zwei schnelle sterreicher

Lyle Fass

Lyle Fass
The first wine I tried was the 2008 Stadlman Zierfandler Anninger which is either a new bottling or a re-packaging of the entry level Zierfandler bottling. From what I can recall Stadlman has an entry level Zierfandler bottling that was just called Zierfandler in the past and a single-vineyard one called Mandelhoh (which can be an epic wine). It says Classic on the back label which clues me in that this is indeed the basic bottling. In 2008 this was not so good. Pretty shrill with very high acidity and some tangy citrus/peach fruit. The acid was zippy but very high and dominated this wine. The fruit seemed underripe and all I was really getting was rind-like fruit. As it aerated it became to shrill to drink. Too bad as this is the first vintage of this wine I did not really like. Usually what I love about this wine is the combination of a rich body and deep fruit with vibrant, clarifying acidity. This did not pull it off. Hopefully the 2009 will.

The Neumeister 2008 Gelber Muskateller "Steirische Klassik was a fantastic bottle of wine. I haven't met many dry Muskateller's I haven't liked. This was 11.5% alcohol and could have some RS in it as the palate and the nose had a creaminess. The nose was classic Muskateller with lime, citrus, some veggie-greens (pea pods) and intense minerality. Pungent, very clean and high-toned aromatics. Clean, crisp, pure with lovely fruit and I think some RS which rounds it out as if there was not any this could have easily gone the way of the Zierfandler. Not too much fruit and an overload of mineral that is balanced by a creaminess which holds it all together. Killer wine and very gulpable.
 
Neumeister is off the hook. Everything he does rocks.

His Morillon is one of the most unique expressions of Chardonnay I've ever had, really cheesy/leesy funky, raging acidy and ripe apple/pear fruit. There's a great dark mineral element to the wine too.

He makes really concentrated but demure Sauvignon Blanc too. Definitely a ripe style, but not as slutty/blatant as New Zeland. He's also a really nice guy. I met him at a Wildman tasting earlier this spring.

Stadlman also makes an auslase Zierfandler, which I don't particularly care for. Way too syrupy for my taste. Needs more acid, but I always usually think that's the case.
 
In 2006 at least Stadlmann also made the Igeln, which I still haven't gotten around to opening. It's not supposed to be an ager like Mandel-Hoh but it's supposed to be better than the basic bottling.

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I've tried two bottles of the basic but didn't like them. The Mandel-Hoh is tasty stuff.
 
originally posted by Ian Fitzsimmons:
How does one write umlauts in this format?

I use alta vista babel for all my umlaut needs.

Steve,

Never saw that bottling. Will have to investigate.

Morgan,

Def want to try more Neumister as this was great and even was showing pretty good on day 3. Be more interested in trying his Chardonnay as I've had better luck with Austrian Chardonnay (Paul Achs) than Styrian SB.
 
originally posted by Ian Fitzsimmons:
How does one write umlauts in this format?

Are you using a PC or a Mac, Ian? On a Mac, umlaut is opt-U; on a PC, I know people who advocate the use of a program called allchars. No firsthand experience with it, though.

Mark Lipton
 
originally posted by Steve Guattery:
If all else fails, you can use the HTML character encoding:

uuml;

Not to be confused with UUCP, UUnet or the UUA (that was for you, Lou!)

Mark Lipton
 
originally posted by MLipton:

Not to be confused with UUCP, UUnet or the UUA (that was for you, Lou!)

Or just plain UML.

By the way, I used ü as an example because I'd used it before. The same general pattern holds in HTML for other characters that can take an umlaut:

ä for ä

Ö for Ö

etc.
 
OK, OK. I can't keep my geek creds otherwise:

On a PC, hold down the ALT key and type 0252 on the numeric keypad.

Chart here.

More thorough, but less easy-to-use chart here.
 
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