The key to Clemens' outstanding 2010 Auslese was allowing for lengthy lees ageing, which helped round out the zippy acidity and brings a richer mouthfeel. This has only continued to develop in the bottle and showcases how wonderfully great Riesling can age. A decadent wine that's still incredibly fresh, with energising notes of citrus rind, nectarine, fresh ginger and fennel with a luscious texture.
As the Wine Advocate so eloquently puts it: 'the sheer juiciness of its finish in itself practically compels the next sip...With time this might reveal itself as one of the great wines of its vintage, and it certainly bids fair to remain fresh for more than two decades.'
Cress, fresh ginger, and citrus rind lend invigoration to a glycerin-rich, oily-textured, nectarine-, white-currant, and lime-saturated Busch 2010 Pundericher Marienburg Rothenpfad Riesling Auslese that – while not quite as ripe, botrytized, or even high in residual sugar as its Fahrlay counterpart – offers a far less awkward or edgy sort of vibrancy. At a mere 7% alcohol it goes without saying that for all of its sense of extract and oleaginous texture this comes off as feather-light, and the sheer juiciness of its finish in itself practically compels the next sip. Like all of Busch’s nobly sweet 2010s, this harbors Eiswein-like acids, yet here they manage to serve as energizing springs and are perfectly balanced by correspondingly high residual sugar. With time this might reveal itself as one of the great wines of its vintage, and it certainly bids fair to remain fresh for more than two decades.
Clemens Busch is a pioneer of organic and biodynamic winemaking in the Mosel region of Germany. From the 1970s, long before it was ‘cool’ to work in a natural way, Clemens and his wife Rita were already questioning the excessive use of herbicides and sulphur in local winemaking. They inherited their own vineyards in the mid-1980s and finally had a chance to put their ideas into practice. These vines let the results speak for themselves. Teetering on the edge of the hills overlooking the winding Mosel River, these vineyards are a paradise for diverse grape growing. Fermented using wild yeast, nothing is added to their wines at any stage – apart from a minuscule dose of sulphur at bottling. Charming and self-effacing, Clemens' winemaking is honest and refined, producing wines that are pure expressions of their terroir.