Date: 15-Aug-2005 15:57
Author: Rahsaan (London) Email
Subject: TN: Non-French Wines
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2003 Daniel Vollenweider Riesling Spatlese “Wolfer Goldgrube” Feinherb AP 02 04
Damn I should have opened this earlier. The first day this puppy is all awkward young big-shouldered crunchy doughy acids. It gains focus on day two as the doughy crunch becomes more vivid in nature, but day three is the time to be drinking this. At this point it is still big and broad, but finally the crystal cut I love in Riesling, juicy luscious banana-raspberry tropical fruits with broad 03 structure, and the crystal cut is not sharp, but it is there. So if it took 48 hours to settle down, does that mean 03 will actually age?

2002 Daniel Vollenweider Riesling Spatlese “Wolfer Goldgrube” AP 03 03
Clearly has less weight that the 03, but interestingly enough is more forward in fruit flavor than the 03, although the fruit is brighter as opposed to the luscious 03. That said, the acids are still too crisp and awkward for me, until 72 hours later, when the sweet mid-weight banana-strawberry fruits with slightly fat residue on the tongue are balanced by smoother juicier acids than the crystal cut of 03. Hmm, wouldn’t have thought the 03 would be crisper than the 02. Any insights out there?

1996 Langwerth von Simmern Riesling Kabinett “Erbacher Marcobrunn”
On open shows evolved weight and slight gasoline note but then the broad apple spritzey bubble tells me it needs air. With air it has great weathered dried fruits but the acidic spritz remains, until 48 hours later when it starts to please me more. Yes, spicy cherry apricots, with mineral salt low notes and still such sharp acid high notes, but the weathered dried fruit texture is firmer and closes out on the end of the palate better. Not the best wine. But I liked it for 16Ł (Am I getting used to UK prices!).

2000 Antonio Vallana Colline Novaresi Spanna
Not bad. Not great. A combination of leathery blackberry notes with dark brambly colors, and sweet pungent floral (rose anyone?) flavors and fragrances, plus don’t forget that tannic bite on the finish. My gripe is that the pungent sweetness is counter-pointed by a watery texture, doesn’t all seem to be singing in the same direction, and didn’t get better over a few days (can’t vouch for Nathan’s two weeks). Not bad for 10Ł but I’m not buying more.

2004 Mauro Sebaste Dolcetto d’Alba “Santa Rosalia”
Smells young and grapey, not too much tannin, and the tannin that exists is just soooo soft. A soft grapey clean clear Dolcetto bubble. Ok. Perfect to order from mediocre restaurant lists when you need something easy red and wet to drink.