Just looking at this photo, I can feel still the imprint of the wine and that incredible Saar acidity on my palate. A big thank you to @drinkburgundy
for going beyond his self imposed pigeonhole (😂) and sharing these once in a lifetime auction Scharzhofbergs. Incredibly transparent of site and vintage irrespective of residual sugar or botrytis level. The pair of 90s showing most impressively the balance of otherworldly ripe fruited density, delineation and vibrancy with soaring, tongue etching acidity. The 90s had the highest acidity of the group, matching the solar ripeness of the vintage.
The 88 and 83 Prum gave further contrast with their overtly exotic, lush stonefruit character and less structuring acidity, speaking clearly of the Mosel’s greater capacity to retain and give heat during ripening. Great as they were, they helped me further frame and appreciate the energy and freshness of the Saar.
Each wine showing a different side of what’s possible, some savory and botrytised, others more pure and varietal. But all representative of the singular balance of freshness, energy, unctuousness and complexity unique to Scharzhofberg.
Great food pairings don’t hurt either!! A Chinese take on the old German tradition of pairing aged Auslese and game.
Food 📷: @taiwine