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2010 St. Urbans-Hof Leiwener Laurentiuslay Riesling Auslese

IWC: 94/100Pts

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35,00 € incl. BTW

Professional reviews:

International Wine Cellar: "By Joel B. Payne Stephen Tanzer's International Wine Cellar, Jan/Feb 12

Golden yellow. Fine bouquet of ripe apple, vanilla and sweet herbs, with a hint of brown spice botrytis. The rich palate displays undeniably sweet apricot fruit and a salty, resinous character. Lively spices leaven the wine's unctuous texture on the long finish. 94 points"

Wine Advocate: “Review by David Schildknecht # 199 (Feb 2012) Rating: 92 Drink 2012 - 2037

Representing the 50% lot raised in tank – from a single day’s picking of the Laurentiuslay – that developed in a manner best described by this Pradikat (finishing fermenting at 10.5% alcohol), Sankt Urbans-Hof’s 2010 Leiwener Laurentiuslay Riesling Auslese is strongly scented with licorice, spearmint, smoky black tea, and candied orange rind, all of which combine on a subtly oily, substantial, plush palate for a cooling though piquant impression, persisting with an impressive sense of grip and saliva-inducing salinity. This can be expected to gain refinement and complexity over the coming decade and to last for at least 25 years.

Nik Weis found himself favoring residual sugar in 2010 to an even greater extent than in some other recent vintages (there was for example no Laurentiuslay feinherb let alone near-trocken; and the Saarfeilser yielded an exceptional and powerful residually sweet Spatlese as well as B.A. and T.B.A.) less on account of what he deemed needed to balance the vintage’s high acidity than on account of the high must weights recorded from this punishingly small crop. Weis rejects out of hand any comparison of 2010 with 1996. “In 1996,” he testifies, “when you dropped clusters into the basket they bounced, so thick and elastic were the skins. There was nothing like the phenolic ripeness we managed to achieve in 2010. I had no experience though, I confess, with de-acidification,” Weis continues, “as the last time any took place here was in 1987.” He was very sparing with adjustments, preferring to rely on extending skin and lees contact and delayed bottling to ameliorate the effect of high acids. (As we tasted, the jackhammers were pounding-away on an addition to the St. Urbans-Hof cellar that will permit larger volumes to be held longer, whether in the presses or fermentation tanks.) “