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2006 Weinbach, Domaine Riesling Grand Cru Schlossberg Cuvee St Catherine l'Inedit
Riesling: 1500ml
$179.99
about this wine:
Riesling is the prized grape of Alsace and also holds a special place at Domaine Weinbach. The domain's Rieslings have a fine and delicate fruitiness, tend to be racy, nervy, dry, and long on the palate. They can be opulent and concentrated, pairing well with various foods such as cooked or raw fish, shellfish and seafood, coq au vin, some white meat dishes, and goat cheese.
The Schlossberg site at Weinbach is home to most of its Riesling wines, excluding the Riesling Reserve and the Cuvee Theo which come from the Clos des Capucins. The rich soil of Schlossberg lends itself extremely well to Riesling, giving it a very pure fruitiness, personality, and remarkable finesse. The soils are sandy and rich in
minerals, not very deep at the top of the slope but grow deeper on the descent.
Weinbach's Schlossberg Sainte Catherine L'Inedit ("the original one") is from the most beautiful plots on the Schlossberg hill. The L'Inedit is only produced when Riesling reaches an exceptional maturity, making it a very special wine. It has bursts of exotic aromas and flavors such as orange blossom, honey, peach, pineapple, and flowers. It is a full-bodied, dense wine with a nice minerality good acidity. Superb
with lobster and scallops.
points awarded:
ST 91 W&S 9191 points,
Stephen Tanzer's IWC, November 2008
Medium yellow. Exotic pear liqueur, orange, honey and earth on the nose; showing plenty of botrytis character. Offers a creamy sweetness in the mouth (actually 25 g/l r.s.), with orange and honey flavors joined by tropical fruit hints. Relies more on its solid mineral spine than on its rather soft acidity for shape. Finishes suave, sweet and quite long. "These grapes are always too rich to vinify dry," notes Laurence Faller.
91 points,
Wine & Spirits, December 2008
The 2006 L'Inedit isn't as overtly sweet as past vintages have been, although it still shows the plush richness typical of Weinbach's Rieslings. The tropical flavors of papaya and guava are kept racy and sleek by bright, grapefruit like acidity that shapes and lengthens the flavors.
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