A very atypical vintage of this wine. Really almost no fruit.
Very Petrolly. Dense. Mineral. More like rich gutedel. Great texture. A hint of apricot if you think about it. Maybe some mead. Good vivacity. Almost a hint of oxidation like in a Jura wine.
Very interesting geek wine. You get a very mineral wine with depth but almost no fruit. Not sure I’ve ever had a wine Iike this.
Would be amazing with chicken in model cream sauce.
Bought from fass selections — 3 years ago
Rich fruity with some bitterness. Wiengut Jauslin Muttenz Gutedel = Shasselas from Basel @7029, Dmar, 241007 — 3 months ago
Super floral, almost comical, super expressive nose, orange citrus, outrageous nose, great palate which is all gutedel, juicy so clean. Wow.
@Delectable Wine this is called Muskatgutedel. — 6 months ago
Another great vintage of a very overlooked Gutedel. Nose is superb. Lots of complex minerality. Herbs and subtle spice. Lanolin and a wonderful windy airiness. So pretty. Reminds me of a lean Jacquere from Savoie. Just killer. Smells like a scene in nature. Standing on a clearing in a forest overlooking a beach with the wind blowing the detritus. What a wonderful smell. Some peach skin if you really are looking for fruit. Chasselas in general has no fruit to speak of. Palate is wonderful. Big time structure and density with intense minerality and sap. Very fresh, very pure, with such a nice core of minerals. Like liquid rocks. Some herbs and some sort of umami flavor. This is so clean and so pure. Long finish. Like way longer than it should be. Easily best Gut&Edel I’ve had from Max. What a wine and what a finish. A true sum of its parts wine.
Acid gets more metal as this airs. Nose becomes more floral and also herbal. Truly wow. Almost a 9.5. So intense and tangy. Some intense high acid grapefruit confectionary goodness! — 3 years ago
Gut und günstig, hält, wofür er steht. — 4 years ago
John Howard
Harvest production at Hirsch and Cobb Wineries
After an awkward start, a good wine. Like a burg a bit. Maybe a little less rich on the palate. — 3 months ago