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2018 Riesling, Kabinett, Wiltinger Braune Kupp , Le Gallais, Egon Müller, Mosel, Germany
- White
- Dry
- Full Bodied
- Riesling
Not ready
- Stephan Reinhardt
- 90/100
- David Schildknecht
- 91/100
Product: 20188059400
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Description
Purple plum is laced with mint on the nose, and those two elements serve for a succulent and subtly cooling effect on the glossy, polished palate. Tangy plum skin, piquant plum pit and a hint of seedy red raspberry serve for invigoration critical to pushing back against unusually high residual sugar, but without diminishing the sense of richness that is engendered on the first sip.
“I believe some casks would have benefited from fermenting a bit further,” noted Müller, but the fermentations simply petered out. As a result – though, naturally, must weights in the low 90s are also contributory – nearly 60 grams of residual sugar remain in the finished wine. The impressively sustained finish is amply refreshing and transparent to smoky and stony nuances.
Drink 2021 - 2032
David Schildknecht, Vinous.com (July 2020)
Colour White
Sweetness Dry
Vintage 2018
Maturity Not ready
Grape List Riesling
Body Full Bodied
Producer Egon Müller
Critics reviews
Stephan Reinhardt 90/100
The 2018 Wiltinger Braune Kupp Riesling Kabinett AP 4) is clear and elegant on the nose, displaying ripe and dense stone fruit aromas and fine flint notes. Lush, mouth-filling and round on the palate, this is a crystalline, fine and elegant Kupp Kabinett that reveals a stimulatingly salty and a finely grippy finish. The 2018 was bottled with 9% alcohol and a quiet sweet bit of unfermented sugar.
Drink 2020 - 2040
David Schildknecht 91/100
Purple plum is laced with mint on the nose, and those two elements serve for a succulent and subtly cooling effect on the glossy, polished palate. Tangy plum skin, piquant plum pit and a hint of seedy red raspberry serve for invigoration critical to pushing back against unusually high residual sugar, but without diminishing the sense of richness that is engendered on the first sip.
“I believe some casks would have benefited from fermenting a bit further,” noted Müller, but the fermentations simply petered out. As a result – though, naturally, must weights in the low 90s are also contributory – nearly 60 grams of residual sugar remain in the finished wine. The impressively sustained finish is amply refreshing and transparent to smoky and stony nuances.
Drink 2021 - 2032