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Schütt is often firmly in its shell at this stage and can be difficult to taste. With bottle age, however, it can be the most exciting and expressive wine that Knoll makes. A magnum of 1990 enjoyed recently was without doubt one of the best Rieslings I have ever tasted. Almost Chablis-like on the nose, this has notes green apple and wet rocks and, despite 5 grams of residual sugar, tastes bone dry. Limey and intense, with lots of dry extract, what lies beneath?
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