Green apple, lime, pungent sage and prickly nettle migrate from the nose to the palate of Neumayer’s 2010 Riesling Berg, which retains plenty of vivacity and a juicy, invigorating finish despite having been the most deeply adjusted for high acidity of any of the wines in this collection. I would enjoy this over the next couple of years. Ludwig Neumayer de-acidified at the lower end of his portfolio, especially in Riesling, but the results retain plenty of pep and incisive refreshment. Given the high extract that resulted from lots of rain, he notes, there was lots of buffering for the acids, and the thick skins and paucity of juice also had an ameliorative effect on acidity, effectively enhancing skin contact even in those grapes that were almost immediately pressed. “In fact,” notes Neumayer, “the material was so dense that you could only press very slowly.” Although his top Rieslings fermented through February, like the rest of this collection they were bottled already in April.Importer: Winemonger, Los Angeles, CA www.winemonger.com
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