BREUER, BERG ROTTLAND, 2007

The wine has a delicius embrittlement and stringiness in the nose combined with a charming steam of lime and yellow citrus fruit – incredible clean and classic Rheingau (or at least what I am connecting with Rheingau and maybe special Breuer). In the primary fruit layer in the wine there is a massive amount of yellow citrus fruits like lemon, grapefruit and limes and a supporting whipping and dusty bitter pectin layer – brilliant. During the first couple of days there was a weak seductive tone of passion fruit (that I am completely crazy about). In the secondary layer in the taste there is a dense packed, misty and very weak tone of dusty tobacco and soft sweet anis. The best about the wine is the beautiful combination of the yellow citrus fruit combined with the overall dominating impression in the taste – THE EXTREMLY JUICY ACID! Completely untolerated to people that not like me cries a little tear over the precision, the stringiness of the sadomaschokistic acid – simply a paradise for an acid fixated freak and junkie like me.
If one wants to criticize the wine a little it misses some complexity in the relatively short finish– but “what the fuck” when the piano play like this!

After 10 days it some more secondary spicy and medical tones is developing in the nose resulting in a floral impression – but the wine still keeps its precision and stringiness. ½ an extra point for the potential and the acid…

16.5/20

PICTURE: (Heinrich Breuer in the cellar in Rüdesheim 2008)