David M. Bueker wrote:That Donnhoff was totally past it. Don't you know that Donnhoff wines don't age? Calrity and purity were the two things that came to mind while I was drinking it. Did the creamiess develop after I left? I did not get that.
Salil wrote:1997 Dönnhoff Norheimer Kirschheck Riesling Spätlese
This is drinking superbly right now. There's a core of fresh white peach and citrus fruit flavours with an underlying crushed stone mineral element, and a more savoury, developed creamy character that emerges with air. The sweetness is rather restrained - this is very much a classical Spätlese rather than being a small/declassified Auslese, and there's bright acidity beneath that keeps it very nicely balanced. Yum.
Bill Hooper wrote:As you know, it was a warm year and some of the wines were acidified. Some producers that I've talked with have (very candidly) expressed concerns that the wines are becoming disjointed and unbalanced and perhaps won't age very well. Interesting thoughts, but of course we'll have to approach each wine as individual and go from there. From my view, many of the 2009s that I tasted last year were completely shut-down. Some are starting to wake up tasting a bit more evolved than they should after only two years, but who knows. There isn't yet much experience with adding acid to wine in Germany. In 2003, many did not because they didn't know how, making 2009 in effect the first trial for that method for a lot of vintners. In 2011 acidification was probably carried-out with a lighter hand and therefore less impactful. We shall see.
David M. Bueker wrote:Mark...Mark...Mark...
You know that Kirschheck was never better than when it was a cask sample. It's all been downhill since it left the loving embrace of the producer's cellar.