Crushed boysenberry is foremost on the nose and palate, while a rounded, supple but defined structure makes this a winning choice for subtle foods. There is both elegance and length and a lovely, integrated touch of well-handled oaky vanilla.
Reviews wines from Austria, Alsace and England
German-born but London-based, Anne Krebiehl MW is a freelance wine writer contributing to international wine publications. She also lectures, consults and translates and has helped to make wine in New Zealand, Germany and Italy. She adores acidity in wine and is thus perfectly suited to her Austria/Alsace/England beat. Her particular weaknesses are Pinot Noir, Riesling and traditional-method sparkling wines.