A rich blend of dried pear, baked vanilla and shortbread on the nose suggests the richness of this evolving Pinot Gris. Dried pear and apple give more aromatic nuance to this spicy, vanilla-scented white that has an oily and rich palate despite being just off dry. This will shine with food.
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.