Tement, Manfred - Sauvignon blanc Zieregg Große Lage 2017

FALSTAFF: "Helles Gelbgrün, Silberreflexe. Zart gewürzig unterlegte kandierte Orangenzesten, feine Nuancen von Stachelbeeren und Cassis, ein Hauch von Nougat und Blütenhonig. Saftig, feine weiße Frucht, mineralische Textur, finessenreiche Säurestruktur, ein Hauch von Limetten, sehr lange anhaftend, rassiger Nachhall, sicheres Reifepotenzial, pikant und bereits heute sehr verführerisch."

THE WINE ADVOCATE: "Bottled in late April 2019, the 2017 Ried Zieregg Sauvignon Blanc offers a deep and coolish, spicy, flinty and herbal, very intense but well-defined and elegant bouquet with interwoven fruit, juniper and stony aromas. Terribly deep and spicy, full-bodied and powerful, with great purity, lingering salinity and mineral tension, this is a dense and powerful, tightly knit and concentrated, phenolic, structured Ziergegg with great aging potential. Tasted in May 2019."

WEINWISSER: "Wunderschönes, schon recht zugängliches Bouquet, dennoch lagentypisch mit der mineralischen Brillanz, der feinkräutrigen Sauvignon Blanc-Würze und den ätherischen Noten, die an Minze und andere Kräuter erinnern. Im Mund extrem saftig, zupackend-vitale Art mit herber, phenolisch-rauchiger Ader, im Verlauf und Finale schöne Liaison aus Schmelz und der typischen „Zieregg-Aromatik“ mit steinig-salzigen Anklängen."

WINE ENTHUSIAST: "Subtle, nutty smoke precedes gentle, lemon-framed hazelnut on the nose. A note of wet walnut creeps in beautifully. The palate is rounded with ripe stone fruit and vivid with bright citrus: Think lemon and lime. A yeasty edge shows an extra dimension of stony depth. A most lovely, salty, enduring wine that will come into its own with bottle age. Drink 2022–2040."

JANCIS ROBINSON: "Smells much riper and more marked by the big oak – spicy, slightly toasty – than the Grassnitzberg. This is creamier, fuller in the mouth but still has a long stony and mouth-watering finish. Really tangy with citrus at the very end."

JAMES SUCKLING: "Very pretty guava peel, parsley, cinnamon and Thai basil here. Quite edgy on the palate with a serious serving of acidity, but it’s all nicely balanced by the pastry-like texture. Drink now."