> > Some burgundies from Rebholz, too.
> Really ? How well do they cellar? 20 years seems a bit long. Most pinot noir just doesn't age well.
Actually, I meant his white burgundy grand cru (Im Sonnenschein). Some years wines from him age extremely well; last year I was at one anniversary tasting where he opened bottles from the last 25 years, and there were astonishing wines among them. 15 year old Sekt, still fresh; I couldn't believe it.
His pinot noir age quite well as well; in some years it must age. E.g., currently his 2005 Im Sonnenschein GG is still too closed to be drinkable in good consciousness. Together with Bernhard Huber, Paul Fürst (where Rebholz son currently is an apprentice), Fritz Becker, and a few others, they show what red burgundy from Germany can be like.
> I've got some Kreydenweiss too but it's a bit overpriced.
Full agreement. And you can't rely that every year ages as well as the 89. E.g., 2002 oxidated very early. And there are the years in 2004+ where Antoine (Marc's son) took over, and was still learning the trade. I haven't been in Andlau for the last 5 years or so; but have heard reports that Antoine starts to be better again. A wine from him that's not-as-long-aging but good and not so expensive is the Clos Val d'Eleon.
Marc and Emmanuelle moved from Andlau to Nimes, btw, and make quite good red wines, for early drinking, just 3-5 years in the cellar. If you're in that area, be sure to visit them; Marc is an enthusiastic guy who can and will talk for hours about his wines, the grapes, and process he uses.
> Many good dry Rieslings will keep 20 years I think.
Yes, they do. (That was the point I was trying to make.) Of course, one has to be careful and check when they are about to oxidate -- and then it's a matter of taste if you let them a bit, or if you rather drink them... :-) I remember some 82 Bordeaux where I had bad luck and noticed it too late. :-(
Here's to you, and a have a good glass,