Kapellener Kloster Liebfrauenberh Auslese 1997

PFALZ KAPELLENER KLOSTER LIEBFRAUENBERG AUSLESE Qualit=E4tswein mit Pr=E4dikat 1997

L-A.P. NR: 5 042 092 293 99 Abf=FCller Deutsches Weintor EG, D-76831 Ilkesheim 10,5% VOL

While opening the wine, we noted the long cork (ca. 55 mm). Is it correct that vineries tend to use longer corks for their better (or at least more expensive) product?

Tasting notes: - Lucid, clear-to-brilliant, deep greenish yellow - Sat heavy in the glbutt, displayed "legs" (as the whisky-connoisseurs call them, "Kirchenfenster" in German for wines) - A mild (low-ish alcohol, low-ish acidity, rather inert) but attractive bouquet of fruits (lychees mostly, some mango as the wine became warmer) and honey. - Full-bodied but not overly sweet in mouth. Lychee first, a rather nutty-version of butter (butterscotch? Indian "ghee"?), a lot of mango late. - Creamy texture, extended length of mostly mango. - A wee bit more acid would have made for a perfect balance. - All in all a rich, fairly complex wine falling short of gustissimo due to low acidity.

Now some questions that I had: 1=2E How come the label had no name of the grape? I opened the bottle buttuming its a Riesling (predisposed to believing it), smellt the lychee, checked the label again and saw that there was no varietal mentioned. Is this allowed for Auslese? 2=2E What causes the large lack of acid? Is it rot which (as they explain in wines for beginners) consumes far more acid than sugar? Is it simply ripening? But even the ripest grapes are not entirely not saur. Do they simply add sweet-stuff to the most? If the last, how do they manage the L-AP Number? Also, being a Kloster, don't they fear God? ;-) 3=2E If the large lack of acid does not by itself indicate rot, what does? In terms of specific tastes, i.e.

Cheers