リースリング シュペートレーゼ トロッケン 2004 ボッケナウアー・フェルゼネック シェーファー・フレーリッヒ
[2004] ボッケナウアー・フェルゼネック リースリング シュペートレーゼ トロッケン 750ml (シェーファー・フレーリッヒ)白【辛口】【楽ギフ_のし宛書】 CP88pp90点で3000円のワインです。悪いワインでは無いのですが、1500円クラスのワインと比べて差が無いと言う感じです。飲み終わって値段見るまで1500円のワインだと思って飲んでいました。強いミネラル感も石油香もありません。フルティーで飲み易いワインです。この価格だともう一つ何か欲しいですね。 2004 Schafer-Frohlich Riesling Spatlese Bockenauer Felseneck Trocken Wine Advocate # 161Oct 2005 David Schildknecht 90 Drink: N/A The Frohlichs' 2004 Bockenauer Felseneck Riesling Spatlese trocken was half spontaneously-fermented and half with site-specific cultured yeasts. Pear and pear pip, lemon, toasted nuts and resinous green herbs in the nose lead to an elegant fine-grained palate with prominent wet-stone mineral expression and vivid citrus and orchard fruits. Somehow the texture and feel suggest only moderate weight and yet a palpable sense of mineral and fruit extract and stuffing (unlike a too-spare corresponding dry Kabinett). A sappy finish of pear and grapefruit accented by toasted nuts, resin, pear pip, salts and wet stone satisfies on repeated sips. The daring with which young Tim Frohlich and his parents have approached their work over the past several years and their audacious success in crafting riveting Rieslings that marry intense fruit and distinctive minerality has left me astonished. 2004 sets new standards of quality, and no Riesling lover will want to be deprived of a serious sampling of the results. "Everything just clicked this year," says Frohlich, without any need to be modest, adding, however, that he had to wait until the end of October before he could even begin harvesting fruit that he considered fully ripe. And in fact, the few less-than-successful wines this year were rather thin and too-prominently acidic, early-harvested dry Kabinett Rieslings. Frohlich was still harvesting clean fruit for dry wines near the end of November. Emboldened by his experiments over the past three years, this year he moved to largely spontaneous fermentation and, where he has inoculated, it is with selected yeasts cultured (by a certain Professor Frohlich - no relation - at the Geisenheim Institute) from the vineyard in question. Acid levels in the fruit were high but generally harmonious, and he never considered adjusting them. The Bockenau vineyards were hailed upon in June but this turned out to be for the best as "nature took care of" the drastic green harvest of a potentially huge crop that in Monzingen had to be done by human hands. Speaking of viticultural labors, in the last two years the Frohlichs have carted 500 tons of natural ameliorant onto the stony Felseneck alone, and that's no ? well, actually, that's what much of it is! Incidentally, the Frohlichs have acquired new acreage this year in Monzinger Halenberg, Bockenauer Felseneck and Schlossbockelheimer Felsenberg, plus, beginning next year, they will be farming a prime acre of the famed Schlossbockelheimer Kupfergrube acquired from Paul Anheuser. In short, there isn't a more exciting winery to watch out for in Germany today.