A hint of development on the nose, attractive pineapple and grapefruit chunks on the palate. Taut acidity, and a hint of vegetal on the finish. Lots of interest in a light frame, but this seems to be ageing relatively fast.
Very floral on the nose, with some white peach notes. The fruit is generous and the finish is long, silken and elegant. A stablemate for Hiedler, this is broader and more fruit dominated than some Heiligensteins.
Loaded with lively mango and passion fruit, this leaps out of the glass with its bright fruit, racy acids and mouth-watering salinity. A crowd-pleaser, but one that can go the distance. Already expressing everything it’s got, but can surely handle a few more years ageing too.
Wonderful reading of this top vineyard, the nose doesn’t give that much away – some white blossoms and lightly spiced fruit, fruit dominates the attack, but the palate unfolds to show racy acidity and then continues to a delicious honeycomb finish (bone dry). The depth, complexity and length for a such a young wine are
Compared to Jurtschitsch’s younger vines on this site, there is more fruit concentration and a predominance of ripe lemon and grapefruit chunks. Finish is long and bone dry. The linear focus and precision is blinding, although in some ways this is a more monothematic wine than the regular Heiligenstein. It’s hard to choose a favourite.
Ripe, herbaceous fruit which feels a little lacking in definition. The generosity of the fruit has sacrificed something of the elegance that this site is capable of. An enjoyable wine with good acids, but not quite achieving what it should in this “Erste Lage”.
What is it about the 2017s from Kamptal? They seem to age very fast. There’s already noticeable oxidation and development here, which lends the fruit a slightly tired character that it surely shouldn’t have. That said, there are many points of interest – the long finish, with hints of butterscotch, and the very Riesling-like whiff
Very broad (almost flabby considering this is Riesling) and tasting of bananas – the winemaking seems to have influenced this more than it should (cold fermentation temperatures and added yeasts?). There’s a lack of drive here, although some minerals enter the fray on the finish