Imported by Rudi Weist and Cellars International, San Marcos CA.
Emerald. Telltale whipping cream notes and tarragon-tangelo fragrance, really powder-puffy. Sleek fruit, silky texture, still on the dry side, but sweetly so. The definition is first-rate. Now.
Five years on tasting.
A deeper color than the Steinmetz and it shows in his tangelo ripeness. Packed with material, no longer marked by the acidity, emerging with good typicity, a gauzy Mosel. Drinking well now. Now – 2020+.
Water pale. Still mostly knees and elbows but this is starting to round off just a bit: what was once kumquat-y is more lumquat-y. A bucolic petroleum distillate on day two. Still quite a heady, intense Feinherb. Now – 2020+.
Fritz Haag’s QBA ‘feinherb’ bottling. Practically clear in color. Subtle spritz of CO2. Snappy, whistle-clean nose of gooseberry, pithy citrus, talc. Virtually dry, tactile and of modest body on the palate: white peach and grannysmith apple, lightly seasoned with a touch of baking spice. Today a mouthpuckering ’10 on the finish, with the sour bite of kumquat and pink grapefruit acidity. This could use a little time in the cellar to come into focus. Real substance but still a bit coiled on this night. Now – 2020+.