David M. Bueker wrote:Once again, carrying this thread on my back (oof...), but with something a touch different:
2005 Strub Niersteiner Grüner Veltliner Kabinett Feinherb (Rheinhessen)
What you say, Grüner Veltliner in Germany? Surely you jest!
Dave Moritz wrote:Now a question: What does Feinherb mean?
David M. Bueker wrote:Did you have it with food? I find halbtrockens are some of the most food friendly wines around.
David M. Bueker wrote:This is both a bump and a new note in the thread:
Opened last week at a wine dinner:
Minimal leesy overlay on the nose. This is not a classically "stinky" young Grunhaus. Apple blossom, peach and river stones on the nose, and the palate is lush but very finely detailed. The peachiness is more restrained, accompanied by lime zest, apples and distinct minerality. There's also good acid balance here, more so than in many 2005s I have tried.
What's shocking about this wine is its approachability. Young Grunhaus tends to be so overlain with that leesy funk that it is impossible to taste until age 10-15 (or perhaps after 12 hours of decanting). This wine is not that way. It's right there now, though it has plenty of material and fine balance for aging. The new winemaker is already doing good things, though long time Grunhaus fans may be uneasy at the approachability of the wine.
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