Ripe luscious pear fruit almost has a touch of maple syrup on the nose. The palate, which still has ample carbon dioxide from the fermentation for a little fizz, is light and fresh, lemony and bouncy, alive with a kind of earthy goodness. It is the lemon that lasts longest on the dry refreshing palate and makes for a lip-smacking finish.
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.