High-toned scents of flowers and green herbs – wisteria, mint and pennyroyal prominent among them – practically poke you in the nose. A veritable wave of seawater on the polished palate serves for saliva-inducement, mint exercises a cooling influence, and cress, sage, black pepper and stone supply incisive, palate-staining, invigorating counterpoint. The long finish offers vibrant, juicy, mouthwatering interaction of the aforementioned elements. Any oak influence is entirely discreet, or perhaps I should say it’s completely submerged beneath this wine’s riot of grape, soil and fermentative flavors. Long-time readers of my reports will know that I am a stalwart champion of Pechstein as underappreciated vis-à-vis Jesuitengarten and Kirchenstück – so take that as a warning to factor in when interpreting my tasting note, or take this wine as delicious confirmation of my high opinion of the site where it grew. (DS)
Intense acidity underscores the floral and herbal elements, with a mineral streak spreading from start to finish. Flavors of blood orange and peach emerge midpalate. Energetic, showing beautiful harmony and a complex finish. Will improve with age. Best from 2020 through 2030. (AZ, Web only-2018)
The fine peach and pineapple aromas on the nose draw you into this quite concentrated and highly structured wine. However, the considerable tannins make it quite chewy now. Plenty of salty/minerally power at the finish. Better from 2018.
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