P. picked up Poet’s Leap Riesling the other day at our favorite wine shop based on a recommendation by the owner. He said that it was a little sweet, but not too sweet, and was very good. Wine Advocate gives it 89 points:
Pears, flowers, candied apples and underlying minerals can be found in its highly expressive aromatics. . . it offers an off-dry, medium-bodied character packed with linden, verbena, honeysuckle and hints of white pepper. Lush, suave and creamy-textured, it is an excellent, fruit-forward offering.
The Poet’s Leap winery is part of a consortium called Long Shadows that wants to help Washington become acquainted with famous winemakers. This wine is made from grapes grown in Washington, but was made by Germanyâ€™s winemaker Armin Diel of Schlossgut Diel.
The winemaker’s notes are:
This 100% Riesling has classic pear and grapefruit flavors which lead to a crisp and seductive mouth feel. The natural acidity well balances the delicate sweetness with an enormous charm. All ends with a dazzling clean and tangy finish which last for a long time.
It was very light in color (expected for a 2003 Rielsing) and did indeed have a pear aroma. But the taste? I first could taste the acidity and sweetness, but was then hit with a long finish of… metal. It had a really metallic taste in my mouth not unlike you sometimes get with light beer from a can. P. said he didn’t taste metal, but he didn’t think it tasted very good either. Was it the tangy finish I was tasting? Was it the underlying minerals? I just know that I didn’t like it.
So maybe it’s better with food? Or maybe, like all wine, it’s just a matter of personal taste.