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2011 Adam & Haart Piesporter Riesling


Wine Advocate: 91/100Pts

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18,95 € incl. BTW


Professional reviews:

Wine Advocate: "Review by David Schildknecht Wine Advocate # 206 (Apr 2013) Rating: 91 Drink 2013 - 2019

From relatively young vines – as opposed to the old, terraced vines not far away that supply Adam’s and Piesport collaborator Julian Haart’s Goldtropfchen bottlings – though still in a very steep spot, their 2011 Piesporter Riesling smells of grapefruit and fresh fig, which are joined by ripe Persian melon on an expansive, luscious, and conspicuously well-stuffed palate. Accents of marjoram, grapefruit pip, and crushed stone lend piquant counterpoint and push-back to the lush, forward fruit and its hint of sweetness (even though this is down almost to legal Trockenheit). Again, here is a wine with a surprising finish because as broadly mouth-filling as this is, I’m taken aback by the sense of levity projected as it lingers. Look for at least a half dozen years’ satisfaction.

In commencing his tenth harvest on October 1, Andreas Adam was setting a record. “But it was good I did,” he notes, adding that “early in the month we picked exclusively for Kabinett and Qualitatswein. We were in shorts and tee shirts. It was 28 degrees (82 F.) and we only picked in the morning. But by the time we finished on November 1, we were all in heavy jackets.” Mid-October brought some fine botrytis that Adam wasted no time in picking-out and sorting for small volumes of nobly sweet elixirs, the culmination of which is a 280 Oechsle T.B.A. that was not finished fermenting yet last autumn. “Honestly, I had some anxiety as fruit was coming in,” he confesses, “because there was really a large volume of grapes. I can tell you, our cellar was full. What we changed in terms of cellar technique in 2011,” he explains, “is that we didn’t permit any skin contact, didn’t even crush, but instead pressed (whole clusters) directly, like for Champagne.” Despite his success in 2011, the period of elevage was beyond merely stressful for Adam, as his cellar was shockingly vandalized right after his principal, March bottling, and his top dry wines (which he refers to as Grosse Gewachse) along with the barrels that held them, were contaminated and ruined. But speaking of barrels, Adam also got lucky in that respect last year, tapping a cache of impeccably-kept Fuder from a retiring grower. These will definitely come in handy, since in addition to recent plantings (some, sadly, lost to a deep February, 2012 chill), Adam continues to add parcels – for a total of nearly three dozen now – provided they possess old vines and/or outstanding exposure. He doesn’t want to get so big that a hands-on approach is precluded, but his Geisenheim-trained sister will soon join him full-time, and he says he’ll meet the problem of too many superb old vineyard parcels and the need to jettison something less good when and if he comes to it. Speaking of March bottling, you can see from my notes that no matter how much sense it makes – indeed, how true it may be in many such instances – to say that extended lees contact and late bottling were critical to conveying to 2011s the necessary structure and complexity, Adam’s collection is a deliciously definitive if gentle counterexample. He has always been at pains to retain healthy lees, but captured fantastic results bottling after barely five months."