TN: 2012 Emrich-Schönleber Monzinger Halenberg Riesling Großes Gewächs

[Lars_Carlberg]

@A. So

@Keith Levenberg

This “sponti” thing is getting a bit out of hand IMO. All sorts of wines from all over the world are made with wild yeast ferments. Yet German riesling is the only category in which I’ve ever heard anyone refer to a “stink” or “funk” from it or claim that there are specific aromas associated with it. I suspect this is deep into hogwash territory. The whole point of a wild yeast ferment is that it’s all sorts of varying yeasts doing the job so the idea that there is a characteristic note to it does not make a whole lot of sense.

An interesting read re: sponti. What’s the Stink? – Lars Carlberg: Mosel Wine

To thread drift slightly, if, say, Pruem’s vineyards or cellars are host to particular strains of yeast on a permanent basis, and these are the primary yeasts involved in the fermentation of the Pruem wines, it would follow that the odd aromas persist every year, even if a wild fermentation is done.

Thanks, A. Ulli Stein offers some insight into why certain Mosel Rieslings have a sponti stink.

Erich Weber says that the low pH values of Riesling from slate can accentuate sulphide off-flavors, or Böckser.

[Martin_Zwick]

@Lars Carlberg

Erich Weber says that the low pH values of Riesling from slate can accentuate sulphide off-flavors, or Böckser.

That´s correct. For example the 13s of Schäfer-Fröhlich had low pH level, so the Stinker/Böckser notes were quite high in the 2013 Felseneck GG for example.

[Claus_Jeppesen]

@Keith Levenberg

@Claus Jeppyesen

I dont know. Tim Frohlichs wjnemaking is quite unique.
All I know is that the sponti notes in SF wines are very attractive.
Great input, Miran.

But what makes you think they are “sponti notes”?

A glass of wine evokes a lot of senses. You can very seldom pinpoit the exactly root cause/chemical reason for any of the evokes senses.
I prefer to label this particular feature/flavor in the SF wines as sponti.
Back to Schonleber Halenberg. Roumor says it is majestic in 2015. We will soon see

[asnitow]

@Dan Hammer

Someone suggested that I try this Riesling Hofberg Grosses Gewachs A. J. Adam 2010. Any opinions? I can pick this up locally.

AJ Adam is a very talented young wine producer who reclaimed the Dhroner Hofberg and has done a great job with it. I am less familiar with his GGs, but he is a very legit producer and definitely worth a shot in general. As for 2010, it is a variable vintage marked by very high acidity, and mosel GGs in my opinion are more hit and miss in general, so in this vintage it could be challenging.

[asnitow]

My son’s name is Halen so this wine is a sentimental favorite. I visited with both Tim at S-F and Frank at E-S last year. Both were wonderful and generous hosts, and as mentioned upstream, very knowledgable and very passionate winemakers. I would also say that of the GG’s we tried from across the M-S-R, those of the Nahe were consistently superior to those of the Saar and the middle mosel. I think these two are some of the best GG producers out there. That said, I wish there was more Halenberg still made with RS, as thats the style of riesling i personally prefer - and which im more confident in their ability to age 20, 30 etc years.