von buhl bubbly?

J

Joel Stewart

Joel Stewart
can you tell, i'm a whore for testing everything but grower champagne that has bubbles?

following close on the heels of a decent VB...how does one approach a von buhl pinot brut 1999? (or any bubbly germanic wine for that metter)

with extreme fukkin caution, it seems.

rule one: forget the initial nose of floral toilet cleaner fragrance: open the fukkin bottle the night before!

despite the fact this is pn, the dosage must be horrendous.

by day two, it settles into a groove that allows it's classification as wine

i have no idea the ideal being searched for here....but in it's defense, the wine performed much better on day 2.....still a bit too sweet , but full nutty mid and electric lemon on the finish
 
was hoping the germanophileaks would weigh in to help...

1999 Reichsrat Von Buhl Pinot Brut - a somewhat disconcerting initial nose that morphs back and forth between overly perfumed soap, cherry flavored cough drops and some kind of home cleaning product. Thankfully the palate is a bit more normal, though despite the 12%, this seems more off dry than rather dry. The attack does show traits of the nose, it's a bit pinched as well; the mid to finish is where the wine opens up nicely with a bit of nuttiness, spice and citrus. Over all, it is so far tasting rather cheap.

final note:much better after whatever it took to blow off, but still, this is the 2nd day and the nose is still very industrial....

my question is: why? why does someone make this?
 
Firstly, von Buhl is industrial.

Secondly, sekt and its ilk are best made with a really shit, high acid grape (as they used to be).

Thirdly, red grape viticulture is not generally one of Geisenheim's triumphs.

Fourthly, German consumers were also the largest audience for David Hasselhoff's singing.

I think the above explains both why the wine is rubbish and why demand for it persists.
 
Von Buhl has recently (I don't have my notes at the moment, but my recollection is that it begins with 2004?) made significant adjustments to the way that they make sparkling wine and the results have been outstanding.
 
originally posted by Yixin:
Firstly, von Buhl is industrial.

Secondly, sekt and its ilk are best made with a really shit, high acid grape (as they used to be).

Thirdly, red grape viticulture is not generally one of Geisenheim's triumphs.
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Forgive the lad, he knows not of what he speaks. Maybe it was true in the increasingly distant past when he was living on the other side of the world, but no more.

Von Buhl is now biodynamic and making some incredible wines, especially from their grand cru vineyards. Want to know why Kirchenstck is the greatest vineyard in the Pfalz? Try von Buhl's (although there are several other producers who can be equally instructive).

See comment above about the sparkling wine.

Lots of shitty red wine in Germany, but those willing to look can find some astonishing results from recent vintages. See reports elsewhere of the 2007 Sptburgunder tasting in NYC earlier this week and add to those the wines of producers such as Rebholz, Knipser, and Frst. The situation is changing very, very fast for the top producers.
 
Claude, dotage does not become you. The GG wines from von Buhl have been plodding wines at best, and I am still not impressed by their fruity efforts. Maybe it's due to my acquaintance with them being on the wrong side of the globe, but I doubt it. I haven't tried their sekt or other sparkling wines since 2004, and an improvement is certainly not beyond imagination. I haven't dipped into my friend's supplies of the Jesuitengarten, but that is probably one of the few 08s I have not tried. The rest I thought were merely okay.

Red winemaking is improving, but the vineyard work is piss poor. That was my point, I believe. At least from what I saw earlier this year, although I didn't venture too far south.
 
originally posted by Yixin:
I haven't dipped into my friend's supplies of the Jesuitengarten, but that is probably one of the few 08s I have not tried. The rest I thought were merely okay.
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Chacun son got. I think opinions at the Wiesbaden GG tasting in August were generally quite different from yours.
 
any idea why a 1999 sekt might show on the market today? it didn't exactly seem like the kind of wine one would purposely age. too bad about the dosage, it did not integrate well with the wine, i thought....and having only been the 2nd sekt i've tried, i thought it curious that both had a very off putting (industrial cleaner) aspect to the nose.....is that sulphur? didn't smell like it to me.
 
originally posted by Joel Stewart:
any idea why a 1999 sekt might show on the market today? it didn't exactly seem like the kind of wine one would purposely age. too bad about the dosage, it did not integrate well with the wine, i thought....and having only been the 2nd sekt i've tried, i thought it curious that both had a very off putting (industrial cleaner) aspect to the nose.....is that sulphur? didn't smell like it to me.
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I think it's the clone and yeast, both courtesy of Geisenheim. But no idea why a '99 would show up now.
 
on another note, we had a a VB ries kabinett the other night that was quite nice....i mean for $20, instead of the original price of $40
 
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