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    酒款
    618鉅惠

    Weingut Max Ferd. Richter Wehlener Sonnenuhr Riesling Spatlese, Mosel, Germany
    點(diǎn)擊次數(shù):4254

    酒款類型:
    酒莊:
    里希特酒莊
    產(chǎn)區(qū):
    德國(guó) Germany > 摩澤爾 Mosel
    釀酒葡萄:
    雷司令  
    酒款年份:
    NV年
    酒款綜述OVERVIEW
    關(guān)于“Weingut Max Ferd. Richter Wehlener Sonnenuhr Riesling Spatlese, Mosel, Germany ”的酒款綜述
    權(quán)威評(píng)分SCORE
    關(guān)于“Weingut Max Ferd. Richter Wehlener Sonnenuhr Riesling Spatlese, Mosel, Germany”的評(píng)分
    酒款年份
    評(píng)分者
    分?jǐn)?shù)
    評(píng)分時(shí)間
    2010年
    eRobertParker.com 由羅伯特?帕克(Robert Parker)創(chuàng)立于1978年,首創(chuàng)100分制,通過《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    90
     
    Richter’s 2010 Wehlener Sonnenuhr Spatlese is generously scented and brimming with juicy apple and yellow plum, the bitter side of the vanilla bean along with pips and pits of the fruits serving for pronounced counterpoint. Heliotrope and honeysuckle seem to flatteringly wreath the performance, and the combination of textural creaminess with brightness is deft, leading to an at once soothingly and brightly lingering finish. I suspect this will achieve one’s “normal” expectations for the longevity of the best of its genre, easily 20 years. While I don’t meant to extrapolate without warrant, it is hard not to consider significant the fact that this especially successful Spatlese is among the very few in the present collection to have fermented entirely spontaneously. “The last time I had acid levels as high as in 2010,” reports Dirk Richter, “was in 1980, and I don’t need to tell you that vintage was a disaster even by then-prevailing standards. What’s more, that was the last time I had de-acidified. Even in challenging years like 1981, patience at harvest and the right upbringing of the young wines – maceration, later bottling, encouraging tartrate precipitation, etc. – sufficed to deal with high acids. In many cases this year, we double-salt de-acidified twice, in must and then again in wine – after having done nothing for thirty years; I couldn’t believe it was happening! But it was the only way to remove a sufficient share of the malic. The finished wines are still plenty high in acidity, but I did not want to repeat my experience from 1990, in which I bottled wines with as much 11 grams acid. The second year, they started to taste sour, and that never left them even as their textures eventually creamed-up. I think that two years from now many de-acidified wines will start fatiguing whereas our best will be coming into their own.” In 2010, needless to say, the grapes were essentially ripe – indeed all met the admittedly weak legal minimum for Auslese – but as Richter notes “I had to keep revisiting parcels again and again taking just what had properly ripened because the condition of bunches was so heterogeneous.” Precautionary levels of sulfur combined with the naturally low pH levels of 2010 material are, he speculates, the reason why he ended up having to yeast most of his musts this year to achieve satisfactory fermentation. Richter reports having managed to pick-out 20 and 30 liters respectively of B.A. and T.B.A. but at such pathetically small levels he felt it made more sense to blend them back selectively into the vintage’s Auslesen. “I’m laying everything on the table,” he noted with his usual candor when we began tasting, “some are quite good, some are meager, but I’ll let you judge for yourself.”Importer: Langdon-Shiverick Cleveland,?OH; tel. (216) 861-6800
    2008年
    Wine Spectator 全球發(fā)行量最大的葡萄酒專業(yè)刊物之一,創(chuàng)辦于1976年。
    《葡萄酒觀察家》
    88
     
    A sharp white, whose grapefruit, apple and mineral flavors are cut by the vivid structure. This is a bit pinched in the end. Best from 2012 through 2020. 335 cases made.??–BS??Region: Germany / Mosel-Saar-Ruwer Select to Add
    2008年
    Wine Advocate 由羅伯特?帕克(Robert Parker)創(chuàng)立于1978年,首創(chuàng)100分制,通過《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    86+
     
    目前該機(jī)構(gòu)尚無對(duì)此酒款的品評(píng)記錄。
    2008年
    Jancis Robinson 世界上最權(quán)威的三位葡萄酒品酒師之一,她出版了10多本與葡萄酒相關(guān)的專著和錄像帶,最著名的作品有《世界葡萄酒地圖》。
    杰西斯·羅賓遜
    17
     
    2007年
    eRobertParker.com 由羅伯特?帕克(Robert Parker)創(chuàng)立于1978年,首創(chuàng)100分制,通過《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    88
     
    Apple, honeysuckle, and lily attractively scent the nose of Richter’s 2007 Wehlener Sonnenuhr Riesling Spatlese. This comes onto the palate almost weightlessly, with liquid floral and subtly honeyed character, flattering creaminess, and a caressing yet refreshing finish. One to taste the high yields in this vineyard, and yet that’s not necessarily a critique, since this wine’s delicacy, easy drink-ability, watercolor like wash of flavors, and almost irresistible charm may even owe something to them. Still, I would be included to drink this over the coming decade (!) and not push my luck. Dirk Richter is an historian of the Mosel as well as one of the region’s foremost growers, and he claims that on five occasions in the eleven years between and including the epochal vintages of 1911 and 1921, flowering on the Mosel took place in May ... but then not again until 2007. He started picking already in early October, but only as a means of thinning (“pre-harvesting”) his Brauneberg vineyards, and the resultant Kabinett is rather green in flavor. Harvest did not begin in earnest here until mid-October, and save for the two T.B.A.s that he painstakingly collected, Richter insists there was scarcely any botrytis. Interesting, the yields from Richter’s Wehlener Sonnenuhr vineyards – his only remaining ungrafted vines – were the highest this year that he has ever experienced, and the wines are by no means disappointing (although Auslese was not possible). The grip exhibited by his dry-tasting wines may in part come from the skin contact Richter gives most of them, in part to buffer their acids. Still, as he puts it, “with the intense minerality, strong acidity, and very low pH of Mosel Riesling, some residual sugar is needed. And here, with feinherb-as-trocken, that need is borne out quite clearly, and the wine tastes dry, and people drink it as ‘dry’.” What’s more, lower alcohol helps these “dry” Riesling dance. If feinherb (often as high here as 25 grams in residual sugar) works on Richter’s German customers, halleluiah! For anybody else, these feinherb Kabinetts should be no-brainers, especially at his prices. Richer shares my enthusiasm for the undeservedly obscure and misunderstood Pinot Blanc (a.k.a. Wiesser Burgunder), and is in process of doubling his acreage and planning to produce some Sekt from it as wellImporter: Langdon-Shiverick Cleveland,?OH; tel. (216) 861-6800
    本酒款酒莊資料ABOUT WINERY
    里希特酒莊(Weingut Max Ferd. Richter)
    里希特酒莊(Weingut Max Ferd. Richter) 里希特酒莊(Weingut Max Ferd. Richter)位于德國(guó)摩澤爾(Mosel)產(chǎn)區(qū),是當(dāng)?shù)匾患覛v史悠久、專注釀造雷司令(Riesling)葡萄酒的家族酒莊?! ±锵L丶易澹≧ichter Family)于1643年在布朗伯(Brauneberg)地區(qū)購(gòu)買了一片葡萄園,并在1680年成立葡萄酒出口公司。1880年,里希特家族建立了自己的酒莊,其酒窖號(hào)稱為摩澤… 【詳情】
    本酒款釀酒葡萄資料ABOUT GRAPE
    雷司令(Riesling)
    雷司令(Riesling) 典型香氣:椴花、青蘋果、葡萄、檸檬、青檸、柑橘、桃子、杏、菠蘿、芒果、蜂蜜、烘烤和煙熏等 起源:雷司令(Riesling)是德國(guó)最古老的葡萄品種之一,該品種于1435年第一次在文獻(xiàn)中被提及,很可能起源于德國(guó)的萊茵高(Rheingau)地區(qū)。DNA檢測(cè)結(jié)果表明,雷司令與西歐最古老、多產(chǎn)的葡萄品種之一——白高維… 【詳情】
    本酒款產(chǎn)區(qū)資料ABOUT REGION
    摩澤爾(Mosel) 摩澤爾(Mosel)產(chǎn)區(qū)的葡萄酒產(chǎn)量位居德國(guó)13大產(chǎn)區(qū)中的第三位,但其國(guó)際知名度卻領(lǐng)先于其他產(chǎn)區(qū)。在1997年8月1日以前,它的名字一直是摩澤爾·薩爾·烏沃(Mosel-Saar-Ruwer),但之后統(tǒng)稱為摩澤爾(Mosel),方便消費(fèi)者記憶。該產(chǎn)區(qū)位于蜿蜒曲折的摩澤爾(Mosel River)河的兩岸,穿… 【詳情】
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