kirk wallace
kirk wallace
I expected this to be a bit closed and young. Instead it is just young and beautiful. Open for business with great promise for the future. In short, it rocks. (And that isn't just word play.)
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2006 Nik Steiner Hund Reserve
- Thread starter kirk wallace
- Start date
Salil Benegal
Salil Benegal
Nice. If mine weren't buried offsite, I'd be tempted to try one now. The '07 last weekend was also very, very good.
originally posted by Salil Benegal:
Nice. If mine weren't buried offsite, I'd be tempted to try one now. The '07 last weekend was also very, very good.
buried offsite?? Amphora wines??
originally posted by Salil Benegal:
Nice. If mine weren't buried offsite, I'd be tempted to try one now. The '07 last weekend was also very, very good.
buried offsite?? Amphora wines??
Jay Miller
Jay Miller
thank you!
I'm pretty sure I have a bottle and if so it is no longer on the bury in back list. It's now on the open soon list.
I'm pretty sure I have a bottle and if so it is no longer on the bury in back list. It's now on the open soon list.
Josh Adler
Josh Adler
Interesting experience with this wine -- I opened a bottle in Dec 2011 and it was totally closed up. Drank a glass and put the cork back in. Totally forgot about it. Jump to Feb 2012 - a friend spotted it on my counter and asked if he could taste. Ha-ha, of course I thought to myself. Have as much as you like.
Pretty great, he said. What? I tried again. Indeed, a bottle open for 2+ months at room temperature was great. I saw Christine Saahs a few weeks later and mentioned to her. She says they routinely keep bottles, especially Vinothek open at cellar temperature for up to a year and they get better after they are open for several days or weeks...or even months.
Biodynamics or sulfur?
Pretty great, he said. What? I tried again. Indeed, a bottle open for 2+ months at room temperature was great. I saw Christine Saahs a few weeks later and mentioned to her. She says they routinely keep bottles, especially Vinothek open at cellar temperature for up to a year and they get better after they are open for several days or weeks...or even months.
Biodynamics or sulfur?
Robert Dentice
Robert Dentice
I think is has to do with the winemaking protocols. Extended aging and limited topping. But this is just a guess based on other whites that behave similar and my experience with the various Nikolaihof Reserves and Vinotheks.
John Ritchie
John Ritchie
Sulfur really isn't much of a player. Vinhoteks and Steinrieslers are left in cask for 10+ years without any sulfur added. The '95 Vinhotek, for example, doesn't show any oxidative or aldehydic characteristics, despite sitting un-sulfured in the cask for nearly 17 years. I'd love to see some ideas that explain the phenomenon, as I don't have them.
I haven't yet been to visit; is the cellar cool and damp enough to curtail evaporation?
I haven't yet been to visit; is the cellar cool and damp enough to curtail evaporation?
My last visit was a very long time ago, but the cellar is certainly deep, the barrels are large, things are cool. The cellar is in Mautern, which is very much on the flats near the Danube, so I would have to imagine that it is very damp.originally posted by John Ritchie:
I haven't yet been to visit; is the cellar cool and damp enough to curtail evaporation?
But it's been a long time for me.