@Lyle Fass 6 Weeks? I maybe made it 6 minutes. Mosel Fine Wines said this was picked at 110 Oeschle with 40-50% botrytized grapes. I was prepared for a lush dessert ,and had a blue cheese plate ready to pair with it. Wasn’t necessary. The wine is barely off-dry. Generous, though not at all opulent. The botrytis is barely noticeable on the palate, just adding a slight raisin character to complement its honeyed pineapple and saffron notes. It has an improbable lightness and high, refreshing acidity, which makes the mouth water but doesn’t stand out. While I suspect it will gain weight with bottle age, this is a lean, chiseled athlete with not an ounce of excess fat. The finish lasts forever and brings lovely spice and light mineral character. The balance in this wine is impeccable; reaching a Jungian ideal. I have never had an Auslese like this. Bravo!
— a month ago
It runs slightly oily into the glass, golden-yellow color, the reduction on the nose is surprisingly limited for its age, it still appears incredibly fresh, then in the mouth a smoothness, tastes like pineapple/tangerine, peach with an enormous fruit body,... for 10 € it's a joke, great cinema :-) — 18 days ago
Stupid great. So delicious. The palate is like Mosel sweet ice. Incredible green apple, melon and lime and huge acid and depth but so clean and nimble. A whisper that yells. Finishes savory and slatey. Nose is melon, apple, slate and some lime zest. But the palate is the showstopper. Just in an awesome place. — 2 months ago
Nose: white flowers. Hint of green apple perfume. Very classic.
Palate : green apples. Mountain stream.
Fass selections — 3 months ago
Peter van den Besselaar
Vintage 2016 | Reliable. Three more years in cellar gives the wine no more depth. Paired with Kung Pao chicken. — 21 days ago