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

Robert Parker's Wine Advocate - 2009 Saarburger Rausch Riesling Diabas Q.b.A., Geltz Zilliken

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

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