I was very happy that I have the chance of becoming the wines Vintage 2008, to observe their development with Mr. Schmitz and taste. The first tasting was at in January. There were 12 different wines to try, as far as I remember. As these young wines but rise much in the head, I do not know if I have something recorded for all wines. But I have a note of something I put out here even once. The wines were given numbers and I should not judge by smell and taste, and grades awarded this assessment, we have written on a large cardboard box and compare it with the next tasting. What I have listed there, I have not listed separately. But what I have noted allgemeint to the different wines, I can tell you here.
It was very interesting, since these were all Rieslings and has tasted different than the other. This experience was very helpful for my future.
A liter of wine: This was already full, and very young on the bottle. Which was also noticed, was still in Füllschock and needs more time. He had 83 ° Oe and tasted very green and partly obscured. But surely it is a good drinking wine that's fun, when he has the Füllschock behind.
number 9: This wine had 80 ° Oe and referred to the sparkling wine. He has very greenish notes, and he lacks a bit of character. It arises from a Burgrebe therefore less income and Weis is a 21 clone.
number 14: This wine is difficult to assign. He is still very closed and has great potential but, it shows already. From a really big! He had 90 ° Oe and will surprise us yet. I'm looking forward to the next tasting.
Number 17: This wine was 80 ° Oe and the result of two castle vines and therefore has a higher yield. He has very green notes and could harmonize well together with paragraph 14. We tested that and have 2 / 3 14 and 1 / 3 17 together and did fit very well and complemented each other well, it could become a fine wine. Alone, it lacks some of the exotic notes, which will develop in the 14 still.
Number 18: 92 ° Oe and a Spontanvergärer. My absolute Favorite. This will be my wine. A subversive in a class that still takes some time, but from a wonderful spontanvergorener, yet harmonious wine.
Number 19: A wine with 91 ° Oe, which could be a minister because he is very slim. You can already see clearly his light and his fine character traits. From it could be a super cabinet.
number 20: This wine comes from the Roman Riol mountain and has a yield of 8000-9000 liters. It could be a good semi-dry liters of wine, but you just have to watch something else, to see how he develops.
number 21A / B: That's both the same wine, made with different yeasts. And that was really interesting wie unterschiedliche diese Weine schmeckten. Der A schmeckte deutlich harmonischer und besser als der B und das lag nur an der Hefe. Die Hefe für den 21A ist auch erheblich teurer als die Hefe von B. Das hat man auch deutlich geschmeckt. Ein Qualitätsunterschied, den man nicht leugnen kann. Der Wein hatte 92° Oe.
Nummer 23: Ein Wein mit 93° Oe mit sehr hohem Potential, aus diesem Wein wird ein ganz besonderer Riesling entstehen. Es sind aber deutliche Apfel und Birnenaromen zu erkennen. Er ist sehr klar und eindeutig. Er kommt aus Mehring aus einem sehr guten Weinberg und wird daher sicher ein sehr hochwertiger Wein werden. Aber welcher, das bleibt dann letztendlich dem Winzer überlassen.
Lassen wir uns überraschen, wie sich die Weine entwickeln und ich werde euch auf dem Laufenden halten, wie die Verkostungen weitergehen.
Viele Grüße
Esther
0 comments:
Post a Comment