed me this summer, arriving in a few weeks to me stateside.
Steinmetz is another producer who’s '18s impressed me mightily, and which have taken a new step up in his cellars, with no bad oak anymore, only used barrels from a pretty darn famous Vosne producer. There was a delicacy and prettiness to his '18 Kestener pinot noirs that I was not expecting whatsoever.
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Julia Bertram, now together with her husbond under the name Bertram-Baltes, also makes some nice wines in Ahr.
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I am really hoping for at least some German vintners to make some astounding German Pinot Noir from the 2022 vintage. But that is only if they have been able to pick fruit that hasn’t lost all or most of it’s acid and not overly ripe, which is going to be tough in this hot and dry vintage. 
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Anyone has some experience with the wines of Daniel Twardowski?
Pretty booming name with his ‘Pinot Noix’ wines. And the Hofberg Reserve might me the most expansive Pinot Noir in Germany.
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In Germany for a wine to be named a vintage Spätburgunder, it must consist of 85% from that vintage.15 % can be different grape sorts, regent for instance gives the dark colour germans associate with power. Similiarly wines from other vintages can be added to add acidity or structure. So long as there is no transparency of what is actually in the bottle, I would be very sceptical of german spätburgunder.
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Would you be worried about the higher quality producers (the ones in this thread for example) blending vintages/varieties?
As a btw, I know one producer doing a NV version in Andreas Durst.
This seems like a pretty spurious claim. I wouldn’t be concerned about this for any German producer of meaningful quality.
As long as the option exists and there is nothing on the bottle, I am sceptical.
The german consumer has a different idea of what Burgundy is about than what Burgundy actually is. The bulk of german Spätbrugnder is drunk in Germany, and very few customers apprecate a transparent wine, Transparency is equated with weak.