von Schubert Maximin Grunhauer Abtsberg Kabinett - Light, ethereal. Lots of energy and tension. Super easy drinking delicious wine with a cool refreshing streak throughout. I did not get to taste at the Domain so this was my first 2021 from them, I bought more after trying it.
Ulli Stein Blauschiefer - DAMN! This is so good. My wife (whom adores Ulli) and I just kept looking at ourselves during dinner saying this wine really can’t be this good. Can it?? Great acidity, super dry but has a decent amount of structure and complexity for an entry-level type wine.
Ulli Stein Wiehwasser - Even though this is Ulli’s Feinherb counterpart to Blauschiefer this tastes close to dry given the acidity. Another fantastic light tension filled 2021 that is a beautiful food wine with similar levels of complexity and structure. Both of these wines are made from older vines that are least 60 years old and retail for ~$20.
Lauer Schonfels - First Kabinett from Schonfels. This is going to be a stunning wine. My third time having it and this seemed a little off. Possibly a small amount of TCA. Still have 3/4 of the bottle to check in on.
In summary I personally LOVE 2021! The wines are light, have delicious fruit and perfect levels of ripe acidity. And the wines are just a joy to drink.
This one was also pretty darn good and just kept improving over three days, letting a little fruit in on day three. Crazy acidity bite! Bought 12 bottles.
Continuing on with my exploration of the 2021s. Brought these to Momofuku Noodle Bar which incidentally is as great as every and corkage friendly.
2021 Dreissigacker Trocken - I bought this solely because there are not that many 21s on the shelves and I am interested in trying as many as possible. It was a lovely surprise. It could be said that it is a bit simple. Or it could just be said it is just enjoyable. It had lots of acidity and a character that reminded me of lemon juice combined with minerality. It did have a tiny bit of RS which was really needed to balance the acidity. With air this turned into a grapefruit like flavor. It was delicious and refreshing cold. I do recognize this might be too acidic for some. As an acid freak I loved it and will pick up a few more bottles. Great value $20.
2021 Julian and Nadine Haart Moselle Trocken - Initially lighter and much less acidic than the the Dreissigacker. There was a fascinating ginger or ginger ale component that was initially prominent. With 10-15 minutes of air this really showed its class. It is a much more serious wine that will need some time. The acids are ripe, polished if you will and in balance. There is so much structure to the wine that it almost feels backwards. This also has a grapefruit and mineral combination that I am starting to think might be the vintage. I look forward to following this wine over 5-10 years. Also a decent value at $32.
That Haart moselle sounds a lot like the ‘21 Lauer Senior Faß 6 I had tonight:
Wow, insanely good dry Riesling. Inviting aromas of fresh autumn apples, wet stone, and a bit of lemon wax. Explodes in the mouth, with generous green apple, lemon, ginger and grapefruit peel, filtered through a bucket of crushed slate. Plenty of acid, but not close to the eye-watering levels that I sometimes find in Lauer kabis, and is more rounded and fleshy in profile than I would expect in a 2021 dry Riesling. Medium+ finish, with hints of honey and wax. Really shows impeccable winemaking. 93
I never, ever, thought this would happen I might have found a riesling with too much acid!
I ordered a glass of 21 Beurer Trocken while traveling. And damn the acidity was insane and one dimensional. It reminded me of an extremely loud free jazz composition that goes on forever in a punishing fashion while you are dying for just a little rhythm reprieve from the cacophonous torture. I still enjoyed it but had a hard time finishing the glass without any food. I have never had a Beurer wine that I did not either love or at least like so I will try it again to get another read.
I have had a similar experience with a 2021 trocken; it begs the question whether all this tartaric acid will resolve with time or if it is as @Hans-Peter_Eisele claims.
Ah! Yeah, it being an entry level 2021 trocken seemingly makes the difference. The mid- to high level trockens have the substance to better hold up to the acid.
Still begs the question though…
