"A piercing, wincing, uncompromising wine; drinking it is like falling over a waterfall of acidity. From the first sip you lose all control; you're rushed along, you're on the canoe whether you like it or not. You'd call it lemony, or steely, though it's not really a wine for flavour descriptors. The cellar time it needs is not counted in months, or years, but in decades."
"Hand-picked, whole bunch-pressed, cool-fermented, bottled without filtration or fining. Reflects 7.8g/l of acid and a very low pH of 2.8. This packs a punch that will always be part of a special riesling, bred and built to develop over a 20-year span, its minerally acidity wrapped around citrus fruit."
"From vines planted in 1912, tended by Colin Kroehn since he was 20, 66 of his 86 years. There is a silky (a strange word for riesling) power and intense focus to the lime, lemon and apple fruit of the palate, still building power long after you have swallowed it/spat it out, the latter the sacrilege of tasting."
"Hand-picked bunches were destemmed, cool-fermented, and the wine was bottled by late May. It is a richly laden, fruit-driven style, the high natural acidity of 7.3 g/l and low pH not as obvious as one might expect. Said to be bone dry, so the chemical analysis raises more questions than it answers."
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