Emrich-Schönleber Halenberg Riesling GG 2017
Terroir of blue slate and quartzite. Significantly more mineral influence than in the spring cookies. The grapes are squeezed briefly as whole grapes, then about 6 hours of maceration, then pressed very gently, then fermented spontaneously in the wooden piece barrel. The fermentation time in the cool cellar is 6 to 8 weeks. The wine remains on the whole yeast until just before filling, in any case until next spring. Like last year, Halenberg 17 is simply the more sublime wine, but this 2017 is also made entirely of German yellow and white fruit. No botrytis, super clean. Here, too, beautiful floweriness, not quite as white-flowered as the GG spring biscuit, a bit more mature. He has a lot more slate issues in his nose. And then long on white peach, a little orange zest, a little lemongrass and a clear Darjeeling tea note. In the mouth, the Halenberg has just that little bit more grip that the 2017 GG spring cookies lack. The Halenberg is also at the front, but at the same time it is present at the back with its clear slate minerality. Salt too, but it is not pointed, it is not aggressive, but it remains in this elegance. It has clear similarities in suppleness and drinking flow with 2016, much more than with 2015. The beautiful freshness is also convincing. It's not quite as stylish as in 2016, but it's not far from it. This is a really successful large plant with a suppleness and drinking that is rarely the case with the Halenberg. A sublime large plant without the often required great effort to enjoy. The wine has charm and a lot of character. It's nice and juicy.