There is a yeasty rounded freshness on the nose. The palate is also pervaded by pleasantly creamy fresh yeast notes. Again, this is about texture rather than power. This is made from one of the few vineyards of Chasselas, a rather neutral variety, that still exists in Alsace. It's a light-bodied wine made for the table and, dare I say it, for quenching thirst.
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.