Salil wrote:Good grief Bill, isn't it rather early to be drinking a Bodenstein?
Salil wrote:2006 Weingut Hirsch Riesling Gaisberg (Kamptal)
Slightly reductive at first (screwcapped), but opens up really nicely with a bit of air to show bright floral and mineral flavours around a core of incredibly bright, ripe white fruits. Really enjoyable, though the alcohol on the back end does start to make itself felt as this warms up a little.
2004 Alzinger Riesling Smaragd Loibner Steinertal (Wachau)
Awesome. Starts out with barely a suggestion of fruit, just fresh basil, leafy and other herbal and floral scents leading into a palate that's all mineral and rocks with a polished, glossy texture. With some time green apple and grapefruit flavours emerge, fresh and kept really precise with the spine of acid underneath and this disappears all too quickly.
Salil wrote:Thanks Bill. I was wondering about grabbing a bottle of that next time I'm at Table & Vine, probably will as that sounds lovely!
Bill Hooper wrote:Salil, I do love the Steinertal. Thanks for the note. I've been so much happier with the '06 vintage in the Kamptal than in the Wachau (and generally happier with Gaisberg than with Heiligenstein too. Hmmm.) Hirsch is so on right now!
Salil wrote:I've found the 07s generally more enjoyable from most of my favourite producers...every FX Pichler wine I tasted blew me away. (The '07 Unendlich is one of the most incredible wines I've ever tasted.)
David M. Bueker wrote:1997 Nigl Gruner Veltliner Alte Reben
Hitting all the right notes now, this Grüner has developed some degree of aged character, but retains what is essentially Grüner Veltliner about it - namely green herbs allied to minerally fruit notes. Aromatically it bears some resemblance to older Chenin Blanc with a certain wooliness to the aromas, but in the mouth its all GruVee with a rich accent on the finish. Excellent wine.
Salil wrote:2007 Moric Blaufränkisch
Seriously awesome. Bright red berries, spices, herbs and faint smoky and earthy touches on a frame that's so silken and finessed it brings to mind a really good Chambolle-Musigny; there's really good acidity here keeping it incredibly fresh, light on its feet and precise and a long smoke and herb-filled finish.
Mike Filigenzi wrote:(Note: I copied this post from the main board when I realized that April is Austria month.)
2008 Sattler St.Laurent, Burgenland. $21, 13% alcohol.
Dark, grapey-purple color. Nose of boysenberry fruit with an aromatic spice component underneath. In the mouth, you get a lot of that boysenberry fruit with equally intense, tart acidity and just a touch of earth. Very soft tannins that barely break through in a finish that's has the fruit fading into the acidity.
Saw this at the store around the corner and figured what the hell - I hadn't seen a wine made from St. Laurent before. I have to say that this stuff strikes me as pretty disjointed right now. The dark fruit and tart acid just don't come together. They don't really fight each other, they just sit in their respective corners and refuse to play. It's obviously extremely young so I wouldn't be surprised if it evens itself out over the next year or two but at $21/bottle, I'm probably not going to find out. It strikes me as something that ought to be competing at the $10 - $15 range. Still, it was well worth the experience and I'd be interested in hearing of others' experiences with it.
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