Friday, March 27, 2009

2003 Mosel-Saar-Ruwer

2003 Zilliken

Ahh, the 2003 Zilliken Saarburger Rausch Riesling Kabinett, QmP Mosel-Saar-Ruwer.

I tasted a 2002 Zilliken last year, and absolutely fell in love with this producer. This wine is from a different vineyard, Saarburger Rausch, and from a vintage that's.............unpredictable. Stereotypically, it's a hot and overripe vintage across much of Europe, but I have no doubt that Zilliken was able to produce a wine of balance and finesse.

A deeper straw than the Schloss Schönborn. A spicy nose, of minerals and exotic fruits. Lots and lots of depth - its incredible, like looking over a boat into the ocean, and not being able to see the bottom. The aromas of this wine have such depth, that its really pointless to try to pinpoint it. Such incredible, I'm speechless.

Good sweetness in the mouth - a symptom of the vintage, no doubt, but also keep in mind that it only carries 9% alcohol. I applaud Zilliken for allowing the vintage to speak for itself. Very round in the mouth, there's good weight, but the acidity cleanses everything so wonderfully. Sweetness isn't cloying at all, which makes the wine perfect with food. Lots of pure fruit and mineral elements on the palate, although I suspect with some age, we'll start to see more of the slate and rocks coming though.

Purity and density. Very very pure fruit in this wine. Incredible balance, although without the acidic bite and minerality of the 2002 Zilliken, from the Ockfener Bockstein vineyard. But no matter, it's a true representation of its terroir. This bottle does it - Zilliken is my current favourite riesling wine, without a doubt. I have another bottle of this, although I suspect this vintage may not age as well. No matter, it's an absolute joy to drink now.

Oh, and just to share what we had for dinner - steamed fish (I don't know its English name), Chinese celery, fresh jellyfish, beef tendon in a spicy broth, and finished with a freshwater fish soup. Quintessential Shanghainese food, but more importantly, my comfort food for when I've had a rough week.

No comments:

Post a Comment