"Rich, ripe and juicy, featuring concentrated flavors of baked peach, apricot and pear tart. This oozes glazed citrus as well, with plenty of honey, cream and spice mixed in. The vibrant finish is quite minerally. Best from 2012 through 2027. 80 cases imported." (WS)
"The Schaefer 2009 Graacher Domprobst Riesling Spatlese A.P. #10 practically drenches your senses in ripe citrus, apple sap, and nut oils. A tart fruit skin edge and pungent notes of brown spices combine with salt and stone-licking impressions for a finish of irresistible saliva- and smile-inducement. Perfectly-integrated sweetness renders the fruit here all the more vivid, and I would anticipate 25 years of satisfaction.
Most of the harvest of 2009 here was accomplished during the second half of October. "We'd actually reckoned with an earlier start," remarks Christophe Schaefer, "but although the grapes looked beautiful, when we tasted them we thought, 'no we really need to – and we can – wait.'" "The grapes were very stable," adds Willi Schaefer, "and when we did get botrytis – encouraged by a bit of October rain – it dried up nicely. And when you get this sort of late botrytis, it can really concentrate already high acids." Furthermore, parcels in Graach had retained their foliage after the one-night cold snap in early October. All of this year's wines remained on their fine lees at least through March, and the Schaefers pointed out that choices about which to bottle at what Pradikat level were usually made only from cask as the wines evolved, since with the exception of late pickings notably influenced by botrytis, the character of fruit was remarkably uniform. Another feature of 2009 that the Schaefers emphasized was high skin-to-juice ratios, something I certainly thought discernable even before they mentioned this. As a result their yields ended up being even lower than they had been anticipated on the basis of eyeballing and measuring the incoming volume of grapes." (WA) |
