Domaine Amélie & Charles Sparr Riesling Altenbourg

Pale to medium gold Aromatics medium +. Honeysuckle. Beeswax. Candied pineapple. Golden florals. No new oak Palate has a medium body. Acid medium + with a crescendo. Alcohol is medium. No phenolics. Rock, wet pear. Finish has a medium + length. Balanced. Beautiful aromatics. Fruit is fading on the palate. Drink now

Double blind tasting Dark straw color Medium plus aromas of citrus - mostly lime but led by intense minerality and slight petrol notes Medium bodied with palate of ripe limes and zest with distinct saline/ dry rock minerality - simply beautiful Medium plus/high acidity with mild phenolic bitterness and medium alcohol I went with Austrian Riesling here - Really felt a chiseled/ classic nature here and felt too cool climate for Alsace Wonderful wine and really a classic Riesling IMO …

Medium straw Aromatics medium +. Early petrol, Apple core and skin, with no new oak. Palate has a medium body. Acid medium + that crescendos towards high. Alcohol medium. Apples, lime, dry rocks, salt and lime zest. Lingering intense minerality. Finish has a medium + length. Balanced Overall this has a steely minerality and lime core suggesting a cool climate Riesling. Seemed quite sharp for Alsace, but still excellent. I paid 27 US dollars at Garagiste and have been critical …

Terroir in wine (Taylor's wines, Alexandria) : "Served blind. Chalky minerality, muted fruit shows lime and lemon, ripens a little with time. Juicy tends to Medium plus intensity acidity, rocky minerality, slight muted lemon and lime and a little dilute. France, Alsace but a fairly dilute example…"

Although I’m not a fan of the style, this is an excellent quality Riesling: medium gold color: rich and voluptuous body; pronounced aromatics and favors of perfume, apple blossom, candied lemon, spicy green apple, lime zest, stony peach, all underscored with sour minerality; shows very faint petrol notes. Developing complexity, medium plus acidity, and very good balance. Medium plus finish. Two recommendations: give it some aeration (I use a chilling decanter) and enjoy with food (today it was charcuterie, hard …