WineLovers Discussion Group

No stars on this bottling - just the regular Paterberg Spatlese served along side a spicier than expected paneer makhani.

The wine has developed some significant aged notes. This isn't surprising, as Strub does not make the longest lived wines, and the Paterberg is not the longest aging of his wines. That said the brown spices in the food really worked with the developed elements in the wine. The moderate sweetness handled the spice of the dish, and the overall impression was a wine that was totally ready to drink and drink up. I see no immediate danger of the '01 Paterberg falling apart, but no benefit to further cellaring.

thanks for memory jog, pretty sure my bottles of this are long gone (none show in CT, but I need to inventory a crate of mostly 01s and 02s that's on bottom of a pile). But it was a delicious wine. As were some of the 2001 Strub kabs ( Pettenthal?) that were about $10. I don't see Strub much these days

Terry still brings it in, though it is a more limited subset. The 2011 Niersteiner Pettenthal Spatlese is worth seeking out. It's close to feinherb in style, and would seem to be a very very versatile wine.

I'm still holding some 2001 Niersteiner Pettenthal Kabinett. It's actually less mature (at last tasting) than the Paterberg Spatlese. Of course it is a much more noble soil.

David M. Bueker wrote:The 2011 Niersteiner Pettenthal Spatlese is worth seeking out.

I would second that. What a tasty wine - and was a great companion with Indian food. As far as Strub goes (from the few that I've tasted), you can't beat the "Soil to Soul" bottling for QPR and sheer pleasure of drinking in my book.