St Antony Niersteiner Pettental Riesling

點(diǎn)擊次數(shù)：2154

Representing a cask intended for Grosses Gewachs that ended its fermentation with 15 grams of residual sugar, the St. Antony 2006 Niersteiner Pettental Riesling smells of grapefruit, oranges, and honey, with a whiff of wood smoke; offers a site-typical citricity on the palate, but allied to considerable creaminess of texture; and finishes with low-tone, bitter-sweet richness akin to mead- and dark chocolate-dipped orange. Hints of lanolin and spice from a relatively new cask integrate themselves ingratiatingly. This should be worth following for at least 7-9 years. I found the rather spare but at the same time slightly milky wine that actually became Pettental Grosses Gewachs significantly less convincing. Magnate Detlev Meyer purchased the St. Antony winery in 2005 and the 2006s were made under the direction of his new team, headed by young Felix Peters, who is also responsible for the wines of Freiherr Heyl zu Herrensheim, made in the same, newly-acquired cellars. From 2008, the wines of St. Antony will not indicate “Weingut” or estate-bottling, as the authorities determined that the wines of two estates could not be estate-bottled in the same cellar, even though great pains had been taken to separate them physically in the spacious facility. There was as yet slight indication from the 2006 collection of a return to the distinctive and outstanding quality that characterized St. Antony’s (almost exclusively dry) wines throughout the 1990s. “After the rain hit October 3, like everyone else we had to act quickly and take control as best we could,” is how Peters describes harvest circumstances.No U.S. importer.