$\"Gaisb\u00f6hl$ <\/a>
Gaisb\u00f6hl 2007 BA harvest<\/p><\/div>\n
This wine has a special place in my heart.\u00a0 On September 12, 2007 a friend and I arrived in the Pfalz where I would remain for the following 10 days to take part in the harvest.\u00a0 The very next day we had our very first harvesting experience.\u00a0 We were to (hand) harvest grapes (Riesling) in the Gaisb\u00f6l vineyard, and those grapes were to be at the Beerenauslese<\/a> level!\u00a0 Beerenauslese (BA) directly translated means “selected grapes”, which simply meant that we were hand selecting grapes that were going to be used in this wine.\u00a0 The grapes in a BA wine are normally effected by Botrytis (the basis for the worlds greatest sweet wines like Sauternes and Tokaji).\u00a0 The minimum required Oechsle value (of the grapes) in the Pfalz to qualify as a BA is 120 (the Oechsle scale<\/a> is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content.\u00a0 The higher the value, the higher sugar content, the higher the potential alcohol).\u00a0 This wine also had a small percentage of “fresh” grapes; grapes not effected by this “noble rot”. At analysis, the grapes that went into this wine had an Oechsle reading of 145!\u00a0 This Oechsle reading puts this wine at just a few degrees under the Trockenbeerenauslese level of 150!<\/p>\n
It is quite unusual to be picking grapes of this level so early in the harvest season.\u00a0 Many of the other B\u00fcrklin vineyards weren’t even going to be harvested for fresh grapes for another couple of weeks.\u00a0 I have to say that it was a challenging first day of harvesting!\u00a0 There are many types of rot and you have to be very selective to assure that the good rot is the one you are harvesting, the rest goes right on the ground!<\/p>\n
The Gaisb\u00f6hl vineyard is solely owned by the B\u00fcrklin estate.\u00a0 This vineyard is considered a “Grand Cru” (according to the B\u00fcrklin-Wolf’s own strict vineyard classification system dating back to 1995).\u00a0 The vineyard covers 5,7ha and was planted in 1977.<\/p>\n
As many of you may know, 2007 is heralded as an excellent vintage in Germany.\u00a0 A vintage which has the potential to age for decades.\u00a0 This wine was no exception.\u00a0 It was immediately approachable but had the potential to age, well probably longer than you or I.<\/p>\n
Wine analysis\/details:<\/strong><\/p>\n
Grape:\u00a0 100% Riesling
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Oechsle measurement before fermentation:\u00a0 145\u00b0 Oe<\/strong><\/p>\n
Price:\u00a0 \u20ac 70,00 per 0,375l, double for 0,75l (this\u00a0 bottle was a 0,375 l)
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Production:\u00a0 about 500 liters<\/strong><\/p>\n
Residual Sugar:\u00a0 188g\/liter<\/strong><\/p>\n
Residual Acidity:\u00a0 16g\/liter!!<\/strong><\/p>\n
$\"2009-05-20_1764\"$ <\/a>Alcohol content:\u00a0 7%<\/strong><\/p>\n
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Appearance: <\/strong>Poured like liquid syrup!\u00a0 Golden orange with amber hints.<\/p>\n
Nose:<\/strong> Orange marmalade, apricot nectar, honey, lemon with mineral undertones.\u00a0 “cool” chalky smell with hints of eucalyptus.\u00a0 Lots of apricots!\u00a0 I could smell this wine all night!<\/p>\n
Palate: <\/strong> Pure, apricot syrup with extreme, mature acidity!\u00a0 The finish has hints of dried apricots and sour fruit.\u00a0 The wine really coats the mouth and the texture is mind-blowing.\u00a0 The finish is extremely long, at least a minute or more..<\/p>\n
This has got to be one of the finest sweet wines I have ever tasted, because it had extreme focus of both fresh and dried fruits with amazing acidity giving this wine lift and freshness!<\/p>\n
For those of you that don’t enjoy sweet wines, this one is worth a try.\u00a0 The secret with sweet wines is the acidity.\u00a0 Sweet wines need acidity to balance out the sugar.\u00a0 When the acidity is in balance,\u00a0 the wine will seem fresh no matter how sweet it is.\u00a0 In other words, the higher the residual sugar, the higher the acidity needs to be.\u00a0 If there is a lack of acidity, which unfortunately is too often the case, the wine will seem cloying and will sting at the back of the throat.\u00a0 This is why cool climate countries have the advantage in the sweet wine world. The cooler climate produces grapes with higher acidity and typically the sweet wines made from these grapes are fresher.<\/p>\n
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Suggested music pairing:\u00a0 Blank & Jones<\/a> “Butterfisch” from the album Relax Edition 4
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Date tasted:\u00a0 May 19th, 2009 23:40 (11:40pm) Dr. B\u00fcrklin-Wolf is the largest family owned estate in Germany with just over 110HA of vineyards all located in the heart of the Pfalz.\u00a0 The vineyards are located in Wachenheim, Forst, Deidesheim and Ruppertsberg including the monopol sites “Wachenheimer Rechb\u00e4chel” and “Gaisb\u00f6hl” in Ruppertsberg. They were the first […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,4,15,33,69,78],"tags":[219,227,229,230,236,313,339,451,471,535,590,595],"_links":{"self":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/1097"}],"collection":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/comments?post=1097"}],"version-history":[{"count":0,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/1097\/revisions"}],"wp:attachment":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/media?parent=1097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/categories?post=1097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/tags?post=1097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}