The most complex of Kracher’s 2004 TBAs, as well as the richest in residual sugar. It has mandarin orange, peaches and crystallized fruits. There is freshness, despite its sweetness. It should age magnificently.
— R.V.
(2/1/2007)
A beautiful wine that is almost like nectar. It has extreme freshness, while the acidity is a wonderful contrast. Such concentrated orange flavors and a smooth texture while there is a great citrus edge.
— R.V.
(10/1/2011)
As the Kracher wines gain in intensity, so they diminish in alcohol. The overwhelming richness is held in check by life-giving freshness. The fruit flavors are just a part of the wine, because the botrytis and density are just as important. The finish of honey lingers long.
— R.V.
(3/1/2009)
Made from the exotic Scheurebe grape, this is a very sweet wine, brimming with pineapple jam, ripe pear and honeysuckle flavors, with an oily, glyceriney fatness. It’s balanced with crisp acidity, so the finish is dry and clean. Just delicious now with fruity desserts, vanilla cake or a buttery lemon soufflé.
— S.H.
(2/1/2011)
An astonishingly aromatic, richly flavored wine. Powerful layers of spice, of acidity, of fresh fruit, a touch of lemon zest and flavors of lychees and apricots all mingle in a wine of enormous energy and power.
— R.V.
(5/1/2004)
A delicate but intense wine, with ripe apricot flavors. Liquid honey and just a hint of spice add an intriguing element to a delicious wine.
— R.V.
(2/1/2007)
When Kracher gets his hands on Scheurebe, the results are brilliant. This wine has structure, weight, great acidity and intense flavors. If the alcohol is high, that certainly doesn’t show on this well balanced wine, with its fresh aftertaste.
— R.V.
(2/1/2007)
Although Albert Gesellmann is better known for his reds, he certainly knows how to make this dessert style of wine. This eiswein is pierced through with citrus acidity shining through the intense honeyed sweetness and syrupy texture. Should age well.
— R.V.
(2/1/2007)