A basic entry level German Riesling on screw cap that I got at a local supermarket here. Opened it two days ago and it was quite green, phenolic and almost harsh on the palate. But all that changed with the introduction of oxygen in a span of 48 hours – the wine turned out to be a lot smoother, a bit more integrated with distinctive green apple flavours, bright acidity and a touch of sweetness amidst its somewhat warm finish. I wondered if it has anything to do with the transition of leaf day to fruit day (today)?! Not quite the elegant and floral Mosel Riesling that I’m used to, but for RM33 a pop, I’d buy this again instead of some big jammy fruit bombs at much higher prices. Chill this really well if you wanna give it a go. And definitely grab something to eat with it.
Nose: Plenty of candy aromas on first sniff. Ripe strawberries with hints of leather and faint cigarbox scent after some swirling. Slight spiciness/ white pepper was detected.
Palate/ Flavour: Medium acidity. Strong crushed raspberries and redcurrants on the palate. Its aftertaste reminded me of the 山渣片 (hawthorn fruit snack) I used to eat when I was a child. Medium (+) finish and balanced levels of tannins to drink this on its own.
Comments: Wine was supposedly aged in wood barrels but i couldn’t really detect it. A well made pinot that’s easy to drink without costing a bomb. Very approachable now.