Bittersweet scents of iris, quinine, and citrus oil rise from the glass of Kreydenweiss 2007 Riesling Andlau (grown on the classic local pink sandstone), which displays the combination of creaminess, stuffing, and refreshment that turn out to be common denominators for this year’s collection here. Saline, zesty, and tart juniper and huckleberry notes inform a satisfyingly long and savory finish. I would plan on employing this (at one gram residual sugar bone dry) Riesling over the coming 3-4 years. The 2006 is softer, subtly fungal, and less focused, dry, or long. Marc Kreydenweiss and is son Antoine continue to favor true dryness, as well as malo-lactic fermentation and long lees contact, conveying a unique style that has stood the test of time not only from vintage to vintage (including numerous 2006 successes) but in the bottle as well. “It was really an extremely easy vintage in the cellar,” remarks Antoine Kreydenweiss of 2007 with its healthy, high acid (nearly all tartaric) fruit, and a picking window “that lasted from the 19th of September until the end of November, enabling each cepage and parcel to be picked at its precise level of maturity.” There was a Riesling S.G.N. here in 2007, which had by no means finished fermenting the last time I visited.Importer: Wilson-Daniels, St. Helena, CA; tel. (707) 963-9661

Developed aromas of fall leaves and straw gainsay this wine’s youth. We could wish for a bit more fruit here, but the palate shows a silky texture, some nice intensity and an attractive caramel note. Drink up. ——W.E.(7/1/2010)—— 83