Stein Riesling Blauschiefer feinherb

12.5% abv. Landwein der Mosel L 03 19. “One single fuder, natural fermentation, no added sulfur, nor fining, nor filtering.“ EYE: warmly bright, like a 10 yo Beaune. NOSE: weeping, golden salts. Brittle stabs of stem sap. Moccasin tread, multiplied and falling. Impacted, blooming forage of acorn. cassia, and dogwood. Bruised lemons pressed in the silk pages of a book. MOUTH: utterly dry and viscous with yellow sap. Old-sweater comfortable. Neatly folded edges, busy with baked clay, peppermint, goji, and …

Deep yellow in color with aromas of almond, apple, pear, and slight lime zest and honey. Tart and young with high acid. Yellow apple, red apple, and lime on the palate. Natural fermentation with no sulfur added and no filtering.

Far too much influence from the lees. Almost tastes oxidized, but isn't. Wholly unlike their other Rieslings.

lean and mineral af with a touch of honey piercing acidity "diluted honey water"

On first open, resembled a cider with apple aromas and sharp acidity. I got a little smokiness on the nose. Finish was long, and almond-like. By day two, especially with a little warming up, it turned more brioche and citrus like. Powdered sugar on the nose, approaching the chocolate oranges at Christmas time. Smoke from before is hardly noticeable. One tasting note I saw of this described it as “flat champagne. I can’t say that’s too far off, but absolutely …

Good stuff. Bright green apple, lemongrass, and some nutty oxidized notes. Vibrant fruit and rocky minerality. Bright acidity, medium body. Wines like this are excellent examples of what makes Stein great: balanced, complex, and absolutely delicious.