𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

In perfect shape, this Riesling blew my mind. It was alive, mature but still very young with lots of freshness.

The aromas were very expressive and ripe, offering notes of preserved lemon, ripe peach, syruped kumquat, wax, wet stones, old eraser and mild smoke (like the oldschool cap guns with smoke - a little matchstick-like). No extreme petrol.

On the palate, it was medium-bodied, off-dry, highly acidic but very rounded on the edges. Lemon wine gum, lemon zest, a hint of honeycomb (but not sweet), tangerine, ginger sweets and salt in the finish.

Such a pure wine! In love with these +30 years old Rieslings, where the marriage between sweetness and acidity is reaches a unique level.

• “Kabinett” is one of six designated German wine classifications and indicates the lightest style of German wines. The grapes are picked at normal harvest, typically in September when they have ripened, and shows an off-dry style, unless “Trocken” (dry) is mentioned on the label as well, which indicates a longer fermentation leading to less residual sugar content (a drier wine) and a bit higher alcohol.

Behind this label is a story of the great Staatsweingute (state wineries) of Germany, which are owned by the state and works like umbrella wineries, where smaller wineries finished their vinification. This label refers to the old state winery Niederhausen-Schlossböckelheim, founded in 1901, but by the A.P. Nr. on the label (1 750 053/10/84), the 750 refers to the bottler/the specific winemaker, which is Gut Hermannsberg.

Since 2010, the winery has worked under the official name of Gut Hermannsberg. They are also founding members of VDP.

 ⭐️93+/100⭐️ 𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

1984 Peter Lauer - Riesling Sekt Réserve

ℹ️ This wine is 💯 Riesling from the Saar sub-region of the Mosel, Germany. The fruit comes from the Ayler Kupp Vineyard (80%) and the Ayler Scheidterberg Vineyard (20%). Sekt is a sparkling wine using the traditional method or tank method. This bottle is labeled "flaschengärung handgerüttelt" which means it is bottle fermented (traditional method) and hand riddled. The Réserve bottlings are late disgorged bottles with at least 20 years of lees aging before release. This bottle was disgorged in November 2017. This wine has a low dosage of 4 g/l using sweet Riesling instead of sugar.

👃 Medium+ intensity on the nose. Aromas of apple cider, dried apple, dried apricot, cigar tobacco, hay, wilting flowers, and anise.

👄 The wine is dry, high lively acidity, low alcohol (9.5%), and medium- body. The bubbles are almost non-existent except on the tip of the tongue. Due to the prolonged lees aging, there is a slight caramel or coffee note on the palate. A medium length finish of dried orchard fruit, hay, and anise.

🔔 Wine Geek Warning ⚠️ This wine is the oldest Sekt that I have ever tried, and I don't exactly know what to think of it. The flavor profile is unique, with dried cigar, hay, and anise flavors showing up on a Riesling. It has a fair amount of complexity to it but feels like it has a bit more than one foot in the grave. I would need to explore more bottles to form a clear opinion, but this nothing like old Champagne nor young Sekt wines. If you have tried one of these, I would love to hear your thoughts. It sparked some curiosity. 🧠💭

 1984 Peter Lauer - Riesling Sekt Réserve @lauerwine ℹ️ This

2015 Weingut Ökonomierat Rebholz - Pinot Blanc Dry Pfalz (87 pts)

ℹ️ Biodynamic producer located in the south of the Pfalz appellation of Germany. Where they have 22 hectares of vines planted and all farmed Bio-dynamically 👏. One of the movers and shakers in the VDP, owner and winemaker Hansjörd Rebholz has been president of the Pfalz VDP association since 1999. The estate's production of 10K cases are 99% dry wines. They also have an interesting and diverse mix of grape varietals planted with only 40% dedicated to Riesling. Pinot Blanc aka Weissburgunder makes up 15% of plantings·

👃 Medium intensity on the nose. Aromas of lime blossom, acacia, Meyer lemon, key lime, custard, and wet stone·

👅 The wine is dry. Medium+ acidity and a noticeable pin prick on the tongue as you first taste it. Medium alcohol. Medium- body. The palate is more mineral than the nose. Flavors of wet stone, steeliness, lime zest, lemon zest, and key lime. The finish is medium length and quite floral with lime blossom lingering on·

🔔 Really beautiful example of Pinot Blanc. I respect the effort put into this entry level wine and 🍇 varietal. For the retail price of $20 this really delivers a lot flavor and complexity especially when compared to mass market Pinot Grigios at the same price point. Kudos to Weingut Ökonomierat Rebholz for having such a diverse line up and making them all have a unique voice

 2015 Weingut Ökonomierat Rebholz - Pinot Blanc Dry Pfalz

Erdener Bußlay is the third vineyard connected to the village of Erden in the central part of Mosel.

Located on the same side of the Mosel River ad Erden, it’s facing the more famous Erdener Treppchen and Erdener Prälat.

Compared to Treppchen, Bußlay often deliver more fullbodied and less elegant Rieslings. Yet, they are very long living and have huge aging potential offering more structured and heavy wines.

Perfect color for a vintage white👌🏼

The nose is heavy and complex with exotic fruits like mango, canned pineapple, honeydew melon and peach. Flowers, beeswax and tertiary notes of old eraser and a touch of gasoline bring a classic vintage-Mosel style to the aroma.

The palate is round and soft (not much acidity left) with great depth. Fresh mango, papya, candied yellow/white fruits, ginger and honeycomb in a lovely relationship - and an endless finish of lemoncurd.

This winery keeps delivering high class with their matured vintages.

 ⭐️88/100⭐️ Weingut Bernhard Jakoby Erdener Bußlay Riesling

Close to the town of Assmannshausen in Rheingau, Jens Heinemeyer is producing several Pinot Noir wines in the most beautiful landscape of super steep vineyards (especially this one: steep = “steil” in German) adjacent to the Rhine River.

All vineyards located around Assmannshausen are covered by red slate stone soil, which are perfect in the relatively cold climate, due to red slate’s ability to withstand temperature changes. The temperature stability makes sure the slate doesn’t get too cold over night, nor too warm during the day.

Perfect conditions for a cool climate Pinot Noir.

All Heinemeyer’s vineyards are cultivated by certified organic farming.

The wine “Steil” is a single vineyard selection from old vines  ranging between 15 and 48 years.

The name also describes the nature of Solveigs vineyards which are all steep slopes up to 70°.

The wine ferments naturally and ages 24 months in barrique before unfiltered bottling, and then rests another 24 months in before leaving the cellar.

At the end, around 2000 bottles are made.

Powerful yet elegant bouquet harmoniously offering ripe, dark cherry and cranberry mixed with pepper, leather, fresh mild tobacco then finishing with an earthy and herbal touch. There’s a discreet perfumed scent of fried roses and stable too.

The palate is smooth with a fine acidity to match the dark (candied) cherries and ripe raspberries. Warm spices follow with a delicate, mineral touch from the slate.  Overall a fantastic and complex PN - stylistically a bit in between the “classic” German Spätburgunder and the Bourgogne PN.

 ⭐️88/100⭐️ Solveigs Steil, 2013 📍Rheingau, Germany🇩🇪 🍇100%

Riesling “Rüdesheimer Magdalenenkreuz” Trocken, 2018

“Erste Lage” (german for first-class site)

Almost water-like colour and a little prickling on the tongue.

This is for those who like non-fruity rieslings but prefer a clean mineral style with notes of flint, chalk, lemon and a tiny bit of honey flower.

It’s very dry and has a powerful acidity - It’s also a little salty, which I find quite sexy... It lacks a bit of complexity and length, but it’s for sure an exciting wine though.

 Weingut Leitz Riesling “Rüdesheimer Magdalenenkreuz”

📍Kamptal, Niederösterreich, Austria🇦🇹

Matthias Warnung farms approximately 10 hectares of vines in the region of Kamptal in Austria - northwest from Vienna.  His vineyards consists of mainly old and well adapted vines of Grüner Veltliner, Riesling and Zweigelt, but he also hides a bit of some Chardonnay and Muller-Thurgau in his pockets. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. He’s focusing on natural harvesting, and ferments all the wines spontaneously with little to no sulfur added.

This wine is made from 15 to 30 years old vines from three younger vineyards.

Fermentation with whole bunches with semi carbonic fermentation in 60 years old 3500-liter barrels with two weeks of maceration. It’s

pressed off the skins into fiberglass tanks for two years of elevage on the lees before bottling unfined and unfiltered.  4.700 bottles were made.

Super interesting bouquet with a backbone of fresh raspberry and strawberry followed by green herbs, liquorice, tar, horse stable, wet slate, pepper and fresh moss. A perfumed scent of rose petals and lavender ends the nose with a lovely hint of yeast.

The palate is light and it’s got a nice prickling acidity with fresh red berries, rhubarb, herbs and pepper.

 ⭐️85/100⭐️ Matthias Warnung Basis Zweigelt, 2016 📍Kamptal

Matthias Warnung farms approximately 10 hectares of vines in the region of Kamptal in Austria - northwest from Vienna.  His vineyards consists of mainly old and well adapted vines of Grüner Veltliner, Riesling and Zweigelt, but he also hides a bit of some Chardonnay and Muller-Thurgau in his pockets. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. . He’s focusing on natural harvesting, and ferments all the wines spontaneously with little to no sulfur added. This wine is made from 40-year old vines, fermented in 8-year old 400-liter barrels with one day’s maceration. It’s matured 24 months sur-lie in the barrels, and then bottled unfined and unfiltered.  Only 1.000 bottles were made.

Beautiful aroma that needs a little time to really show it’s complexity. Gaining that, light fruity notes of white peach, lemon peel and lime juice appear with a slightly touch of wood. I bit of croissant and a chalky minerality too. Most i significantly, there’s a clear and super beautifully integrated yeasty scent from the 24 months of sur-lie. Doesn’t smell like the usual Chardonnay - very interesting.

The palate is light-bodied with a fine prickly acidity. The flavors are light and elegant bringing some lemon juice, lemon peel, fresh light herbs, melon skin and flint. The finish is long with a salt note and a bit of salmiak. ——

 ⭐️90/100⭐️ Weingut Matthias Warnung “Feldstück” Chardonnay

Stefan Bietighöfer. A man in his prime - a hot shot in Germany, and soon to be seen everywhere. A biodynamic winemaker from the southern part of Pfalz, Billigheim-Ingenheim to be precise. Stefan is a free spirit and not afraid of experimenting with his wines, which are often funky and edgy with a laissez-faire attitude to the common German winemaking.

Still, his wines are fantastic, exciting and different. No wonder, his name is on the lips of most German top sommeliers at the moment.

Rosé Reserve is made with French techniques matured in barriques to bring some creaminess and structure. The varieties are the classic Spätburgunder and the quite unusual Pinotage.  Aromas are opened from the beginning bringing fresh raspberry, grapefruit and mirabelle. Light spices, raw liquorice, light oak and “Haribo Mix” follow with a mineral finish.

The palate is light with a high but somehow creamy acidity.

Cranberry, raspberry and peach with green bitterness to bring some kind of match to the fruit.

 ⭐️84/100⭐️ Stefan Bietighöfer Rosé Reserve Trocken, 2018

“Heppenheimer Centgericht” Riesling Kabinett Trocken, 1979

This label refers to the old state winery (Staatsweingut) of Kloster Eberbach from the federal state of Hesse (which includes the region of Rheingau and some other well known wine regions).

On the label you find the A.P. Number (Amtliche Prüfungsnummer) which gives information about the bottler/winery etc.

- 50010: Identification nr. (indicates producer and belonging)

- 80: Year of testing (all QmP-wines must undergo a control-test to make sure, the quality is high enough for the QmP-classification).

“Kabinett” is one of six designated German wine classifications and indicates the lightest style of German wines. The grapes are picked at normal harvest, typically in September when they have ripened, and shows an off-dry style, unless “Trocken” (dry) is mentioned on the label as well, which indicates a longer fermentation leading to less residual sugar content (a drier wine) and a bit higher alcohol. Combined with Rieslings high acidity, this marriage between a touch of sweetness and acidity is simply unique and elegant, and develops beautifully over long periods of time.

Do I have to mention the look from the color? Not really - perfect after more than 41 years.

The aromas started out with way too many scents of wet newspaper and damp basement. But checking on it after an hour in the decanter, it was all replaced by lovely aromas of canned peach, preserved lemon, kumquat, beeswax, slightly smoked (maybe some mild petrol) and just a hint of oxidation. Very elegant, but less petrol than expected.

The palate is round and soft with more than enough acidity preserved - peach, apricot, mango, acacia honey, dried ginger and some sweet spices.

 ⭐️86/100⭐️ Kloster Eberbach “Heppenheimer Centgericht”

📍Beltiug, Transylvania, Rumania🇹🇩

🍇Field blend of many green varieties and a quick press of Blaufränkisch.

Weingut Edgar Brutler is a family winery in the village of Beltiug in the northern Transylvania.  The winery was founded in 2018, and the family has been practicing viticulture for generations in this area, so they were set and ready from the start.

Around the village they cultivate 4 hectares of vineyards, all exclusively organic. They aim for the biodynamic certification, but it takes them a few more years to earn it.

They call their style “old-school-avantgarde”. The grapes are mainly from old vineyards and are transformed by old-school, traditional local methods into wine. In this case with use of amphora and old, big barrels.

In this case, the wine most macerate for 6 days.

Their first vintage - well done! This is an orange wine that lives up to its name… Pure orange peel with a foggy look. The nose brings vibrant fruit and notes of fermentation. Fresh peach, tangerine, dried apricot, white tea, pear cider, kimchi and baked tomato. Everything you dream of… Unfortunately, the palate is a little closed. A bit of orange and apricot, windfallen pear and white tea steeped too long. But for sure, it’s showing super potential. I’ll give it a few more years, and it should be brilliant.

 ⭐️88/100⭐️ Weingut Edgar Brutler Saito, 2018 📍Beltiug

Piesporter Goldtröpfchen Riesling Spätlese, 2004

📍Piesport, Mosel-Saar-Ruwer, Germany🇩🇪

Hain is a traditionel producer in the very center of the steep, hilly Mosel. Vineyards have been cultivated by the family since the 17th century, and for many years with organic, low human intervention to secure a healthy environment for the old vines.

Goldtröpfchen (“golden droplets”) is a wide amphitheater-like vineyard faced south and exposed to sun during the whole day - perfect for ripening the Rieslings.

The grapes from the top to the mid of the vineyard is mainly used for Kabinett, and from the mid to the bottom the grapes are used for Spätlese or sweeter wines due to the easier ripening (because of the combination of sun exposure and sun mirroring from the river).

After a slow cool fermentation in steel tanks, the wine matures in big, very old, wooden casks.

Delicious and doing its job very well without being exceptional.

The aromas bring a mixture of all the classics: peach, lemon peel, dried ginger, lemon curd, honey and wet and smoky stones. Only a tiny hint of petrol.

The palate is round and soft with just enough acidity left to balance the sweetness. Elderflower syrup, lemonade, mirabelle plum, canned pineapple, honey and soft minerality.

 ⭐️88/100⭐️ Weingut Kurt Hain Piesporter Goldtröpfchen

Super aromatic with a lovely scent of pineapple, papaya, red apple and honey.

It’s extremely crispy and has a long finish.

For the price, this is actually quite a complex wine, but mostly in a fruity way (with a tiny hint of minerality and terroir). Prinz V Hessen is a first class Riesling producer, and even their entry level Rieslings (like this one) show world class.

- Almost 70% of their wines are classified Erste Lage or GG.

 Prinz von Hessen Riesling Trocken, 2017 - Rheingau

Phyllit Pinot Noir, 2014 📍Geisenheim, Rheingau, Germany🇩🇪

Phyllit is Solveigs entry level wine, named after the soil of the area - red phyllite (red slate). This vintage is another case, though.

2014 was a hard and struggling vintage in Rheingau with lots of rain and a cool summer, which is why the team chose to declassify their high-end-vineyard grapes from Steil, Micke and Present into their Phyllit. That brings some very unique and extra expressive terroir notes to the wine.  The nose is light with concentrated wild berries and cherry, medical herbs followed by  oak and some mineral and undergrowth notes.

It’s got a medium body with light tannins and a great acidity. Fresh berries are recurring on the tongue with a hint of tobacco and once again the minerality. All in fine balance. Think of a classic terroir-Spätburgunder but add the “natural wine touch” to complete the experience.

Produced after organic principles and gets as close as natural as you can possibly get.

 ⭐️87/100⭐️ Solveigs Phyllit Pinot Noir, 2014 📍Geisenheim

📍Weinviertel, Niederösterreich, Austria🇦🇹

🍇 Grüner Veltliner / Gelber Muscatel / Sauvignon Blanc

The family-owned winery located in Pillersdorf close to the “wine town” of Retz in Niederösterreich is run by husband and wife, Thomas and Maria Buchmayer, who are carrying the legacy of generations of winemaking that began in 1767. Living soils and biodiversity form the foundation for their wines, which year after year bring high quality grapes with finesse and character.  They are certified organic and Demeter (biodynamic) and their wines vary from beautiful, clean and classic Austrian wines, to the more natural, funky and surprising wines.  All made from the perfect combination of wine experience, science and love.

Pét-nat (pronounced „pet-naa“) is short for Pétillant Naturel, which in English simply means „naturally bubbling“. It is a return to the old, original tradition of sparkling wine production.

Regardless of whether white, red or rosé, the wines are often cloudy thanks to unfiltered bottling. Most pét-nat producers work their vineyards according to organic or biodynamic methods and vinify with its own natural yeast.

The nose offers a well balanced mix of fruity aromas such as ripe pear, passionfruit, candied apple an redcurrant jelly together with more floral/herbal notes of elderflower, freshly cut grass, pickles and greens. Funny touches of bread and yeast, sour green winegum and olives funks up the wine a bit. The palate is round with a mild acidity with notes of pineapple, green apple, fennel, cabbage and kimchi with a nutty finish. The bubbles are super delicate bringing an almost fluffy mouth feeling.

ut #ワイン #ヴァンナチュール

 ⭐️86/100⭐️ Weingut Buchmayer Pet Nat, NV 📍Weinviertel

𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑺𝒑𝒂̈𝒕𝒍𝒆𝒔𝒆 “𝑳𝒊𝒆𝒔𝒆𝒓𝒆𝒓 𝑺𝒖̈𝒔𝒔𝒆𝒏𝒃𝒆𝒓𝒈”, 1999

📍Lieser, Mosel-Saar-Ruwer, Germany🇩🇪

The estate is located in Lieser, just a couple miles from Bernkastel, Mosel, where it’s been in function since 1648.

They rule a total of 7 he of vineyards, including top sites in Brauneberg and Lieser. The area is mainly planted to Riesling (75%), and the rest is Pinot varieties (Blanc and Noir) and Rivaner. Since 2001, Jörg Thanisch has run the business.

Classic and conventional methods are used for winemaking: Fermented with native yeasts (in steel tanks) to express the vineyard as close as possible. Afterwards, the wine is matured almost a year in big, old barrels on the lees. The wine is filtered before bottling.

Lovely fruity aromas of ripe mango, lime peel, elderflower and lemon curd, followed by “matured Riesling notes” of mild petrol, eraser, warm plastic, beeswax and wet stones.

The palate was impressively youthful; lean, fruity and semi-sweet with an acidic kick, offering ripe pear, canned peaches, pomelo, Mirabelle plum, a hint of butterscotch and honey, finishing with a delicate, mineral touch.

Not the most complex matured Riesling I’ve had, but for sure a lovely glass that I’d love to taste again.