I continue to be intrigued by the virtues of the quartz intense Geierslay, another of Stefan’s favorite sites, and one that Mosel wine lovers know little of. This has a ridiculous sense of flavor intensity, with a sense of weightless persistence that is pure class. Stefan told me that it was a meager 20 hl/ha yield, which is the kind of yields that one sees in very very low yielding Burgundy Grand crus, not from village level Riesling. This is, again, a phenomenal/ridiculous value that will be hard pressed for peers in its category. A little * awarded here.
“The 2021er Wintricher Geierslay Riesling “Sur Lie” is a barely off-dry wine (with 10 g/l of residual sugar) which was fermented in Fuder casks. It offers a superb nose made of white peach, green apple, citrusy elements, white flowers, and subtle smoky elements wrapped into a dash of whipped cream. The wine is beautifully light-footed yet packed with bright flavors of fruits and herbs on the palate and leaves a lively and hugely mouthwatering feel in the almost dry-tasting finish. The aftertaste is all about fruits and flowers. This is a huge success! 2024-2033” 92 MFW
“This dry Mosel riesling is analytically light and also has a racy acidity, which tends to make wines feel lighter than they really are, but it also has a lot of mineral and herbal power plus licorice and lemon zest notes. Intense wet stone finish. Drink or hold. Screw cap.” 93 Stuart Piggott