Meinert The German Job Riesling 2016: can I leave this at urghhh, so good? No? Okay fine...here goes...
Medium lemon with a medium intensity nose of kerosene, flint, lime, honey, lime blossoms, nutmeg and a touch of honey.
Off dry so deceptively high acidity, medium- bodied, high acidity, gorgeous textural grippy mouthfeel, medium+ finish of mostly lime, unripe white peaches and a hint of baking spice if you squint really hard...smoky salty apricots and metal the next day.
Can I just say that this is an absolute repeat purchase by the case load!
Viti & Vini:
100% Riesling from Elgin was picked early in the morning. The grapes were whole bunch pressed and the juice protected from oxidation using dry ice and ascorbic acid. The juice as settled, then cold fermented with Austrian Heiligenstein yeast (from Austria) over 4 weeks. "Yeast inactivated by cooling at a residual sugar of about 6g/l. " The wine was left on it's lees for 6 months. Only 2617 bottles were made.
RS: 4.9 g/l | TA: 7.2 g/l | pH: 3.0
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