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What follows is from David Schildknecht for International Wine Cellar(Steve Tanzer) Reichsrat von Buhl, Deidesheim. I hazard the claim that this estate turned in one of the best performances of the vintage
outside the Mosel. I say this on the strength of those von Buhl
2001s that winemakewith me, and in light of the fact that I tasted none of the following: three "oversubscribed, sold-out" Grosse Gewachse;
Ungeheuer Auslese gold capsule; Rieslaner Auslese; Scheurebe
Auslese; Riesling and Scheurebe TBAs; and two Eisweins.
With high acidity and robust fruit at picking, John extended the
use of skin contact; nature certainly played along with his acidreduction
strategy by serving up the coldest winter in 20 years.
High acidity, cold ambient temperatures and the sheer
abundance of vinous material also prompted John to keep the
young wines on their lees until well into spring. For the first
time this year at von Buhl, all of the fermentations were with
ambient yeasts, which work more effectively, John opines, when
there is skin contact to thoroughly transfer the yeasts to the
juice.
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