Weingut Max Ferd. Richter Graacher Himmelreich Kabinett Riesling, Mosel, Germany

里希特酒莊格拉奇仙境園雷司令小房酒

點(diǎn)擊次數(shù)：8564

The Richter 2007 Graacher Himmelreich Riesling Kabinett – from a parcel actually located high above Bernkastel – displays red berry, lime, peach, and bitter-sweet herbal aromas, at first partially shrouded by yeast and fermentative notes. Peach, pineapple, tart red berries, fennel, and sage inform a satisfyingly juicy if slightly sweet-sour palate, leading to a finish of satisfying length, fruit intensity, and underlying nuttiness, if not much focus to its flavors. It should be capable of standing up to a decade in bottle, and perhaps the finish will like the aromas become clearer with time. Dirk Richter is an historian of the Mosel as well as one of the region’s foremost growers, and he claims that on five occasions in the eleven years between and including the epochal vintages of 1911 and 1921, flowering on the Mosel took place in May ... but then not again until 2007. He started picking already in early October, but only as a means of thinning (“pre-harvesting”) his Brauneberg vineyards, and the resultant Kabinett is rather green in flavor. Harvest did not begin in earnest here until mid-October, and save for the two T.B.A.s that he painstakingly collected, Richter insists there was scarcely any botrytis. Interesting, the yields from Richter’s Wehlener Sonnenuhr vineyards – his only remaining ungrafted vines – were the highest this year that he has ever experienced, and the wines are by no means disappointing (although Auslese was not possible). The grip exhibited by his dry-tasting wines may in part come from the skin contact Richter gives most of them, in part to buffer their acids. Still, as he puts it, “with the intense minerality, strong acidity, and very low pH of Mosel Riesling, some residual sugar is needed. And here, with feinherb-as-trocken, that need is borne out quite clearly, and the wine tastes dry, and people drink it as ‘dry’.” What’s more, lower alcohol helps these “dry” Riesling dance. If feinherb (often as high here as 25 grams in residual sugar) works on Richter’s German customers, halleluiah! For anybody else, these feinherb Kabinetts should be no-brainers, especially at his prices. Richer shares my enthusiasm for the undeservedly obscure and misunderstood Pinot Blanc (a.k.a. Wiesser Burgunder), and is in process of doubling his acreage and planning to produce some Sekt from it as wellImporter: Langdon-Shiverick Cleveland,?OH; tel. (216) 861-6800