“Colorful” stories aside, these can be the most hauntingly, intricately perfumed wines I have ever tasted. They are modernizing but still a fair way from modern; great wine-y depth in the best of them. This differs from site to site. The wines are less mealy and more vigorous than they once were, more contemporary now. The 2001s, not surprisingly, are delightful. But you’d be well advised not to even try isolating any single consistent denominator from a village with 52 different soil types (!) That said, it’s clear these hail from great land. They’re amazingly aromatic.
Much of this is from 70+ year-old vines. It’s a compelling alpha gentleman who, with exquisite tact and breed, does not suffer fools. Aromas of juniper, maple-cured bacon and tarragon; a great swollen mass of flavor, and the acid-driven finish adds a green note, seeming to double back and throw a whippy snap at you, but when it finally departs it leaves a superbly smoky complex final finish. A blend of three casks, with must-weights of 98 ˚ , 105 ˚ and 115 ˚ – that’s 2010!
Sommelier Alert! | Core List Wine
Yup, three plusses. I last offered this two years ago, when it wasn’t ready and when I myself wasn’t ready to register it. Tasted this time, I was so laid-to-waste I didn’t even write a note—just sat there, stunned. It’s a very BIG wine, with 147 g/l of rs and 12.4 g/l acidity and naturally it acts as much like a mini-BA or Eiswein as it does like an Auslese—whatever that creature is any more. But it is undeniably profound, monumental and grandiose. ~Terry Theise
We were busy assembling the cuvée, and this third attempt was the winner; the majority is a really old-school sponti to give juice and that carob-y richness; overall this is more porphyry than red-sandstone in its soil-signature, more smoke and incense, and quite a phenolic grip that might vanish with bottling. Authority and breed here, and a new seriousness that I really admire. Klamm sits right next to Hermannshöhle. The soil is mostly red sandstone and porphyry with some loam.
Streamlined, flowery, slatey, charming and long. No wonder everyone loves this vineyard! ~Terry Theise
The soil is a variant of porphyry, with feldspar and even basalt; it looks almost black at the surface. And the wines are always deranged with exotic terroir. This one’s an elegant and balanced dry wine; spicy, smoky, angular but not sharp; a cobalt-like minerality, refined, classy and full of character. ~Terry Theise
Along with Dönnhoff’s estate Riesling, this is the best value in my offering, year after year. Why? Because Schneider has no mundane vineyards containing Riesling, and so this “jug” wine has fruit from the Grand and Premier Crus, in this case Rosenberg (melaphyr), Kirschheck (slate) and Rosenheck (sandy slate). It’s almost incredibly appley and minty, showing hyacinth and verbena; you need to accept an acid-pronounced farewell but the alternative entailed an unacceptable manipulation; in any case if you know this wine, expect a less effusively fruity and more serpentine version in ’13. ~Terry Theise
Core List Wine
It is less opulent than before, and this is a good thing; more rippling and lithe; highly refined aromas of cox-orange and peaches; seriously long flavor, ostensibly easygoing yet showing a complex dialogue of sweet-acid-rocks-flowers. ~Terry Theise
This has been among the top 2-3 values in this (or any) portfolio for many years now, and this is the best vintage I’ve tasted. Schneider has no mundane vineyards planted with Riesling, and so this “jug” wine has fruit from Grand and 1er Crus, in this case Rosenheck (sandy slate), Rosenberg (melaphyr) and Klamm (porphyry and sandstone). Sweetheart aromas! Apple-cellar, mineral, tangy, feels dry; poached pear, apple blossom, zip and mint and spice; a crazy bargain; talc, flowers and a crushed gravel texture. Insanely good. ~Terry Theise