On Aug 14, 5:02=A0am, "John T" <j...@[EMAIL PROTECTED]
> wrote:
> August tasting Solihull Fine Wine Society.
> Maximin Grunhauser Riesling Kabinett- Herenberg, Dr Carl von Schubert,
20=
01
> Pale straw with a few crystals, apples and pear nose, a wonderful zingy
> mouthful, fresh fruit, excellent
>
> Maximin Grunhauser, Riesling Kabinett- Abstberg, Dr CVS 2001
> Stunner in glass bright, honeyed nose of pears and limes, full fat fruit
=
and
> good acidity. long........yum
>
> Maximin Grunhauser, Riesling Spatlese- Abstberg, Dr CVS 2001
> Bright and viscous, huge legs, an organic honey and apple nose, could
alm=
ost
> be a vintage cider, good balance of acidity and unctous fruit.....long,
?
> too young, still more complexity to come?
>
> Maximin Grunhauser Riesling Auslese- Abstberg, Dr CVS 2001
> Sang in the glass, just looking at it, you knew this would be superb,
and=
it
> was. At last some petrol and apples, some citrus. Wow, what an entrance
o=
f
> fruit acidity and sugar, Fantastic. so long WOTN
Yes, Maximin Grunhauser often will keep well and can be slow to
mature. I still have one bottle of the 1971 Herrenberg spatlese, and
it likely still is holding well. Both the Abtsberg auslese and BA 1976
are wonderful rich wines from a very ripe year and still are holding
well. Also from nearby Trier, the Eitelsbacher Karthauserhofberger BA
1971 still is quite good and holding.
> and then an afterthought, brought by a member, who had found it at the
ba=
ck
> of his cellar.
> Ch Chalon, Vine Jaune. 1976.
> Bright yellow gold, an oxidised sherry nose of flor, almost undrinkable
> after the Rieslings, searing acid and so dry. Yet two members got it on
t=
he
> nail........the last time I had it was in Vancouver with Bill Spohn, I
> cannot remember the vintage, but it was drinkable.
There seems to be little middle ground for Ch. Chalon and Vin Jaune in
general. Most seem to either like it or hate it. I still have a little
Ch. Chalon 1970 and 1961. It is about as intense and unique as wine
gets. To find something even more extreme, you likely have to go to
the eau de vie gentaine. I recently finally located a bottle of it
from Miclo. It has a very earthy bouquet that is extremely intense and
is made from long roots of the plant. I have read that those who
distill it often reserve one still only for it, because it leaves a
residue that gives nearly any other eau de vie distilled in the same
still as gentaine considerable gentaine character. I had to wipe down
the top outside of the bottle with alcohol after opening the bottle,
because it made the whole room where I store wines and spirits smell
of gentaine.
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