A very creamy nose hovers over a herb-spiced apple palate, the nutty oak flavors are still obvious and will take a little time to become subdued, but the fruity, savory core of this wine is built to last and presents an unusual but dependable, friendly and durable counterpoint to all manner of foods. Don't miss this individualistic treat which was fermented on its skins.
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.