2009 Saarburger Rausch Riesling Diabas Q.b.A. Geltz Zilliken, Mosel-Saar-Ruwer

Robert Parker's Wine Advocate: Named for the igneous intrusions of diabase into the slate of the Rausch, the Zilliken's 2009 Saarburger Rausch Riesling Diabas represents the result of numerous selective pickings for unblemished, high-ripeness fruit. Its 12% alcohol and 15 grams of residual sugar result in a balance very different – though it still tastes dry – from that of the corresponding Grosses Gewachs. More importantly, there is a juicy and mouthwatering enticement to the acidity here ("the salivary glands can't fool themselves!" I tell the Zillikens with a grin) and a persistent sense of interplay among smoky crushed stone; peach and its kernel; winter pear with tart skin and piquant pips; grapefruit and its rind; nut oils and toasted grain. Lastly, there is a subtle sense of creaminess and an alluringly satiny patina here beside which the Grosses Gewachs – for which, one notes, a slightly lower price is being asked – appears resolutely adamant. I suspect that this versatile Riesling will perform well for at least a dozen years, and quite possibly more. - David Schildknecht, Dez. 2010

Mosel Fine Wines: The 2009er Saarburger Rausch Diabas comes from a selection of clean fruit and was fermented down to 16 g/l of residual sugar, i.e. off-dry levels. This offers a gorgeous nose of pear, melon, passion fruit, minty herbs and minerals. The wine is beautifully delineated on the palate, where a smooth side of fruits is pepped up by a tickly sense of acidity. The finish is light, delicately ripe but also enticing. This is a gorgeous slightly off-dry wine to enjoy over the coming decade (if not more). Now-2029+ - Apr. 2019