Winery - Clusserath-Weiler
* Expert NoteJanuary 12, 2012
From 60-80-year-old vines, this is a mostly dry Riesling with unusual heft for the Mosel. The aromas start off a bit understated, then open with air to reveal some apple and citrus, but the flavors are more like spiced baked apples and mineral oil. Picks up hints of clover blossom and honey on the steely, lime-driven finish.
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* Expert NoteJanuary 12, 2012
Similar to the Alte Reben bottling from the Apotheke vineyard, Clüsserath-Weiler’s HC Riesling combines petrol and mineral oil notes with baked apples and clover blossom, in a slightly more open and obvious manner. It’s slightly oily in texture, ending on notes of crushed stone and grated cinnamon.
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* Expert NoteJanuary 12, 2012
Most of the Clüsserath-Weiler wines had elevated levels of sulfur (burnt matchstick aromas) on the nose, which depressed their ratings. A shame, as otherwise the wines seemed to be of generally high quality. This one was no exception, with modest apple and pear scents partially overpowered, while the sulfur also seemed to detract from the finish, muting it.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Smells lovely, sending images of cinnamon-dusted baked apples strengthened by a minerally backbone through my mind. Yet if it’s not fully dry, then it’s close, a jolt of dissonance from what’s expected. Ends on a note of underripe melon. Imported by Magellan Wine Imports.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
The restrained nose shows some white peach notes, lees and stony minerality. This is complex, layered and persistent across the palate, opening up to ample stone fruit flavors, earthy notes, dried herbs and spice. Crisp, with sweetness, moderately concentrated flavors and a rich texture all in balance, if a little loose knit on the finish.
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* Expert NoteJanuary 12, 2012
From Trittenheim’s most famous vineyard, this is a beautifully balanced, harmonious wine that balances hints of petrol and slate with flavors of honeyed peaches, all while remaining light and spry on the palate.
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* Expert NoteJanuary 12, 2012
An unusual nose for a Riesling, with yeast, brioche and fresh eggs dominating. The dough-flavored palate is harmonious, with just a touch of sweetness balancing the crisp acidity. Drink now.
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* Expert NoteJanuary 12, 2012
A step up from the 2003 offerings from this estate, with clean, vibrant aromas of vanilla, melons and white peaches. Flavors are similar, with just enough citrus to balance the sweetness. It’s plump, yet spry and light on its feet—an attractive combination.
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