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Riesling Auslese No. 1 Graacher Himmelreich Willi Schaefer 2010

Winemaker's Notes:

"Pale golden yellow. Seductive aromas of pear, peppermint and oyster shell. Luscious in texture, with glazed apricot and honey flavors framed and lifted by bright acidity and insistent slate. Luxuriant yet elegant auslese with excellent spicy length...92" IWC 01/12 "A glossy, subtly oily texture to Schaefers’ 2010 Graacher Himmelreich Riesling Auslese – like the honeyed glaze to its apple and citrus fruits – points toward its significant botrytis component; yet it packs the blazingly bright, juicy citricity and corresponding nervous energy characteristic for its vintage. Tart suggestions of gooseberry or white currant in the finish engender a slightly sweet-sour tension that might well resolve with time, while piquant apple pit and slate-licking minerality help extend a vibrant finish. This will doubtless retain its vitality for a quarter century, though whether the near-severity of its acids will have been mollified or accentuated, I won’t try to predict today...92" WA #199 02/12

Region: Germany » Mosel

Vintages

  • 2010

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Color: White
Varietal: Riesling
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"Pale golden yellow. Seductive aromas of pear, peppermint and oyster shell. Luscious in texture, with glazed apricot and honey flavors framed and lifted by bright acidity and insistent slate. Luxuriant yet elegant auslese with excellent spicy length...92" IWC 01/12 "A glossy, subtly oily texture to Schaefers’ 2010 Graacher Himmelreich Riesling Auslese – like the honeyed glaze to its apple and citrus fruits – points toward its significant botrytis component; yet it packs the blazingly bright, juicy citricity and corresponding nervous energy characteristic for its vintage. Tart suggestions of gooseberry or white currant in the finish engender a slightly sweet-sour tension that might well resolve with time, while piquant apple pit and slate-licking minerality help extend a vibrant finish. This will doubtless retain its vitality for a quarter century, though whether the near-severity of its acids will have been mollified or accentuated, I won’t try to predict today...92" WA #199 02/12

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