Yeast and earth can be smelled as much as tart apple, ripe yellow plum and fresh lemon. In the mouth there is concentration and more of that expansive, savory yeastiness. A summoning streak of fresh lemon acidity provides a whistle-clean 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.