Jenise wrote:David, how rare are especially dry styles like this Kunstler, or is it simply more prevalent in cooler vintages?
'99 was anything but a cooler vintage. In fact it was the lowest acid vintage (hence the "sweetest" in general) from 1998-2002. Not until 2003 did we have a warmer/lower acid vintage.
I would suspect that given Kunstler's favor towards drier styles that you are dealing with a producer thing, not a vintage thing. I might venture to suggest you try a bottle of the 2004 Gunderloch Riesling Dry as your next experiment. It's in screwcap!
There's not a lot of dry German Riesling that makes it here, for the simple reasons that the US market likes them much less than I do (I love dry Riesling), and the German market demands nothing but dry wines, so the producers are happy to keep it at home.
I would love to know your reaction to some of the drier tasting halbtrocken wines. 2 of my favorites in the 2004 vintage (hence they are available) are the Selbach-Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken and the Schafer-Frolich Riesling Halbtrocken (oh...and the Lingenfelder Grosskarlbacher Burgweg Scheurebe Kabinett Halbtrocken). All are incredibly versatile, food friendly wines that I am cellaring by the case. They are all pretty cheap to boot.