Baked vanilla entirely dominates the nose, underneath lurks a citric, lemony freshness that pervades a rich, vanilla-scented and almost unctuous palate. This is an unusual blend of Pinot Gris and Riesling—perfuming the roundness of the former with the freshness of the latter.
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.