Reichsrat von Buhl Dry Riesling 2008

Dry German Rieslings interest me for at least two reasons. Firstly, I rarely see them for sale locally. Secondly, they inevitably invite comparison to local Rieslings, which to my mind are amongst the best, indeed are perhaps the very best, dry styles in the world. Ironically, just as dry Germans seem to be coming into vogue, Australian makers are chasing off-dry styles that model Old World wines. One wonders sometimes whether adventurous winemakers are motivated by the pursuit of beauty or simply by boredom.

Anyway, there’s no mistaking this wine for an Australian Riesling, which in theory is a good starting point. There’s a bit of spritz evident on pouring. The nose is broad and shows slightly dull tropical fruit notes (think jackfruit) alongside a touch of sulfur and some minerality. The aroma profile lacks the immediacy and piercing clarity of many Australian dry Rieslings, substituting a certain rich fullness. Being critical, this lacks oomph in the upper registers, and I would have preferred greater definition. It all smells a bit lazy to me.

The palate shows more life, thanks in part to that bit of spritz, which contributes impact and a sizzled mouthfeel. Flavoursome on entry, with a mixture of citrus and tropical fruit flavours, plus a streak of more angular minerality that carries right through the middle and after palates. Good intensity and generosity for sure, though the flavour profile for me is again rather broad, suggestive of some oxidative handling, and lacking the precision and focus I admire in good Riesling. A nice, dry, minerally finish is most pleasing.

Not a bad wine, but too hazy to truly press my buttons. Still, a flavoursome drink by any measure.

Reichsrat von Buhl
Price: $A27.90
Closure: Stelvin
Source: Retail

4 thoughts on “Reichsrat von Buhl Dry Riesling 2008

    • Perhaps instead of boredom I should have used the world “ennui,” which better connotes the sort of existential aimlessness I had in mind. Which is my point: ought stylistic chances be taken in an apparently random fashion, or would you prefer to see winemakers taking more deliberate — dare I say it more authentic — decisions regarding their wines?

  1. You know I love to dally with the synthetic ;)Of course, I agree…in general. Random experimentation can work too. Nantua Les Deux was an accidental result of tipping Roussanne into the wrong barrel. Of course all wines could be improved by the addition of Roussanne. It is magical stuff 🙂

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