The main part of the grapes for this wines comes from the "red part" (red limestone) of the top parcel Kirchspiel. The fermentation of the grapes was spontaneous and limited at a residual sugar level of 11.5 g/L. The resulting wine is a little GG wine which in my optic is comparable with a lot of other producers top wines.
The wine was followed over a week. It is quit early to drink this wine I think…. probably it needs at least 5 to 10 years in the cellar to fully develop.
Initial in the nose just after opening the smell seems a little hot and unclean with sulfur, deep dark minerality, steal and fruit like tones yellow citrus, green apples spiced with small amount of apricots (very “bio/eco” like producers such as Van Volxem and Heymann-Löwenstein). After some days – the smell gets more clear and pure with mainly yellow citrus fruit but still with a deep and "dark" minerality– for me it refreshes my brain. This wine needs air for development (probably I can not say enough) - A LOT!!
Initial in the mouth one feels the soft creaminess from the dense and complex fruit. The residual sugar level has a quit impact on the wine – and one can discuss if this is actually technical dry??? Usually I am not a big fan of to much residual sugar – but in this case it perfectly balance the dense fruit and stringent acid. The taste is really delicious with yellow citrus fruit compiled with a dark liquorices taste in the deep creamy foundation of the wine. As with a lot of the 2007 wines this really has a nice electric acid. The finish is extremely long with a burning minerality (+45 sec). It is really all about balance in this wine even if it seems a little difficult to drink (escpiecally for non-riesling fanatics) at the current stage – but give it time or decant it for long time before drinking.
17/20
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