Rainier cherry preserves, pear nectar, and marzipan scent as well as inform the creamily rich yet ultimately refreshing palate of the Weil 2009 Kiedricher Turmberg Riesling Auslese, with piquant toasted nuts and subtle fruit pit offering contrast to the wines sweet succulence. This finishes with striking buoyancy and penetration, exhibiting a more harmonious but at the same time energetic harnessing of high acidity to the wines prodigious panoply of flavors than was witnessed in the corresponding Klosterberg. Here is another candidate for a quarter century or more of attention. As Wilhelm Weil points out, by the time he began harvesting in early October, 2009 – sooner than has been usual under his regime – the grapes had already been hanging for 115 days, and the fact that the weather cooled thereafter and Kiedrichs hillside sites continued to enjoy regular breezes were positive factors in adding further concentration – including of acidity – to the finished wines. In consequence, he insists that “while 2007 and 2008 were very good vintages; 2009 is for our estate on a different level … among my 22 vintages, near the forefront.” Weil is now offering a range of three single-vineyard dry Rieslings in addition to his Erstes Gewachs but says his vision is of a tier of “premier crus” and one of “grand crus,” with only a single dry wine eventually being labeled “Grafenberg.” The issue is not merely academic, I would argue, but has stylistic implications. As my notes indicate, I found the style of Weils allegedly “second” dry Grafenberg from 2009 both more attractive and more recognizably of its site than the corresponding Erstes Gewachs. (For specific differences in approach consult those detailed notes.) Weil further intends to streamline his offerings by eventually reaching some sort of stylistic compromise between his generic Kabinett halbtrocken and his unabashedly sweet Kabinett (both of which characteristically come from the Wasseros), although he admits to some uncertainty about closing what is analytically-speaking a roughly 30 gram gap in residual sugar between these two. As both president of the local VDP chapter and arguably his regions most prominent grower and quality standard bearer, how Wilhelm Weil perceives and elects to act on classificatory, stylistic, and marketing issues can have considerable influence on the future evolution of Rheingau Riesling. Even the least among this years residually sweet Weil offerings is extremely high acid on paper. In most cases, this is positively enervating, although at times strident. Weil indicates that only beyond the level of Spatlese was any significant botrytis present, even then requiring extreme diligence and patience to collect even small volumes. And as in many instances this vintage, the present collections apex of quality does not coincide with its apex in must weights. Imported by Loosen Brothers, Portland, OR tel. (510) 864-7255

This is filled with a lively array of orange, cream and honeyed flavors that are ripe yet vibrant. Features lots of slate as well, with a long, delicate finish of quince and ripe pear. Well-balanced and fresh-tasting. Drink now through 2030. 163 cases made.??–KM??Region: Germany / Rheingau Select to Add

Terrific, from its nearly indefinable aromas akin to Cloud Ear fungus to its intensely sweet yet racy palate. Dried apricot, peach and pineapple flavors give it substance without excessive weight, finishing long and intense. Drink now–2030.——J.C.(3/1/2012)—— 95