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Submitted by David Strange Friday, 29/01/2010

In reply to by torsten

Hello Torsten,

Unless the oak was extremely carefully handled I'd be of the opinion that ageing an oaked Pinot Blanc would be a risky business. This is what my experiences with Alsace and Burgundian (yes, some producers do make Pinot Blanc in Burgundy, Gouges to name but one) examples have taught me. I can see that Pinot Gris has more body and weight to stand up to such treatment, but I am yet to taste an offering that has really floated my boat.

I will keep my eyes peeled for Dr Heger wines, they sound fascinating; a very different style to the Mosel-Saar-Ruwer Rieslings I love and try to drink as often as possible. Riesling, as I've said before it is the way forward with white grapes.

Do keep up the good work telling us about these interesting wines!


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