Weingut Donnhoff Norheimer Kirschheck Riesling Spatlese, Nahe, Germany

杜荷夫诺黑樱桃雷司令迟摘白葡萄酒

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From very old vines, the 2021 Norheimer Kirschheck Riesling Sp?tlese is clear, precise and elegant yet also complex on the nose that offers bright cherry and fruit aromas. On the palate, this is a light, refined and elegant, very delicate and light-footed Sp?tlese with remarkable finesse and fine phenolic grip. It's stimulatingly saline and grippy on the finish. 8% stated alcohol. Natural cork. Tasted at the domaine in July 2022.

The 2020 Norheimer Kirschheck Riesling Sp?tlese is clear, pure and intense on the nose like a fine Italian perfume on wet, crushed stones. Lush and round on the palate, this is a dense yet very delicate and dangerously juicy and stimulating mineral Sp?tlese that is irresistible. Impossible to spit out. This long and salty Sp?tlese is singing. 8.5% alcohol. Tasted at the domain in July 2021.

The 2019 Riesling Sp?tlese Norheimer Kirschheck is bright and elegant yet quite reductive at this early stage. Racy- piquant and pure on the palate, with tension, grip and elegance, this is a promising Sp?tlese, but it is completely shut down at the moment. Tasted as a sample in Bremen, April 2020.

The 2018 Norheimer Kirschheck Riesling Sp?tlese is clear, fresh and flinty on the deep nose, where ripe stone fruit (vineyard peach), raspberry and crushed stone aromas are displayed. Round and salty-piquant on the palate, this is a racy, terribly fresh and stimulating Sp?tlese whose acidity is really kicking and racy enough to balance this ripe and almost voluptuous wine with ease and joy. A classic. Tasted in July 2019.

The 2017 Norheimer Kirschheck Riesling Sp?tlese offers an intense bouquet with ripe and stewed white fruit and raisin aromas and a delicate spiciness with refreshing slate aromas. Intense on the palate, this is a sweet but salty-piquant, tightly structured and persistent Riesling Sp?tlese with a stimulatingly gripping finish. I'd recommend cellaring this 2017 for (at least) four or five years, though. Tasted in July 2019.