Picked up a 2007 Riesling on sale at a local shop. I’ve always liked Dr. Loosen’s basic stuff – crisp, fruity, easy to drink – so I figured an older vintage would be a fun way to see how Riesling ages.
Well… lesson learned. When I opened it, the color was dark amber, and the taste was pure burnt honey and caramel. All the acidity and fruit were long gone – honestly closer to oxidized port than wine.
After doing some reading, I’m pretty sure it wasn’t stored right. Even though 2007 was supposed to be a great year, this thing was clearly cooked somewhere along the way.
Anyone else ever open a bottle you were excited about only to find it completely over the hill?
by Cactus-Joe
16 Comments
It’s part of being a wine lover, unfortunately. I recently tasted a corked 1982 Angelus…
Someone opened a CdP from the 80s for me that was absolutely dead (though not spoiled).
But I’ve usually had the other encounter. An aged wine that is just meh. A Paolo Bea Pagliaro, had it with some steak and it was…fine. Some call it a dumb phase but I generally reserve that term for a wine that has shut down on the nose.
My grandmother gifted me a ‘96 Dom that was deader than dead, as she had stored it in a cupboard for the better part of 20 years. We found out during my rehearsal dinner for my wedding.
I was expecting it to be gone, so I had a back up champagne ready to go, but still, it hurt a little bit
Funny old World. The past month I’ve been working my way through various Dr Loosen rieslings.
It happens. Loosen does make some excellent wines.
One of the most sinking feelings in the wine world. Excitement turning into disappointment. You’re not alone. I cracked a 90 La Mission Haut Brion I’d been saving for my birthday. Had two bottles in the lot, and a double tragedy. First was a Brett bomb, second was over the hill.
The “what could have been” feeling is the worst. You had a great vintage, trusted producer, just that one variable you can’t control fully. Looks like you diagnosed it correctly. Cooked wine. That’s a genuine loss.
I love Riesling. I’ve heard from lots of sommeliers at world class restaurants who know far more about wine than I ever will that aged Rieslings are great.
Over a couple dozen tries now, I have never enjoyed an aged Riesling.
I prefer Rieslings like the President prefers girls. On the younger side.
The oldest Riesling I’ve had was just 7 years old (2018 vintage), which isn’t that much for a Riesling. It was definitely a bit more nuanced and complex than a fresh one, but I didn’t really find it “better”. I’ve found what I actually appreciate about Riesling is the bright, fruity freshness and acidic “bite”, which tend to go away after just 2-3 years. I guess that’s just fortunate for me since they tend to be much cheaper.
Schloss Johannesburg sent me some 1967 Kabinett for my birthday a few years back. It was sublime. It’s all about producer and provenance.
Of course! Last week, a 2012 Riesling, actually
Bummer it wasnt good anymore
I drink a lot of older Riesling. That was a bottle issue. Rielsing has enough acid to age for a looonnnggg time.
Been to that vineyard. It’s really fun to pronounce.
I’ve had older Rieslings than that, (1985-2004) and they’ve almost all been very good. Old Riesling can have a dark colour and some honey but should still have the balancing acidity. I think you are right, it probably wasn’t stored well. Perhaps it had been upright on the shelves in warmth and light for years.
On the flip side, I had a 2013 Firesteed Riesling (super cheap but decent for $10 wine) last year, and it was surprisingly still fantastic. Acid, fruit, flowers and the whole deal