Riesling "GG" PECHSTEIN
Jahrgang:
2016
Produzent:
von Buhl
Land:
Deutschland
Region:
Pfalz
Abfüllung:
75cl
Traubensorten:
| 100% | Riesling |
Lagerfähigkeit:
2036
Ausschanktemperatur:
6°-8°- C
Artikelnummer:
1962
CHF 38.00 inkl. MWST
Degu-Notiz/Weinbeschrieb
95 Punkte Stuart Pigott auf JamesSuckling.com
Reichsrat von Buhl Riesling Pfalz Pechstein GG 2016
Powerful and dramatic yet sleek and polished, this has acidity that's both bright, lemony and mineral. Better from 2018 and has long-term ageing potential.
92-93 Punkte David Schildknecht auf VINOUS.com
Reichsrat von Buhl Riesling Forster Pechstein Grosses Gewächs 2016
Matthieu Kauffmann reported only very modest losses to peronospora in 2016 and insisted that the estate’s biodynamic approach proved far superior in combating that scourge than did so-called conventional spraying regimens. Although a regular defender of early harvest, he found the unusually sluggish accumulation of must weight and stable acidity that characterized fall 2016 entirely conducive to restraint, in consequence of which the last Riesling for dry wine was not picked until the third week of October, and selection for Auslese only took place in November. The stylistic changes that ensued at this address with the arrival of a largely new team in vintage 2013 – most conspicuously, trocken Rieslings of absolute dryness, but also nobly sweet wines with an unprecedented precision and animation – are complemented by the character of the 2016 vintage, with its penchant for clarity, phenolic finesse and relatively modest must weights that meant even bone-dry Rieslings would not ascend to problematic levels of alcohol. “This year the Grosse Gewächse have zero residual sugar,” said Kauffmann with evident pride, but, he assured me, no exaggeration: “really, no sugar could be measured.” To get Rieslings routinely to such vanishing levels of residual sugar unsurprisingly usually involves having to add cultured yeasts in the later stages of fermentation, but there are probably few people more savvy on the subject of yeast selections than Kauffmann, given his long tenure as cellarmaster at Bollinger and his continued work with sparkling wine at von Buhl (discussed in some detail in my two previous reports).
Reichsrat von Buhl Riesling Pfalz Pechstein GG 2016
Powerful and dramatic yet sleek and polished, this has acidity that's both bright, lemony and mineral. Better from 2018 and has long-term ageing potential.
92-93 Punkte David Schildknecht auf VINOUS.com
Reichsrat von Buhl Riesling Forster Pechstein Grosses Gewächs 2016
Matthieu Kauffmann reported only very modest losses to peronospora in 2016 and insisted that the estate’s biodynamic approach proved far superior in combating that scourge than did so-called conventional spraying regimens. Although a regular defender of early harvest, he found the unusually sluggish accumulation of must weight and stable acidity that characterized fall 2016 entirely conducive to restraint, in consequence of which the last Riesling for dry wine was not picked until the third week of October, and selection for Auslese only took place in November. The stylistic changes that ensued at this address with the arrival of a largely new team in vintage 2013 – most conspicuously, trocken Rieslings of absolute dryness, but also nobly sweet wines with an unprecedented precision and animation – are complemented by the character of the 2016 vintage, with its penchant for clarity, phenolic finesse and relatively modest must weights that meant even bone-dry Rieslings would not ascend to problematic levels of alcohol. “This year the Grosse Gewächse have zero residual sugar,” said Kauffmann with evident pride, but, he assured me, no exaggeration: “really, no sugar could be measured.” To get Rieslings routinely to such vanishing levels of residual sugar unsurprisingly usually involves having to add cultured yeasts in the later stages of fermentation, but there are probably few people more savvy on the subject of yeast selections than Kauffmann, given his long tenure as cellarmaster at Bollinger and his continued work with sparkling wine at von Buhl (discussed in some detail in my two previous reports).