Tried this last night from my recent Vintage Berkeley shipment:
1. Weingut Edgar Brutler Spitz Belting/Romania Sec (12.0%; http://www.Brutler.com; natural wine; 2 days on the skins; Matured: oak barrel & amphora) Edgar Brutler/Belting/Transylvania/Romania 2021: Med.gold bit browning color; rather earthy/stony/dusty/loamy slight appley/marigolds/pungent/floral rather dull nose; soft/metallic/tangy quite earthy bit appley little fruit rather oafish slight natty/funky fairly rich/lush very weak/vapid flavor; med.short bit tangy/metallic finish that follows flavor; sightly natty but not badly so; a pretty coarse/earthy white but on the very dull side; not very interesting & lacking any character; a dullard of a wine. $45.00 (VB)
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More spitzgirkle from TheBloodyPulpit:
1. This is a single variety Grunspitz from the "filet" of the vnyd. There's precious little info on the Net about Grunspitz other than what's associated w/ Brutler. It is apparently one of two vnyds in the World that has Grunspitz planted. If anyone can edumacate me on Grunspitz, please do.
I was excited to try a new grape variety for me. I shouldn't have been. Even very rare grapes can make a dullard of a wine. Definitely an Oakland wine. But they should be planting Grunspitz all up & down the Coast of Calif where I'm sure they could make the World's greatest Grunspitz. FWIW!!
This is probably the kind of wine Count Dracula drank afore he developed a taste for bloody red wine.
Tom