It's interesting how the perception of sweetness changes in auselesen as they age. This 1989 Zilliken was probably juicy and sweet as a ripe peach when it was first made, but as it ages, somehow, it presents drier and drier. Winemaker Hanno Zilliken also notes that grapes from the diabas rock veins that run throughout the Saarburger Rausch tend to retain residual sugar but in a way that is perceived as drier due to the diabas minerality.
Zilliken 'Saarburger Rausch' 1989
Riesling Auslese (Mosel, Germany)
Visible tartrates with a mouthwatering aromas of dark & dank mysterious microbiology against a deep clarity; sunripened peach fruit emerges as if rising up from a fauna/flora rich marsh. So special. On the palate a rich, mushroom like flavor -- a hearty wine-- sweetness balanced by mossy earthiness and savory elements. Tear inducing acid.
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