Powerful aromas of dried apricots signal concentrated botrytis, but there is more complexity as well: honey, peach and bergamot flavors are all layered artfully over a deep foundation of apricot preserves. And yet the wine, intensely sweet, isn’t at all cloying. Amazing, but probably impossible to find: 8 cases made.
— J.C.
(8/1/2004)
Layers of sweet mango, pineapple and citrus fruits are beautifully balanced on a razor’s edge of bright acidity. Hints of apricot add complexity to the aromas, while the finish extends for what seems like minutes.
— J.C.
(8/1/2004)
So unctuous and decadently sweet that this is one of those TBAs that’s best taken in very small sips. Dried apricot, candied pear and caramelized pineapple flavors are concentrated and intense, lingering sweetly on the long finish.
— J.C.
(3/1/2012)
Starts off a bit sweaty, then develops passion fruit and tangerine aromas. It’s a medium-bodied auslese, sweet but balanced, with peach and apricot, ripe citrus and honey all coming together in lovely harmony. Delicious now, and should age well for 10–20 years.
— J.C.
(3/1/2012)
Voluptuously textured and intensely juicy on the palate with rich peach, melon and citrus notes, this remarkably dry Riesling is a showcase of balance and finesse. The palate tingles with tangerine acidity kissed with hibiscus nectar and savory, crushed slate.
— A.I.
(7/1/2013)
Despite this wine’s remarkable sweetness and viscosity, it never seems unbalanced or heavy. Aromas of ripe apples, pears and melons give way to waves of tropical fruit flavors on the palate, buoyed by dried apricots and cinnamon. Finishes long, echoing of golden raisins and apricot.
— J.C.
(8/1/2004)
Sweet and bracingly tart at the same time, with racy acidity framing sweet orange and lime flavors. Flourishes of bergamot and cinnamon add complexity on the nose and reprise on the long finish.
— J.C.
(12/15/2007)
Lush and decadent, with intensely sweet notes of demarara syrup, peach and citrus, yet there’s enough acidity to bring you back for another sip, and another. The sugar clings to the palate for a long time on the finish. Drink now–2030.
— J.C.
(3/1/2012)