Exceeds even this producer’s stunning beerenauslese, featuring an even more intoxicating perfume of honey, dried apricots and candied pineapple, with slightly more acidity to provide balance to the extra level of sweetness, so much so that this wine comes across as refreshing on the finish, despite the incredibly high levels of sugar. Drink now–2050, possibly longer.
— J.C.
(3/1/2011)
The numbers on this wine are amazing (380 g/l residual sugar, 17 g/l TA), but even more impressive is how such an extremely sweet wine can remain reasonably drinkable, complex and harmonious. It’s musky and spice-laden, filled with dried apricot and honey flavors that linger on the incredibly long, citrusy finish. Should age indefinitely.
— J.C.
(6/1/2009)
Hugely sweet and decadent, this is a tour de force of botrytized winemaking. Honeyed citrus aromas are buoyed by hints of perfume and spice, with dried apricot flavors accented by spiced honey. Mouthcoating, rich and impossibly long, this wine should easily age for 40 or more years.
— J.C.
(3/1/2011)
A lush, sweet auslese, the 2008 Jesuitengarten from von Bassermann-Jordan is unctuous in texture and laden with tropical fruit, with just enough citrus for balance. It finishes long and sweet, but clean, inviting one back for another sip. Drink now–2025, possibly longer.
— J.C.
(3/1/2011)
This is a rich, full-bodied dry Riesling. Honey, baked fruit and dried spices mix on the nose, while the flavors are a complex mélange of baked fruit, spice and mineral. This finishes with great intensity and length, courtesy of salty, brinelike minerality.
— J.C.
(6/1/2009)
Thickly textured, rich and sweet, this is an unctuous auslese, yet one that still comes across as well balanced. Clover blossom and pineapple aromas set the stage, followed by flavors of candied pineapple, light brown sugar and a touch of honey. Crisp acidity prolongs the finish and keeps it from becoming cloying.
— J.C.
(6/1/2009)
This sweet, luscious Riesling shows an incredible array of fruit character, ranging from pineapple to kumquat and superripe melon. So intensely fruity, it manages to hide whatever minerality might lie underneath, so if rocks are your thing, let this one age a good long time; otherwise, it’s delicious now.
— J.C.
(6/1/2009)