Browse Tag

alsace

Ries jones

Trimbach 2004 Riesling (Alsace) – After a few disappointing bottles, a return to form. That form? Dusty steel rods. (5/11)

Tramway

Trimbach 2004 Gewurztraminer (Alsace) – Really faded. I don’t think it’s just age, I suspect at least partial cork failure, because other recent bottles have been much more flavorful. (5/11)

Two

Trimbach 2002 Riesling (Alsace) – Past it. (5/11)

Trimbach 2004 Riesling (Alsace) – Teetering but still clinging to its youthful vibrancy. Where there was iron, stone, and dust, a fierce wind has blown in, though, and away, leaving a photographic memory of same. It’s still everything one expects from négociant Trimbach, but it needs to be gulletized real soonish. (5/11)

Ling Ling

Trimbach 2004 Riesling (Alsace) – Slight threads of oxidation woven into wet iron, though the iron itself is that sort of stale, dried blood character that riesling can sometimes show as it peeks into its decrepitude. An underperforming bottle, though I do think it’s time to drink this wine if you’re holding any. (4/11)

Trimbach 2004 Riesling (Alsace) – Iron, steel, stale water, radish greens, and a short finish. Drying out. (5/11)

Ham, Burg

Deiss 2002 Burg (Alsace) – Like drinking fruit-flavored lead. A completely limp, lifeless, neutron star of a wine, showing ponderous (and, it must be noted, not insignificantly oxidized) fruit that might, once, have lived somewhere in the strawberry realm…if strawberries were made of fissionable material. This has far more in common with the grossest offenses among New World pinot noirs than it does the sugary offenses of Alsace. So, um, congrats to Deiss? And the much-vaunted terroir-over-variety concept? Unless it’s Deiss’ argument that Burg is a shitty terroir unworthy of the respect of competent winemaking, he’s not making much of a case for it here. (9/10)

You picked a fine time to leave me

Lucien Albrecht 2007 Pinot Gris “Cuvée Cecile” (Alsace) – Brilliant shattered-glass minerality, the kind that one almost never finds in Alsatian pinot gris anymore, and vibrant acidity lacing illuminated pear and brittle structure. Exciting. Yes, there is a bit of residual sugar, but it’s so well-compensated that it doesn’t matter. (9/10)

Singer

Metté Marc de Gewurztraminer (Alsace) – So much spice, smoked meat, and coriander whipped up by raw distillate. Very easy to hate, and I almost do…but in the end, it’s just so gloriously weird that I love it. Marc can be appealing or it can be challenging, but I think marc de gewurztraminer is the post-graduate examination of marc; so, so difficult without proper preparation. (9/10)

After Bloomberg

Neumeyer 2007 Pinot Gris “Le Beger” (Alsace) – The label says pinot gris, there’s a little hint of pear-ish fruit done up with wintry spices, and the particular sort of (very) light off-dryness is carried in a very pinot gris-like way. But otherwise, this has about a foot and a half firmly in the riesling camp, in that its structure is metallic, cylindrical, and firm. The overall effect is to pretty much dry out the residual sugar, leaving a fine, steely minerality dominant over the restrained fruit. The finish is long and firm-fisted. While it will not be to the taste of those demanding lushness from their Alsatian pinot gris, for me it’s almost an historic resurrection of a much-missed style. A style that is, though it’s hard to remember in this era of dessert-y pinot gris, very appealing with food. (3/11)

Can’t see the Folas for the tries

Josmeyer 2008 Gewurztraminer “Les Folastries” (Alsace) – Off-dry, with its minerality delivered in a waterfall of crystallization. Sweet lychee verging into peach, but with a clementine counterpoint, even a little mirabelle as it lingers. There’s power here without overt weight, and also without relying too heavily on the common crutch of sugar. Extremely nice. (2/11)

Sails

Trimbach 2008 Riesling “Réserve” (Alsace) – Sulfurous, though mildly so. Yet it does obscure. Underneath that sulfur there’s a heck of a wine…powerful, iron-cored, bracing…but I think this has been treated for the long haul, which it should have no problem enduring. Now, it’s just sulfurous. (3/11)