Our thanks to DirtyWineGlassGuy for his meditation on the 2006 Riesling:
Pulling the cork on this wine was like releasing a tropical genie from the bottle as there was almost an overwhelming presentation of tropical fruit and honeysuckle. As the wine was poured, the first thing noticed was a oxidized orange tone to the color, almost like a light tawny port or sherry. I think this gave my brain a little bit of a challenge as there was an immediate association to a syrupy and heavy/viscous feel on the tongue. After a few seconds though, this dissipated as the actual taste buds activated and replaced the reference point with a still sufficient acid profile on the palate. I wouldn’t call the body weighty by any means, but it wasn’t light, fresh and airy. It’s about what you would expect from a 12 year-old riesling that had a trace of residual sugar when it was bottled and low alcohol. Almost a richness and grandeur to it with a presence that demands that it is still noticed.
Once in the glass the aroma changed to almost a baked pear essence and the flavor matched this with maybe still a little ripe apple. We drank it over a few days and I think it still had life in the bottle after being in the refrigerator for three days with a cork in it. Drinking temperature does play a role with it overall and I think about 60 degrees seems to be about the right number with it. What the life after being open tells me is that though the acidity isn’t knee-buckling, there is still plenty of it there to indicate that this wine has a some time still under it. I have one more bottle and I don’t think I’m going to open it for three years or so. I know the Smiths will argue that you can probably get another decade out of it, but I don’t think I could wait that long.
I found this Riesling in a wine store here in Minnesota and felt pretty lucky to grab it from the shelf.