hi 2007 Rudi Pichler Riesling Kirchweg Smaragd « Cinderella Wine - Ridiculously low prices for up to 24 hours only.

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$69.99Original List Price

57.98Best Price On The Web
*Including cost of shipping per bottle.

$

53

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Cinderella offer( $39.17 ) has sold out, WL price is now being displayed!

Code: 56028

Cinderella Wine says: Product Details:
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Rating: 94 Pts Peter Moser - International Wine CellarSize:750ML
Region: Niederosterreich-Lower Austria Country:Austria
Varietals: Riesling ABV:13%

More Ratings:

94 Pts Peter Moser - International Wine Cellar

"Pale green-yellow. Smoky flint and lime zest complicated by blossom honey, lemon thyme and apricot on the nose. Tightly knit and precisely structured, with a spine of lemony acidity lending finesse. The streamlined finish exhibits a cool mineral character. Today this wine makes a rather shy impression: it will no doubt require more time to reveal its underlying complexity, breadth and power." - 94 Points - Peter Moser - International Wine Cellar

"Very rich and powerful. Concentrated flavors of Fuji apple, white cherry, peach and spice are supported by a vibrant core of fresh acidity. The plush finish has spice and lemon curd. Drink now through 2017. 333 cases made." -93 Points - Wine Spectator

"Whereas his Steinriegel Riesling was picked at one time, it took several passes, says Pichler, to optimize the fruit for his 2007 Riesling Smaragd Kirchweg. The result combines some of the mineral-broth aspect of Chablis with the shimmering sense of mineral, citrus, and pit fruit exchange that only Riesling can achieve. Pungent lime zest, herbs, brown spices, and white pepper inform the finish. There is cooling refreshment but also a tartness about this that some tasters will no doubt prefer to see resolved. Whether time in bottle will have that effect I am unsure. But this stimulating wine will certainly offer interesting table service over at least the next 4-5 years."

"Pichler’s 2007s differ very little in gross chemistry from his 2006s – including the high alcohol of several Gruner Veltliner – yet they have dramatically different personalities. Pichler compares them with his 1997s, and perhaps time in bottle will more clearly bear out that high praise. Rudi Pichler is a great believer in watchfully letting nature take its course and although some of his 2007s came in with pH levels many growers would consider alarmingly high he gave no thought to adjusting them, and the finished wines bear him out, displaying the vivacity and freshness typical of 2007." -90 Points - David Schildknecht - Wine Advocate

WINEMAKER:
"Rudi Pichler, Jr. took over the family estate in 1997 and since then has convincingly demonstrated that he belongs in the top rank of Wachau winegrowers. Whether in difficult vintages like 2000 and 2003, or near-perfect ones like 1997 and 1999, Pichler’s wines always show a finely poised depth and remarkable individuality of character. He’s achieved this by not being afraid to take risks in the vineyards or in the cellar."

"Pichler rejected enological school, and opted instead for hands-on training, most notably with Josef Jamek in the neighboring village of Joching. He furthered his education by tasting wines from around the world: “I learned winemaking by winetasting,” Pichler says. He is one of the few producers in the Wachau who favors macerating his white wine grapes with the skins: He believes it increases the expression of terroir and brings better structure and harmony to the wine." -IMPORTER

VINIFICATION:
"After destemming and pressing, the juice is left on the skins, up to 12 hours for Federspiel and 16 hours for Smaragd. “Skin contact is a very important part of my vinification,” says Pichler, “because the skin is like the fingerprint of the terroir of the vineyard and the vine.” He eschews sulfur during this process, using only a blanket of carbon dioxide to prevent oxidation. “Sulfites level the character of the grape and the soil, and also destroy the fine differences of the aromas,” Pichler says. Pichler is fanatic about making wines that express terroir. “For me, the highest aim is to get the earth in the bottle,” he says. -IMPORTER

Description:

"Pale green-yellow. Smoky flint and lime zest complicated by blossom honey, lemon thyme and apricot on the nose. Tightly knit and precisely structured, with a spine of lemony acidity lending finesse. The streamlined finish exhibits a cool mineral character. Today this wine makes a rather shy impression: it will no doubt require more time to reveal its underlying complexity, breadth and power." - 94 Points - Peter Moser - International Wine Cellar

"Very rich and powerful. Concentrated flavors of Fuji apple, white cherry, peach and spice are supported by a vibrant core of fresh acidity. The plush finish has spice and lemon curd. Drink now through 2017. 333 cases made." -93 Points - Wine Spectator

"Whereas his Steinriegel Riesling was picked at one time, it took several passes, says Pichler, to optimize the fruit for his 2007 Riesling Smaragd Kirchweg. The result combines some of the mineral-broth aspect of Chablis with the shimmering sense of mineral, citrus, and pit fruit exchange that only Riesling can achieve. Pungent lime zest, herbs, brown spices, and white pepper inform the finish. There is cooling refreshment but also a tartness about this that some tasters will no doubt prefer to see resolved. Whether time in bottle will have that effect I am unsure. But this stimulating wine will certainly offer interesting table service over at least the next 4-5 years."

"Pichler’s 2007s differ very little in gross chemistry from his 2006s – including the high alcohol of several Gruner Veltliner – yet they have dramatically different personalities. Pichler compares them with his 1997s, and perhaps time in bottle will more clearly bear out that high praise. Rudi Pichler is a great believer in watchfully letting nature take its course and although some of his 2007s came in with pH levels many growers would consider alarmingly high he gave no thought to adjusting them, and the finished wines bear him out, displaying the vivacity and freshness typical of 2007." -90 Points - David Schildknecht - Wine Advocate

WINEMAKER:
"Rudi Pichler, Jr. took over the family estate in 1997 and since then has convincingly demonstrated that he belongs in the top rank of Wachau winegrowers. Whether in difficult vintages like 2000 and 2003, or near-perfect ones like 1997 and 1999, Pichler’s wines always show a finely poised depth and remarkable individuality of character. He’s achieved this by not being afraid to take risks in the vineyards or in the cellar."

"Pichler rejected enological school, and opted instead for hands-on training, most notably with Josef Jamek in the neighboring village of Joching. He furthered his education by tasting wines from around the world: “I learned winemaking by winetasting,” Pichler says. He is one of the few producers in the Wachau who favors macerating his white wine grapes with the skins: He believes it increases the expression of terroir and brings better structure and harmony to the wine." -IMPORTER

VINIFICATION:
"After destemming and pressing, the juice is left on the skins, up to 12 hours for Federspiel and 16 hours for Smaragd. “Skin contact is a very important part of my vinification,” says Pichler, “because the skin is like the fingerprint of the terroir of the vineyard and the vine.” He eschews sulfur during this process, using only a blanket of carbon dioxide to prevent oxidation. “Sulfites level the character of the grape and the soil, and also destroy the fine differences of the aromas,” Pichler says. Pichler is fanatic about making wines that express terroir. “For me, the highest aim is to get the earth in the bottle,” he says. -IMPORTER