Sometimes a little more fruit cannot hurt a wine. I recently opened a Montevertine, IGT Toscana, 2007 that was acidic, light-medium bodied with sour red fruits (pomegranate, ripe cranberry and tart cherry). Although balanced, it could definitely have used more stuffing, and, dare I say, more fruit. B [interesting tasting notes in Cellartracker regarding this: an almost 50/50 split between those saying this was great, scores in the 90's, and the others claiming it tart and acidic. I had the second bottle.]
Another one is the Emrich-Schönleber, Monzinger Frühlingsplätzchen, Riesling trocken, 2009. 12.5% alcohol. Tons of minerals, mint, calcium on the nose with strong minerality, a rocky finish, but freekin' austere. It's lacking something, despite being a decent wine. Sometimes I just wish there was a little more "there" there.
