Brun Beaujolais and Ppire going back to Regular Cork
- Thread starter Joe Dressner
- Start date
Oswaldo Costa
Oswaldo Costa
There are three (Herrenberg, Abtsberg and Bruderberg) but the QbA is not field specific (just had some 07 last night).
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Unknown
Guest
I actually don't know. Different AP numbers, for sure. But one is much better than the other.
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Guest
we also had niches at our table when I was growing up, but that's because we could not afford a new one
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Guest
I find myself in a different camp here. I encounter an annoying similarity across estate rieslings from many producers, when bottled under sc. They serve a purpose in a market which I am not a part of. I expect these wines to be no more generic than I would expect Bourgogne AOC to be, from my favourite addresses in the Cote d'Or. Under cork, I have found many basic rieslings to be a great introduction to the style of the estates, with more than a hint of character of their Prdikatswein.
Knebel, Clemens Busch, Steinmetz, Lieser use spontaneous yeast for their estate bottlings for fermentation, and I think are great "passports" to the style of the estate even under screwcap. Not generic at all for my palate. I'll admit have never really noticed a difference in QBA quality cork vs. screwcap, but I haven't investigated it that much. The others use inoculated. Even though they do I still like the Haag Qba. The Monchhoff serves a purpose no question about it. I sold oceans of it at Crush.
I bring up the yeast because many producers will use spoofy yeast for their estate bottling and use ambient for the rest. They say they want a consistency in their basic wine, as the most people will taste it and get an introduction to the estate. It's pretty brave for a producer in Germany to use ambient yeast for his QBA. I have not encountered it much at all. Also I think the yeast decision will impact the Qba wine more than the closure decision.
Morgan Harris
Morgan Harris
Haag QbA '07 under screwcap is amazing. Like someone grated 1000 nectarine skins into a glass. Sublime.
On the other hand, I've been serving Zilliken Spatelase '92 under cork and this wine seems to be wildly inconsistent. Sometimes so petrol dominated it smells like a brand new pair of chuck tailors. Other times incredibly well-balanced between stone fruit, slate, and lime zest that it hurts. The top third of the corks when I open them, universally, are completely black (although, I have no idea what this might indicate).
Comparably, I don't think the Zilliken is really worth the extra money, but it's really a treat to get to taste MSR this old from a great producer, but under cork, the bottle variation seems to be wild.
On the other hand, I've been serving Zilliken Spatelase '92 under cork and this wine seems to be wildly inconsistent. Sometimes so petrol dominated it smells like a brand new pair of chuck tailors. Other times incredibly well-balanced between stone fruit, slate, and lime zest that it hurts. The top third of the corks when I open them, universally, are completely black (although, I have no idea what this might indicate).
Comparably, I don't think the Zilliken is really worth the extra money, but it's really a treat to get to taste MSR this old from a great producer, but under cork, the bottle variation seems to be wild.
Ian Fitzsimmons
Ian Fitzsimmons
Is the Haag Qba bottled under more than one AP?
Tom Glasgow
Thomas W Glasgow
There's a Fritz and a Willi Haag.
Ian Fitzsimmons
Ian Fitzsimmons
True; I assumed Morgan was writing about Fritz's QbA.
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Unknown
Guest
92 Z Spatlese is a nice but a fairly soft wine; one that you'd expect to find variation with, at this stage. On the other hand, I've had some 93s, 94s, 89s, 97s recently which have been very complex but consistently fresh.
Speaking of variation, and more to the point, I am still drinking 2000 Pepiere, and there is defnitely variation to be noted ( nothing bad, just different extent of evolution ), which I find perfectly acceptable. The bottle I opened during this whole volcano business in NY was OK but past its best, but one opened a few months earlier was quite vibrant and well worth the wait.
Speaking of variation, and more to the point, I am still drinking 2000 Pepiere, and there is defnitely variation to be noted ( nothing bad, just different extent of evolution ), which I find perfectly acceptable. The bottle I opened during this whole volcano business in NY was OK but past its best, but one opened a few months earlier was quite vibrant and well worth the wait.
'92 is a nice vintage in the right hands.
In 2008 had a '92 F. Weins Prum Graacher Domprobst Spatlese that was crisp, nervy and youthful. I've had that Zillken a number of times and it has showed all over the place. Same with various Zilliken 83's, but you have one look at the cellar and it all becomes clear.
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Guest
Although I hear a little imprecision will go a long way.
Wait, let me read your message more carefully.
OK, no variation at all.