I was able to get 2 2021 klaus, was debating if I should try one of those also or wait.
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Changing it up. Lemon/citrus, stone fruit, minerality, somewhat balanced, has a bit of an oily texture on the palate. Not a bad wine but not overly thought provoking.
Saved half of the bottle to finish tonight, hoping for some further developments.
2013 Nikolaihof Stein Hund Reserve
Subtle, complex and fascinating. So subtle and complex it is hard to describe. Herb-infused lemon zest (slightly bitter, like the pith) with wet stones, ginger and nut oil is the best I can do, but that really understates everything going on. Texturally subtle, too, delicate but with real depth and persistency. This was remarkably good.
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As much as I love Kruger Rumpf, I have never been a fan of Burgberg.
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I gathered a selection of Riesling from Bottle King (I’m in northern NJ). So have been drinking through those to see what I like. This was lower on my list of enjoyment. I didn’t catalog which it was, but I enjoyed a Dr. Loosen GG from maybe the 19 or 20 vintage. Also enjoyed a 2020 Willi Schaefer Graacher Himmelreich. Those have been my favorite so far that I’ve found on the shelves there.
It’s been harder for me to find nice Riesling selections locally.
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Might as well order from Flatiron if you are that close to NYC.
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Will check it out. I don’t often go in to NYC so would likely save that for cooler shipping weather.
Plucky Wines has treated me well and has a nice selection, it’s ~25 mins. I also drive by Gordon’s wines in Waltham on my way to the in laws. They too have a decent selection.
Appreciate the feedback.
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Marty’s in Newton might be another stop on your visits to the in-laws.
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Try one! I personally thought the sweet spot in 2021 MSR generally was Spatlese because the wines tend to have enough RS to buffer the intense acidity of the vintage. And Falkenstein tends to label as Spatlese what other houses might label as Kabinett.
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Wow. A blast from the past. I haven’t seen/bought these since the 90’s. I had to learn how to pronounce
Fruhlingsplatzchen.
Kruger Rumpf doesn’t make wine from that site.
Huh. I don’t know why I thought that. I looked on CT and very few wines from the ‘80’s & ‘90’s are listed. Is it possible they once had holdings there?
Nope. They never had Fruhlingspatchzen.
I adore this wine, I have a couple ‘17s and wish I had picked up more when I had the chance. Would love to try one with some more age on it like this. I have had the Vinothek before, 2002 I think, which was another beast entirely.
Jonas Seckinger - 1 Tal 2022
Was blinded this after a casual dinner, and no, couldn’t call it as Riesling. Started with Weissburgunder, ended with Sylvaner, but no, Riesling.
It was veeeery reductive on opening. Sesame seeds. A bit of ripe white fruits, strong acidity. There’s a lot of depth and body here with both smoke and saltiness. A slight oxidative component. I don’t know how this will show with age, but I’m thinking it’ll end well. I think this is just way too young right now.
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I really like the majority of the Seckinger wines.
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Your top 8 and mine are identical. I happen to like Von Winning and Koehler-Ruprecht a lot, polarizing as they may be. Wittmann, too. I’ll need to check out Weiser-Kunstler and Vollenweider soon. Maybe we can do a #reislingstudy in Tx? San Antonio or Houston would be happy to host!
Weingut Heymann-Löwenstein Winninger Röttgen GG 2017 - I don’t know if this is my favorite style of riesling, but definitely got me out of my comfort zone. Nose was pretty energetic and is what I associate much more with riesling, rock/acid/light garden hose, some sharp granny smith apple, but the palate was completely different. Much softer with loads of ripe stone (apricot, necatrine, yellow peach) fruit leaning into the creamy/malo side of things, age is starting to peek through but mostly shows as fully integrated and less acid driven. Reminded me somewhat of the bischofliches katerloch I posted about a few weeks ago, but much more fruit forward than savory/herbal.
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I think ripe stone fruit is also pretty typical of riesling, lots of different faces depending on site/ripeness, etc.
But yes, the HL Röttgen does often seem on the riper heavier side of things. I’m no expert on why that is the case, but I tend to prefer their wines from Uhlen, which are brisker and more savory (even accounting for stylistic shifts across past 10-15 years).
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Just listened to the Pater Jakob Kuhn interview on IDTT and found it quite moving.
For Apple mobile users:
[Peter Jakob Kühn Found Quality… - I'll Drink to That! Wine Talk - Apple Podcasts]
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