There may be some residual sugar here, or it may just be fruit sweetness that gives it a fruity, fleshy, full-bodied mouthfeel. Loaded with cinnamon-spiced apple and pear flavors. Though not especially Grüner-like, it’s quite tasty.
— P.G.
(12/1/2011)
A whiff of diesel is quickly followed with a citrusy mix of flesh and rind. Almost Australian in its dryness, despite the low alcohol cited, it has depth and interest, for those who don’t want even a hint of sweetness in their Riesling.
— P.G.
(12/1/2011)
Reustle’s Reserve Pinot Noir is sweetly scented with cherry fruit. It opens into a lightly herbal wine with streaks of clean earth, graphite and smoke to complement the cherries.
— P.G.
(12/1/2011)
This drinks like a decent, everyday Bourgogne rouge. It has more than a smattering of herb and earth behind a lightly plummy fruit core.
— P.G.
(12/1/2011)
Very sharp and acidic, with a powerfully grassy core. It might be thought of as Loire valley-style Sauvignon Blanc, but without the minerality. Herb and lemon rind flavors dominate.
— P.G.
(12/1/2011)
Sharp and a bit green, this has peavine and citrus flavors, the citrus a mix of flesh, rind, and sour candy. It was fermented in 100% stainless.
— P.G.
(12/1/2011)
Simple raspberry fruit behind a chalky, herbal mouthfeel. The wine is still quite tight and may open up a bit with further bottle age.
— P.G.
(12/1/2011)