They release two versions of the 2015 Geyersberg, one for $500 and another available in Wisconsin for $65? (Or is that site wrong?) Seems like it was all bottled in 2017, so that’s not the difference?
Liebe Lisa,
I hope you don’t interpret my remarks as an attack of any kind, on the winemaker, or their distributors, or people who enjoy the wines.
Just a brutally honest, highly subjective (isn’t it always the case?) assessment, based on an admittedly sketchy data set, and on what I gleaned from various channels.
As for their marketing, I cannot help but think back to the episode when a hilariously inept rep crashed a German wine board, trying (and failing) to sway the mood in favor of the producer …
I appreciate your contributions here and I am looking forward to your notes.
Riesling question: I have very limited experience with reisling but have had spectacular experiences with a handful of vintages of Domaine Weinbach Schlossberg cuvée Saint Catherine from Alsace.
I once asked here why it seems like Alsace Rieslings seem to be so rarely discussed on this thread. Was told that it’s a relatively small quantity produced in the first place, with poor/thin distribution in America.
So to the folks really in the know about the really great rieslings from everywhere else, Germany, etc. — if you’ve tried this Saint Catherine that I’ve mentioned, how does it compare?
I am a big fan of the Weinbach CSC, but I never see it for sale anymore. I used to have a go-to shop for Alsatian wines that I could hit up three or four times a year when visiting family. That shop basically quit carrying most of the wines. I think I was the only one buying them. Other than Trimbach (which I still buy some) and Dirler-Cade I no longer buy much from Alsace because I can’t find it.
Most of my Alsace Riesling dollars got shifted to Austria.
Thank you, David! But do you get the gist of my question? How would you compare/place the CSC in relation to other nice rieslings? Is there something distinctive about the Alsace style? How would you describe those distinctions vs the great stuff you’ve found in Austria or beyond?
Is a guy getting gypped on the whole riesling thing if the vast majority of his experiences have been limited to Alsace grand crus?
I have not had the CSC since the 2005 vintage, so it’s a little hard for me to say.
That said, the CSC I am familiar with had a bit of residual sugar but not too much. The wine also had good body/richness, which I liked a lot, and to an extent echoed my Trimbach CFE favorite (though the Trimbach was drier). When I switched over to Austrian Rieslings I found that same palate richness, though always completely dry. I am OK with that, as I get plenty of off-dry Riesling from Germany, especially with the wines labeled Feinherb or Halbtrocken.
I hope that’s closer to what you were asking, but if not, let me know!
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Yes, I would say that the CSC pushes toward the sweeter edge of what we’d call ‘dry’. But boy oh boy is it good, I’ve had the 2015, 2019, 2020 and 2021, with 2015 being the best (by far). One of my all time memorable bottles of white wine (for, like $110 
). It’s so luscious and rich.
FWIW, it can be misleading to compare Alsace, Austria and Germany. Alsace is just one region but Austria and Germany are countries, with lots of internal diversity across different regions.
Alsace is more analogous to some of the warmer German regions.
So many great wineries and wines, lots of angles for you to begin comparing and analyzing.
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This seems to be similar to some Napa Valley price strategies - price it (really) high and they will come. But I don’t think there is a market like that in the U.S. for any Riesling that isn’t named Muller or Keller.
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One more thing I’d like to add to this thread. For some years I used to live on West 12th btw Washington and Greenwich in the West Village. Right around the corner is Wallsee, a now (wow!) Michelin-starred place that’s a proper high-end AUSTRIAN restaurant in NYC. Had many, many incredible dinners there. The braised rabbit spaetzle is a dish I’d consider on the night before I’d get the electric chair the next day.
Anyway, for Riesling heads in NYC, and forgive me if it’s, like, I’m telling you that the Doobie Brothers broke up, this place has a stunning wine list with all manner of amazing Austrian wines, many Rieslings, etc. if anyone’s been there I’d love to hear, it was always favorite of all NYC restaurants when I lived there.
So you are cool with using racial slurs?
I assumed you just didn’t know. Good to know this is actually just who you are.
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And WTF are you implying with this?
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I would like to think not causing unnecessary pain and hurt to a community of people by not using a slur against them wouldn’t be considered “woke”
Interesting to know you disagree! It explains a lot
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Here are some Roma who say they find the term offensive! Brought to you by the power of the search function (you can also use this fancy information-gathering tool to find facts about wine on Wine Berserkers too):
Also, from that article I posted, a statement from someone who is Roma:
“I encounter a lot of people who tell me that they never knew the word ‘gypped’ had anything to do with gypsies, or that it’s offensive — especially when the word is heard not read,” says University of Texas at Austin professor Ian Hancock, who was born in Britain to Romani parents. “My response to them is, That’s okay. You didn’t know but now you do. So stop using it. It may mean nothing to you, but when we hear it, it still hurts.”
Anyway, maybe you should do yourself a favor and stop doubling-down on how it is so lamentable we can’t use offensive terms like back in the good old days without social consequences.
Let’s go back to discussing Riesling.
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So Roma who have college degrees have no right to take offense? 
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Anyway, I am going to end this thread drift right now (unless A CERTAIN SOMEONE is really determined to go fully unhinged and turn this thread into some crazy political screed)
- 2022 Willi Schaefer Graacher Himmelreich Riesling Kabinett #2 - Germany, Mosel Saar Ruwer (1/1/2026)
Quite easy to drink, but perhaps beginning to shut down a little. While the primary fruit is lovely, it is beginning to come across as a little syrupy and is lacking tension. It may be a product of there not being enough acidity to begin with (I didn't try this on release), but probably will just sit on my other bottles for a couple of years.
Posted from CellarTracker
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Yule, thank for the posts (and the wine related as well!).
Didn’t have that word in my vocabulary but glad to know it if I ever hear it.
I have group of Roma to thank for at best not being beaten up by a gang of 100 or so skinhead/nazis back in the days walking home after a night out. Could maybe outrun them, was fit back then, but that would have been a gamble with high stakes.
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Floral nose followed by lime zest and grilled Grapefruit flavors. Very long finish of sweet citrus. Kabinett level to my palate. Lacks a bit of complexity on the mid-palate. Nice wine.
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