Dusty layers of saffron, earth and white mushroom lend savory complexity to honeyed peach and apricot in this complex kabinett. Light bodied and spry, it's a delightful amalgamation of fruit, mineral and earth highlighted by dazzling acidity and a steely, electric finish. (AI)
With characteristic Rausch inflections of smoke and stone to its papaya and mango fruit, this combines lushness and high ripeness by any Kabinett standards with admirable clarity, lift and refreshment. Hints of nut paste in the finish point toward a bit of botrytis but without robbing it of fundamental juiciness, while a lick of salt serves for welcome saliva-inducement. There is a wealth of interactive nuance here and the balance is impeccable. (DS)
The 2014 Saarburger Riesling Kabinett displays a subtle and flinty/slatey bouquet with ripe, bright fruit aromas. This is a light and juicy, almost lush, but also very mineral Riesling with just 7.5% alcohol and 50 grams of residual sugar that could be a bit lower for my personal taste. Zilliken harvested everything in October, he started around the 5th and 6th, and finished around the 25th. Hanno says botrytis came only late in the old vines on single sticks. The top quality was an Auslese GK. Alcohol levels are moderate, if not low--due to the high extracts. The GG was picked with 95° Oechsle, but was bottled as a dry wine with just 11.5% of final alcohol, whereas the 2015 brought 12.5% alcohol from the same must weight. All the wines are straightly pressed, with no maceration time, to keep the pure, lean and straight house style. Only the QbA was chaptalized.
Open-textured and fruity, with peach and baked apple flavors that are richly spiced. Honeyed and savory accents on the finish, with notes of dried ginger. Drink now through 2018.
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