The 2002 Peter Jakob Kühn Oestricher Lenchen Riesling Eiswein hails from a vintage that, despite some challenging weather with rain, hail, and rot in the Rheingau, still produced great wines with high ripeness and fine acidity, especially noble sweet Rieslings from top estates like Kühn. While the 2002 vintage didn't receive as much international hype as the 2001, its regional strength was undeniable. Peter Jakob Kühn is renowned as a trailblazing winemaker in the Rheingau, practicing organic viticulture and crafting wines of highly distinctive personality. This Eiswein is a dessert-style wine, described as lush and balanced. It presents a light mahogany color with thick tears, and an enchanting nose of candied stone fruits and a wonderful mature Riesling 'diesel' note. On the palate, expect an intense wave of grilled apricots and peaches, beautifully balanced by a layer of sweet lemony acidity. It offers a dense yet chewy mouthfeel with good tingling acidity, revealing flavors of dried plums, white flowers, candied orange, and fig. Other tasting notes include lychee, lime, and honey, with some describing butterscotch caramel and sweet candied banana. 【Exceptional concentration and complexity from a top Rheingau estate】 🍴 This exquisite Eiswein pairs wonderfully with blue cheeses and can beautifully complement a charcuterie board. 🥂 This is a spectacular example of mature sweet Riesling, making it perfect for special occasions, celebratory toasts, or a dedicated tasting event. It's just entering its prime drinking window and has the potential for another 10-15 years of delicious development. Serving Advice: As a mature sweet wine, this 2002 Eiswein should be handled with care. Ensure the bottle has been stored in optimal conditions. While not as fragile as very old dry wines, a gentle approach to opening is recommended, paying attention to the cork. Decanting is generally not necessary for Eiswein but can be done briefly if you wish to allow it to open up further. Serve slightly chilled, ideally between 10-12°C (50-54°F), to best appreciate its intricate balance of sweetness and acidity.