Immich-Batterieberg Enkircher Ellergrub Riesling

點擊次數(shù)：2371

From 80+-year-old vines on finely weathered blue slate soils, the 2019 Enkircher Ellergrub Riesling is beautifully precise and flinty on the elegant and herbal nose that reveals crystalline, perfectly ripe and concentrated fruit. Bottled with 13 grams of residual sugar per liter, this is a nervy, vital and crystalline Riesling with juicy fruit and open character. Tasted at the domain in September 2020.

Bottled two weeks before the tasting in late April this year, the 2018 Enkircher Ellergrub Riesling opens with a bouquet that is less clear and reminds me of the pungent effects of the suzukii fly in many 2014 Muscats, Gewürztraminers and even Pinot Gris, here intertwined with yeasty and oaky aromas. Mind, though, that 2018 did not cause any rot. Not fermented to fully dry (fermentation stopped at 10 grams of residual sugar), this is a fruity, sweetish and slightly tannic Riesling that seems to be in the middle of nowhere at this embryonal stage. It is difficult to say where it is going from here, but there is substance, grip and expression—elegance, finesse or stimulation still have to be developed. Tasted from AP 5 19.

The 2017 Enkircher Ellergrub Riesling offers a spectacularly intense, refined and, in fact, seamlessly textured nose that intermixes the perfectly ripe and concentrated fruit of 80-year-old ungrafted vines with the delicately flinty and crunchy notes of the blue slate soil that characterizes the Ellergrub terroir. The 2017 did not ferment to fully dry and comes along as a powerful, rich, dense and lush yet finessed Riesling with firm structure and a long, intense, perfectly juicy finish. It will take some years to fully integrate the 7.8 grams per liter of unfermented sugar, but with a long perspective, this is a great dry Riesling from one of Enkirch's top vineyards. The aftertaste is impressive in its lush, aromatic, crystalline and super salty and stony character. This is a great wine at 12% alcohol, and I am curious to follow its development over the next 10 to 15 years. Tasted in March 2019.