Happy National Dessert Day!
Amalie Robert
Pabuk's Gift Late Harvest Willamette Valley Chardonnay 2013
Copper-tinged gold. Deeply perfumed smoke-accented pit fruit liqueur honey and floral scents show a hint of toasted grain in the background. Lush and broad on the palate offering intensely sweet apricot and candied pear flavors and a strong jolt of mint on the back half. Hangs on with impressive tenacity on the finish leaving notes of honey mint and candied pit fruits behind. (Josh Raynolds, Vinous, January 2017) — 6 years ago
Weiser-Künstler
Enkircher Ellergrub Kabinett Riesling 2015
A faint veil of yeast parts to reveal scents of fresh Bartlett pear and zesty lime that go on to inform an infectiously juicy, polished palate. Utmost delicacy from a mere 7.5 percent alcohol is allied with 55 grams of residual sugar that are supportive but not at all overbearing, and the sugar-acid tension in this bottling’s long, vibratory finish is both literally and metaphorically fruitful. Like the best Weiser-Künstler wines, dry or sweet, this displays a remarkable sense of transparency to myriad mineral nuances. (Whereas this wine has typically been raised in tank, this year there is a contribution from cask.) (David Schildknecht, Vinous, June 2017) — 6 years ago
Château d'Yquem
Sauternes Sémillon-Sauvignon Blanc Blend
The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018) — 6 years ago
Saracco
Moscato d'Asti 2014
Saracco's 2014 Moscato d'Asti is soft, creamy and open knit. Orchard fruit, yellow stone fruits and pastry meld together in an effortless, inviting Moscato that is hard to resist. In 2014 the Moscato is a bit soft and not quite as deep as it usually is, but it still is pretty just the same. (Antonio Galloni, Vinous, December 2015) — 6 years ago
Egon Müller
Scharzhofberger Kabinett Riesling 2016
A penetrating nose features gooseberry, cassis, apricot and apple, and suggestions of seeds and pits – as well as a nettle-like prickle – lend invigorating crunch and piquancy to the brightly animating, cheek-scouring acidity that emerges on the palate. But even as you feel the impact of the acids, there is a sheer juiciness that keeps them from turning uncomfortably severe. And the penetrating finish here, predictably, delivers a decisive impression of wet stone and displays admirable balance as regards sweetness. This sole “regular” Müller Kabinett of its vintage (there’s also an Alte Reben bottling) has plenty of cellar potential. And it makes up nearly half of this year’s combined Scharzhofberg and Braune Kupp production. (David Schildknecht, Vinous, March 2018) — 6 years ago
La Piana
Cristino Aleatico 2016
Luminous red. Aromas of wild strawberry, red cherry, cinnamon, vineyard peach, and pink flowers. A sweet explosion of floral red fruits and sweet spices follows through in the rich, suave mouth, firmed by a suggestion of orchard fruit pit. Penetrating and perfumed on the very sweet (240g/L r.s.) and very long finish. Remarkably well balanced (the extremely high but harmonious 9.8g/L total acidity allows this super-sweet to convey a very light on its feet quality), this wine from the beautiful but little-known island of Capraia off the Tuscan coast is an absolute knockout. Made from organically farmed grapes air-dried for 14 days. Will work equally well with a plum crumble or a chocolate cake. (Ian D'Agata, Vinous, October 2017) — 6 years ago
Weingut Max Ferd. Richter
Brauneberger Juffer Kabinett Trocken Riesling 2016
While the corresponding “Fuder 4” bottling was picked at the lowest must weight of any Richter 2016, this “regular” bottling from the same Einzellage reflects (at 84 Oechsle) the highest-must-weight Kabinett of the present collection. The flavors and structure of the two wines are correspondingly disparate. Pineapple and papaya dominate on the nose as well as on a subtly creamy, glycerol-rich palate. This finishes with admirable persistence and succulent satisfaction if nowhere near the distinguished clarity, striking levity or dynamic of the corresponding “Fuder 4.” (David Schildknecht, Vinous, January 2018) — 6 years ago
Delectable Wine
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The 2006 Vin Santo is quite powerful and viscous in the glass, perhaps a bit more so than is the norm. An exotic mélange of dried fig, honey, sage, baking spices and sweet herbs are all thrust forward. This is one of the most intense Vin Santos I can remember tasting at Isole e Olena. The 220 grams of residual sugar are clearly felt in the wine's heft, yet all the elements are in the right place. (Antonio Galloni, Vinous, September 2015) — 6 years ago