For my birthday my wife gifted me a trio of wine seminars, the first of which we went to on Saturday afternoon. Among the wines we tasted was this Riesling from the Mosel. Amazingly to us, as we would never drink anything other than dry wines by choice, it is the 15.4g residual sugar that makes for a wonderful balance between acidity and sweetness. Full of fruit with apples, nectarines, even a hint of pineapple, and a mineral kick that brings it all into focus.
Did I mention we hardly ever drink Riesling? The Mosel has come a long way since Liebfraumilch.
Loving this wine (slightly naughty on a Wednesday).
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On a recommendation by @crispyduck (thank you and cheers) and shipped personally by Toby Owen, as the German importer has yet to be appointed, this Coste del Vivo N.V. Rosso No. 1 is absolutely delicious. I look forward to tasting the 2019 (in the cellar) in due course.
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@Quickben Neil Martin in his review in of the wine in 2019 said the 2016 Mate’s would last till 2035 if properly stored. The 2023 I posted was the only one of this Kiwi Grand Cru I have ever tried. I don’t think it will last as long as your 2016 as the vintage was not that great what with Cyclone Bola going through. Lucky you!
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I think it was me that recommended - I’ve been buying Toby’s wine for many years now. Glad you like it!
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The complexity and variation of riesling is quite amazing - so many different expressions and styles. I am now thinking I need to open some Donnhoff or Prum this weekend. I hope you enjoy your riesling journey, William.
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Absolutely, was amazed when we moved to Germany for a job opportunity I would never have in the UK, the shear variety and enthusiasm of the producers from family owned to big producers was an experience I can tell you, I remember a wine list like a telephone directory arriving at a restaurant table, I asked, but do you have anything local? The owner picked up the wine menu and I wont forget the “everything in this list is local” ouch!
Martin
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Sorry quite right Crispy
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No worries. @Eoink knows far more about wine than I do so it’s nice to take the credit for a successful introduction when I can!
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Thanks for the compliment, but I wouldn’t agree, you have a wide knowledge.
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All this talk of Riesling has tempted me into the cellar - a delicious kabinett from the Nahe that tastes like lime sherbet. The weather should be much warmer and sunnier really but it is going down nicely. It would probably still be going strong in 25-30 years though I am not sure I will be.
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d’Angludet 2005
Deep red with bricking to the rim. It took a couple of hours to open, initially a closed nose with dark fruits, opening to a nose of chocolate tannins, some spiciness, cassis and red cherry with a jammy sweetness (in a good way)The palate was initially very grippy with dark fruits, plum and chocolate tannins. This opens to a well balanced wine, medium body, good acidity and nice spicy tannins with a hint of leather, some cassis, black cherry and blackberry flavours, and a finish of sweet red fruit, not a huge amount of length. After half an hour I’d have said the tannins would dominate and outlast the fruit, but now I’d say it’s well balanced, very drinkable and although I wouldn’t expect it to improve it’s got 2-3 years left. A fine example of a non-classed growth (which wouldn’t be out of place as a 5th) in a lovely vintage. I drank half tonight and have the rest for tomorrow. I still remember the ‘85 with pleasure, I went through 2 cases (when cases were 12 bottles) and every bottle was a joy.
First run out for the new jug, it’s about 3-4cm higher than my usual one, pours beautifully, looks nice. Only downside is that the lid doesn’t stay open (by design I think), so to let the wine breathe and to dry after washing I’ve propped it with the cork.
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I sold a case of that at an auction in 2020, amongst others. Our style of eating had changed from when I bought it and others en primeur, earlier. At the time d’Angludet was a favourite. Hey ho, we sort of change over time.
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One does get some invites doing this job…
There must be a portrait somewhere in the attic of Pichon Baron, of the 2005 vintage mouldering away, because on the evidence of tonight, the only way it tasted like an nineteen year old wine was if it was one Rudy Kurniawan had made.
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We had a couple of glasses of this Belgian Pinot Gris last night. I didn’t know that wine was made in Belgium but I was clearly wrong, and it was absolutely delicious.
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There’s not a very large amount of wine made in Belgium (or Luxembourg and the Netherlands for that matter), but what there is made is usually very good - the land and other costs are simply too great to make money from inexpensive grape-growing (or any other inexpensive framing really). Accordingly the wines tend to stay in their domestic markets.
I had a Luxembourg sparking myself yesterday actually, and it was lovely.
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A previous picture but the same wine, I did get a full case and I shall get another. It makes me laugh that M&S and Waitrose are now championing lost grapes, and the wine soc have been doing it for years, including this grape. Good, easy but with a bit of complexity when you stop sipping.
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I’ve finished the second half of the bottle of 2005 d’Angludet from a couple of days ago. On first opening (I’d poured in to a half bottle) it seemed acidic and past it, after half an hour it opened. Similar to 2 days ago, but the cassis is more obvious on the nose and palate. Still really enjoyable, definitely has 2-3 years left.
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I might have a couple of ancient 83 and 85 bottles stored away but I can’t remember, I definitely know there is at least 9 VCC, and some D’Issan 83 and 85. Loads of Egon Muller old Schwarzhofberger as well. Now I am a bit more able I need to get my sonn to get loads out to just drink.
On reds I’ve gone a bit more mediteranean
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