Although Albert Gesellmann is better known for his reds, he certainly knows how to make this dessert style of wine. This eiswein is pierced through with citrus acidity shining through the intense honeyed sweetness and syrupy texture. Should age well.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.