100% Riesling from different plots on granite soils at the top the Kaefferkopf Grand Cru, on the south-east facing slopes above Ammerschwihr, between Kaysersberg and Niedermorshwihr, northwest of Colmar (They also make a blend of Gewurztraminer, Riesling and Pinot Gris from this grand cru, one of the only two grand crus is Alsace which allow blends of different varieties). Elegant, great complexity at 10 years old — 9 months ago
Maurice Vesselle is a récoltant whose small estate of maybe 15 acres, is in Bouzy and Tours sur Marnes. Most of their vineyards, all Grand Cru, are dedicated to Pinot Noir with the balance, Chardonnay. They are a strict no-malo, all INOX producer. One other note, the corks on these bottles are so stubborn. I had one hell of a time getting it extracted in an elegant fashion. We had people over and I was multitasking, making the risotto which, of course, needed my undivided attention. Ultimately, I ended up grabbing the Wüsthof and sabering that mf’er.
So, sabered and poured. The wine is a straw color with medium- viscosity and a persistent mousse. On the nose, the wine is developing with notes of strawberry, light brioche, lemons, marzipan and limestone minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long, mineral driven and zippy! This needs a ton of air at this stage but if you allow it, what a treat! Better after 2025 through 2043. The Millésimé is typically 80/20, Pinot Noir/Chardonnay. Dosage 4g/l (and seems it). Disgorged June 2023. — 5 months ago
Unusual blend of Riesling, Pinot Gris and Gewürztraminer from the Rangen Grand Cru, the southernmost of Alsace’s grand cru sites. Volcanic soils. Baked lemon, pear and some smoky, flinty and herbal notes on the nose. Medium to full-bodied, dry, salty texture. Lemon, minerals on the palate. High acidity. Long, salty finish (I should probably have waited 2-3 years to open this bottle, but alas… — 9 months ago
Generously shared with me by Randall, who worked for Rosenthal at the time. Legendary wine made from a tiny parcel of old vine Grenache, Syrah, Mourvedre I believe. Naturally made and aged for years in barrels before bottling. Drinks like an aged CDP and was a special treat. — 5 months ago
This is the Gewurz. Classic Gewurz: Spicy, acidic and so good with smoked turkey. — 5 months ago
Lots of lemon and honeysuckle — 2 years ago
Bob McDonald
Deep Ruby in colour. Strong earthy stony aromas with deep ripe plum plus red and black fruits. An example of a Hunter Valley wine trying to be like a South Australian Shiraz - too ripe and full bodied. “Clumsy” HH said when it was first released. Thankfully wine makers lately in the Hunter have returned to the old medium weight, savoury, “sweaty saddle “ style. Returning to this 2005, this is more full bodied and rich but the quality of the very old vines planted by Maurice O’Shea pulls it over the line as a high quality wine. The more recent vintages of Maurice O’Shea are of extreme quality (2014 - 99 points), back to what the Hunter does best, and will live for decades. — 15 days ago