Creamy yet bright in a juxtaposition practically definitive of Pinot Blanc, Neumayer’s 2010 Weissburgunder Der Wein Vom Stein is alluringly scented with almond extract, heliotrope and apple blossom, then fills the mouth with juicy apple fruit accented by orange rind and lightly-toasted hazelnut and the piquancy of apple pip in an otherwise generously juicy; buoyant (though at 13% alcohol); both soothing and stimulating finish. Ludwig Neumayer de-acidified at the lower end of his portfolio, especially in Riesling, but the results retain plenty of pep and incisive refreshment. Given the high extract that resulted from lots of rain, he notes, there was lots of buffering for the acids, and the thick skins and paucity of juice also had an ameliorative effect on acidity, effectively enhancing skin contact even in those grapes that were almost immediately pressed. “In fact,” notes Neumayer, “the material was so dense that you could only press very slowly.” Although his top Rieslings fermented through February, like the rest of this collection they were bottled already in April.Importer: Winemonger, Los Angeles, CA www.winemonger.com