The Neumayer 2010 Riesling Rothenbart is ultra-mineral its impression of chalky crushed stone infusion and savory, saline, saliva-inducing shrimp shell reduction. Juicy lime, lemon, gooseberry, and grapefruit flood the substantial but vivacious palate, bringing to the finish almost sizzling zesty piquancy. This impressive and invigorating Riesling ought to be worth following for at least half a dozen years. Ludwig Neumayer de-acidified at the lower end of his portfolio, especially in Riesling, but the results retain plenty of pep and incisive refreshment. Given the high extract that resulted from lots of rain, he notes, there was lots of buffering for the acids, and the thick skins and paucity of juice also had an ameliorative effect on acidity, effectively enhancing skin contact even in those grapes that were almost immediately pressed. “In fact,” notes Neumayer, “the material was so dense that you could only press very slowly.” Although his top Rieslings fermented through February, like the rest of this collection they were bottled already in April.Importer: Winemonger, Los Angeles, CA www.winemonger.com