1976 Deinhard Winkeler Hasensprung Riesling Auslese
At first sight, there didn’t seem much hope of drinking pleasure (it looked like an old fortified). But it smelled like a Gewurztraminer, laden with spices, honey, apples and a touch of cork (not taint, just age). The palate was very sweet, enough to move its origin to Germany, but age a puzzle. It tasted grapey and reminiscent of muscat of Alexandria. Thus the clues mounted. German Riesling, perhaps Auslese back in 80’s? 70s? When unmasked, surprises all around. Past its best for sure, but a drinkable survivor.
Drink now 87 points (and higher if history guides you – up to 90 points)
2005 Tertre de lys d’Or Cuvee d’exception
Darker colour compared to the next masked wine. Lemon meringue, vanilla pod, charry oak. Palate showed lemon and marmalade, but much lighter and straightforward than anticipated. Sauternes or Barsac for sure.
Drink now, 85 points
2014 Chateau Suduiraut 13.8%
Sauternes. 95% semillon, 5% sav blanc 150 g/l residual sugar
18/12 months oak, (50% new, 50% one y/o)
Lighter colour than its paired wine; has thrilling nettly/green pineapple and much greater impact overall. Palate is a much more viscous and sweeter with more overt oak impact. This is all class, and one to revel in. Ripe year – 2009? 2014? Botrytis and bursting with stonefruit and spices. Super freshness, length and hedonism already in an immaculate package, but will reward the patient.
Drink to 2035, 95 points now, and more to come.