Ripe yellow plum and baked apricot make for a heady, aromatic opening. The palate holds this fruit in a rich frame with a rounded, opulent yet toned mouthfeel. Some residual sugar boosts the rich fruit even further, and the rich, oily texture is cut by citrus freshness
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.