Morstein: Voor ons één van de beste Rieslings die we de afgelopen jaren dronken. Zijdezacht, prachtig fruit en perfect in balans.
Wine Advocate: “These wines were vinified identically and have the same analysis, says Adam of his 2009 Piesporter Goldtropfchen Riesling trocken when compared with his Grosses Gewachs from the Hofberg, and were simply harvested one day apart, but in my opinion they taste very different from one another. This collaborative effort with Adam’s talented associate Julian Haart reflects the superbly-situated, partially-terraced parcel planted in 1944 (its pre-1971 name is Laychen) about which I wrote in issue 183, and which the two of them acquired jointly. (Both names appear on a label otherwise identical to those utilized by Adam.) Pungent mint, fennel, lavender, grapefruit rind, and wood smoke in the nose translate into a thoroughly zesty, zingy character throughout. At 12.5% alcohol this displays fullness but manages to finish with vibratory tactile intensity and without any heat or heaviness. The faintly bitter, biting grip on display (encompassing peach kernel and apple pit as well as citrus zest and huckleberry) won’t be everybody’s cup of Goldtropfchen, but this an undeniably impressive maiden effort. Nevertheless, I find myself asking two questions: 1. Has this site really a special talent for dry Riesling? 2. Couldn’t this must whether picked and/or stopped a tad earlier have made an irresistibly delicious wine of 11-12% alcohol, i.e. along the stylistic lines of Adam’s Dhroner Riesling of the vintage? This wine to say nothing of its successors will be worth following over at least the next half-dozen years to get the full measure of it.
Commencing October 22, Andreas Adam reports that he was able to enjoy more than two weeks liberty to pick his relatively small acreage, although, as mentioned in the general introduction to this report, for the sake of acidity which approached almost ten grams in one of his finished wines! Adam did not favor so late a harvest as did some of his colleagues.When it came to skin contact, we backed off a bit this year he notes,to at most 6-9 hours. The resultant wines offer further proof as if it were still needed that here is a major Mosel talent going his unique and experimental stylistic way. (And proof too of the profound potential of the Dhroner Hofberg after a drought of great Riesling from this site so protracted that only those who have tasted wines from the mid-70s and earlier will be able to recollect a previous era of greatness.) The top dry wines here this year were only taken off of their fine lees in June immediately before bottling, and filtered only once (Normally, if a German grower tells you his or her wines were only filtered once, that means once in addition to the usual filtration at bottling!). The residually sweet wines were bottled in May.” 90/100 pts