Description: Showing the crispness of the cooler 2008 vintage, this wine exudes mandarin orange and sweet lime aromas and flavours with subtle mineral notes. The well-balanced palate is both crisp and flavourful.
Robert Parker: Wine Advocate # 185. Oct 2009. Reviewer : Jay Miller. The white wines begin with the 2008 Eroica Riesling, a collaboration between Germany’s Ernst Loosen and Chateau Ste. Michelle. The grapes are sourced from a number of sites and several AVAs. Because of the winery’s vast holdings, this superb Riesling can be made in quantity (27,000 cases) while maintaining exceptional quality. Light straw-colored, it has a lovely, captivating perfume of acacia, honey, mineral, melon, and tropical aromas. Crisp, light- bodied (11.5% alcohol), concentrated, and vibrant, this just off-dry (1.77% RS), Kabinett-styled Riesling has the balance to evolve for several years and should drink well for a decade. Drink: 2009 - 2019 .
Wine Spectator: Issue: Feb 28, 2010 - This lively, refreshing wine has a delicately sweet edge to its pear and floral flavors, lingering effectively on the focused finish. Drink now through 2013. .
–HSStephen Tanzer: Nov/Dec 09. By Stephen Tanzer. Very pale straw-yellow. Subtle aromas of citrus peel, ginger, quinine, linden tea and fresh herbs. Intense stone fruit flavors are bright and tactile, with a slight impression of residual sweetness leavened by vibrant acids. Tasty, complex riesling with very good lift on the firm aftertaste.
Wine Enthusiast, 93pts Editor's Choice - "
The 10th vintage of Eroica may be the best ever. It’s supremely fresh, spicy, and mineral-driven. The well-textured mouthfeel runs the gamut from celery, chervil and other fresh herbs into melon, citrus and stone. Though technically off-dry, this is a low pH, high acid wine with plenty of length and depth. — P.G. (12/31/2009)Vinification: To protect flavor intensity, grapes were harvested at night when the vineyard temperatures were coldest. Berries went direct to press, avoiding the possible loss of freshness caused by a crusher/destemmer. A cool fermentation created a seamless integration of fruit, sugar and acid. Fruit-driven yeasts with slower fermentation rates were used to slow down fermentation and heighten fruit flavors.
