While Clemens is known for (and we adore) his robust dry Rieslings, Falkenlay, a gray-slate parcel within the Marienburg, stopped fermenting after a whopping 11 months with almost 18 grams residual sugar remaining. This is squarely in feinherb territory, especially when the slight sugar is balanced out by 10.8 g/l acid. That's enough analysis, though, the wine is simply gorgeous. Aromatically it reminds of lees, straw and apple, and on the palate there's screaming freshness. The small amount of sugar adds another dimension of fruit to this wine but it's quickly overwhelmed but dense minerality on the finish. Clemens seems to think this wine is too young and should be enjoyied in 5 to 6 years. We think it's great now, but wouldn't discourage you from laying some down. -jfr
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