DI taste test German Spätburgunder

With thanks to Iris Ellman at The WineBarn
27 August, 2008
Page 74 
== Mimus 2003 QbA Trocken, Dr Heger - Baden ==

Grown on the volcanic soils of the Ihringer Winklerberg, reputed ly one of Germany's warmest sites; maceration on skins for 20 days followed by 12 to 14 months in small barriques; 13.5 per cent abv; UK £23.25

Colour: Bright ruby red

Aroma: Ripe fruit jelly, raspberry/cherry compote, hints of damp earth

Taste: Really full, fruity explosion. A tingle of lively, youthful acidity balances some chewy tannins, but the wine has an immediate appeal with bags of primary fruit - raspberry, red cherry, strawberry and blackberry notes on the finish. Complex and full flavoured but highly drinkable.

Overall: Great now or keep for two to three years. Compare: Pernand-Vergelesses.

== 2003 Spätlese Trocken, Weingut Bercher - Baden ==

Grown on the volcanic soils and sandy clay of the Jechtinger Eichert; vines replaced at about 25 years; 12 months in large old oak vats; 13.5 per cent abv; UK £28.42

Colour: Lighter, pinky red tinged with ochre

Aroma: Leafy, sour cherry nose with hints of pepper and clove

Taste: Jammy sour cherry and redcurrant. Soft, spicy mid-palate with forest fruits, keen acidity and a suggestion of wood smoke.

Overall: For drinking now. Compare: Côte de Beaune.

== Cuvée Max 2003 Trocken, August Kesseler - Rheingau ==

35 year-old vines grown on slate soils in the Assmannshäuser Höllenberg; fermented in open, 1,000-litre vessels followed by 12 to 14 months in barrique; 14 per cent abv; UK £30.60

Colour: Dusky ruby with a dark core

Aroma: Expressive black fruits with gently menthol, spicy touches

Taste: Full-bodied black berries, black cherry and Victoria plum, bound together by firm but rounded tannins and racy acidity. Blackcurrant on finish with distinctly spicy, woody hints

Overall: Keep for four to six years. Compare: Nuits-St-Georges.


Christian Davis

Diageo’s Special Releases - released

Diageo’s 2016 Special Releases are being debuted this evening (September 21). Here are my rambling tasting notes with comments from master blender Maureen Robinson interspersed with an occasional discussion about cake/dessert comparisons.

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