TN: Diel Auslese Gold Capsule VdP-Auction 1996

D

David from Switzerland

David Plattner
Schlossgut Diel Riesling Auslese Gold Capsule VdP-Auction 1996
A standard size bottle that started leaking a few drops (bought at auction and impeccably stored, apparently due to a faulty cork with what looked like an indentation on its side) and that I decided to open and drink immediately. Full amber-yellow. Quince, orange and citrus zest, brown-bready botrytis, white chocolate, complex, quite fat, viscous and sweet, the flavour profile of a Tokaji Aszú, the texture of a BA and the mouth-puckering, almost brutal passion-fruit-flavoured acidity of an icewine (don’t remember the percentage, but this contains quite a bit of icewine). Quite long. Reasonably mature, if youthful at the core. Despite the great concentration, the acidity is so high that I always wondered if it made sense to cellar this wine, and I still do. Holding up perfectly for 24 hours in the fridge. dp 95-

Greetings from Switzerland, David.
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J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti
 
Actually it sounds quite fascinating in a way that is
familiar to me; contradictions that make us re-examine our assumptions about shape and heft.
 
originally posted by Jeff Grossman:
Fat and viscous but brutally acidic. Sounds inharmonious.
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I'm with Karen on this one. The wine contains, if memory serves, a third ice wine, and from a vintage known for high and ripe acidity. Given it's all in proportion, I'd call it balanced, but whether wines likes this ever achieve harmony (to me usually the potential long-term result of balance, although there are exceptional wines that are harmonious throughout their evolution) is debatable - this would then be true of any ice wine from the same vintage, however, and I'm not sure it makes sense to use the term in this manner. It does remind me of why my German Riesling loving friends and I have always had our suspicion that in general ice wine tends to age less harmoniously than botrytis sweet wines like BA and TBA. So maybe the use of the term in this manner is justified? Nothing per se wrong with this wine, however. Admittedly almost choked on the first sip. Simply loved it after that.

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti
 
I don't think I've ever had an ice wine I would call balanced. That sort of abrupt physical concentration (as opposed to physical and chemical, e.g. via botrytis or passerillage) doesn't seem to do the must and resultant wine any favours. However it's useful as a blending wine - Berni Schug at Dr. Loosen was one of the very best at it.
 
originally posted by Yixin:
I don't think I've ever had an ice wine I would call balanced. That sort of abrupt physical concentration (as opposed to physical and chemical, e.g. via botrytis or passerillage) doesn't seem to do the must and resultant wine any favours. However it's useful as a blending wine - Berni Schug at Dr. Loosen was one of the very best at it.
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I see your point, we've had discussions of this sort many times. In this particular case, of course, it was used as blending wine, with the other part (two thirds?) botrytised Auslese to Beerenauslese styled.

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti[/quote]
 
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