This TBA shows an incredible likeness to Earl Grey tea, sweetened with honey and made subtly even more complex through the inclusion of dried stone fruits. It's rich and concentrated, not just sugary, but could use just a tiny bit more acidity to completely balance the finish. A decade or two of cellaring should see a more balanced wine in the end.
At 13.5% alcohol, this is pretty ripe Riesling, broad in the mouth and almost oily in texture. Hints of honey and ripe pear mark the nose, but this wine is more about minerally extract than fruit. Turns spicy on the mouthcoating finish.
Smoky, slaty and oily, this is a mineral-driven, “terroir” wine, without obvious fruit notes, yet not lacking for fruit, if that makes any sense. It’s medium-bodied, with just a touch of apparent sugar, and finishes long, with just a touch of citrus.
While this is aromatic with scents of ripe apples, nectarines, honey and lanolin, it has a subdued elegance. The dry, medum-bodied palate is crisp and clean, with hints of green herbs and honeycomb that linger.