The Donnhoff is likely to be fine for drinking now but will keep. Fwiw, I currently have at home Donnhoff's 2007 NH GG and it is similarly marked 13.5% from a similarly good vintage, and it drinks very well with time in hand.
The Hors Choix is a rather odd accidental wine. Late harvest CSH nearly always is. Botrytis and subsequent residual sugar was generally not wanted in CSH historically: there are very few VTs until recent times (i.e., 1967, 1983, 1989 x 2). But botrytis and concentration hit quickly in 1989 and was unavoidable. (There was also a "VT" cuvee in 1990, but after the 1989 they didn't want another VT, the cuvees were fermented together resulting in dry CSH with comparatively very high 14% abv, when CFE of the same year was closer to 12%.)
The HC VT 1989 is sweeter than the VT 1989 and was an exciting wine early on, even electrifying at best. It has approx 40g/l of residual sugar (some say 46g/l), that seems to dried out over the years and the wine has got deeper, drier and less exciting. I remember in particular a stunning bottle in the early 2000's at El Bulli, which seemlessly matched a huge array of different food.
Neal has a very positive note from 2020, which seems a bit at odds with a note from Mosel Fine Wines in 2020, which is much more in line with the few times I have tasted this wine in recent years.
"By Jean Fisch and David Rayer
Maturing Wines: Notes from the cellar, Issue #50, 4/1/2020, (See more on Mosel Fine Wines...) 92 points
(Trimbach Riesling Clos Sainte Hune Vendanges Tardives Hors Choix) The 1989er Riesling Clos Sainte Hune Vendanges Tardives Hors Choix was fermented down to barely fruity-styled levels (approx. 40 g/l). This golden-colored wine offers an attractive nose made of apricot, dried herbs, smoke, a hint of petrol, and delicately creamy elements. It offers the beautiful delineation of Clos Ste Hune on the palate paired with a hint of smoothness (rather than full-on sweetness) and almond-infused apricot flavors. The finish is precise and slightly direct but hugely satisfying. The after-taste is, again, smooth and almost off-dry rather than fully sweet. Now-2029"
So very good, but perhaps not good as it should be. I wonder given Neal's notes how wide the divergence between bottles is. These days I would expect to be far more excited by a great bottle of regular 1985, say, than 1989 HC. Which is a shame as I have run out of 1985 but still have a case of 1989 HC which I probably should sell. But I will wait for your report on the wine Jim, before doing so!
The Hors Choix is a rather odd accidental wine. Late harvest CSH nearly always is. Botrytis and subsequent residual sugar was generally not wanted in CSH historically: there are very few VTs until recent times (i.e., 1967, 1983, 1989 x 2). But botrytis and concentration hit quickly in 1989 and was unavoidable. (There was also a "VT" cuvee in 1990, but after the 1989 they didn't want another VT, the cuvees were fermented together resulting in dry CSH with comparatively very high 14% abv, when CFE of the same year was closer to 12%.)
The HC VT 1989 is sweeter than the VT 1989 and was an exciting wine early on, even electrifying at best. It has approx 40g/l of residual sugar (some say 46g/l), that seems to dried out over the years and the wine has got deeper, drier and less exciting. I remember in particular a stunning bottle in the early 2000's at El Bulli, which seemlessly matched a huge array of different food.
Neal has a very positive note from 2020, which seems a bit at odds with a note from Mosel Fine Wines in 2020, which is much more in line with the few times I have tasted this wine in recent years.
"By Jean Fisch and David Rayer
Maturing Wines: Notes from the cellar, Issue #50, 4/1/2020, (See more on Mosel Fine Wines...) 92 points
(Trimbach Riesling Clos Sainte Hune Vendanges Tardives Hors Choix) The 1989er Riesling Clos Sainte Hune Vendanges Tardives Hors Choix was fermented down to barely fruity-styled levels (approx. 40 g/l). This golden-colored wine offers an attractive nose made of apricot, dried herbs, smoke, a hint of petrol, and delicately creamy elements. It offers the beautiful delineation of Clos Ste Hune on the palate paired with a hint of smoothness (rather than full-on sweetness) and almond-infused apricot flavors. The finish is precise and slightly direct but hugely satisfying. The after-taste is, again, smooth and almost off-dry rather than fully sweet. Now-2029"
So very good, but perhaps not good as it should be. I wonder given Neal's notes how wide the divergence between bottles is. These days I would expect to be far more excited by a great bottle of regular 1985, say, than 1989 HC. Which is a shame as I have run out of 1985 but still have a case of 1989 HC which I probably should sell. But I will wait for your report on the wine Jim, before doing so!
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