• SN: 93

    Snooth Editorial Score

    93

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  • ST: 80

    Stephen Tanzer Score

    89(+?)

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  • WS: 87

    Wine Spectator Score

    87

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Deutz Rose 1990

Editorial Review by Gregory Dal Piaz:

Richly aromatic with smoky, woodsy soil driven tones with lots of toasty notes and almond accents framing the rather red toned fruit that leans toward the cherry and rd plum end of the spectrum with a subtle roasted coffee top note. Nicely balanced and just beginning to relax in the mouth with a fine blend of acid driven cut and fresh fruits that are laid upon a bed of subtle oxidative notes. This turns bright, fresh, and citrus driven on the finish. Entering it’s peak drinking window though with a solid future. 93pts

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Editorial Reviews for Deutz Rose

Snooth User: Gregory Dal Piaz
89065217,192
4.50 5
12/15/2009

Richly aromatic with smoky, woodsy soil driven tones with lots of toasty notes and almond accents framing the rather red toned fruit that leans toward the cherry and rd plum end of the spectrum with a subtle roasted coffee top note. Nicely balanced and just beginning to relax in the mouth with a fine blend of acid driven cut and fresh fruits that are laid upon a bed of subtle oxidative notes. This turns bright, fresh, and citrus driven on the finish. Entering it’s peak drinking window though with a solid future. 93pts


Member Reviews for Deutz Rose

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5.00 5
12/18/2009

Lovely and powerful toasted oak aromas on this wine with tropical fruit. Flavors are of grapefruit and peeled grapes, smooth elegant and rich for such a refreshingly acidic wine. The grapefruit is tempered perfectly by the yeast notes.


External Reviews for Deutz Rose

External Review
Source: JJ Buckley Fine Wines
06/20/2014

Complex nose combines high-pitched lemon drop and candied lime notes with lower-toned toffeed suggestions of yeast autolysis. Very dry and assertive in the mouth with a strong spicy character. Offers excellent flavor intensity with no excess weight. Youthfully fresh minerally and still evolving. Would make a perfect accompaniment to raw shellfish. Stephen Tanzers IWC.




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