Weingut Max Ferd. Richter Riesling Auslese Cask 77 Veldenzer Elisenberg 2006

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Round and creamy, with vanilla custard, peach, and orange notes, this marries Mosel freshness and delicacy with the magnitude of 2003. Soft yet suc... Read more

There's a firm structure here focusing its apricot, baked apple and citrus flavors, along with an elegant profile and lingering vanilla pastry afte... Read more

The 2005 Veldenzer Elisenberg Riesling Auslese "Fab77" displays ester-rich, distilled red berry and pit fruits, sage and mint in an aromatic melang... Read more

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User Reviews for Weingut Max Ferd. Richter Riesling Auslese Cask 77 Veldenzer Elisenberg

External Reviews for Weingut Max Ferd. Richter Riesling Auslese Cask 77 Veldenzer Elisenberg

External Review
Vintage: 2005 07/28/2011

Round and creamy, with vanilla custard, peach, and orange notes, this marries Mosel freshness and delicacy with the magnitude of 2003. Soft yet succulent, with a refreshing finish. Drink now through 2018.


External Review
Vintage: 2005 07/28/2011

There's a firm structure here focusing its apricot, baked apple and citrus flavors, along with an elegant profile and lingering vanilla pastry aftertaste. Very attractive. Drink now through 2018.


External Review
Vintage: 2005 07/28/2011

The 2005 Veldenzer Elisenberg Riesling Auslese "Fab77" displays ester-rich, distilled red berry and pit fruits, sage and mint in an aromatic melange clearly marked by the pungency of botrytis. A dense but bright palate features red currant, lemon, and herbal concentrates and leads into a formidable, voluminous, faintly spiritous, and decidedly slate-lined finish. This Auslese is big-bodied and "old fashioned" in style, with its advanced ripeness cashing out in 10.5% alcohol - a throwback, some would say, to the days when Auslese was Auslese. I would not hesitate to forget this for 20 years in the cellar and expect further interesting developments beyond that.


External Review
Vintage: 2005 07/28/2011

This smells and tasted like red currant jam, quince jelly and grapefruit marmalade served on caraway-studded rye toast. Exhibits a pasty, jammy richness on the palate, backed by considerable sweetness, with interesting salty, meaty elements and wet-stone slate. This was harvested in late November, a full month after the first frost and the falling of the foliage, yet the fruit was still virtually free from botrytis, according to Richter.


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