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92-93 Points | Stephen Tanzer's IWC - November/December 2008
Deep golden-orange color. Pure botrytis aromas of orange peel, nutmeg, toffee and honey. "At this level of botrytis, pinot gris always gets mushroomy, but not gewurztraminer," Burn told me. Glyceral-thick and supersweet (about 120 g/l r.s.), with powerful, slightly roasted botrytis tones of toffee and spices. You need a knife to cut this stuff, but as chewy and solid as it is, there's wonderful fruit here too, and way more lift than one would expect possible from such an extreme style. More a botrytis wine than a gewurztraminer. Burn has a 4,000-liter foudre of this stuff and planned to bottle it the week after my visit. He admitted that it would probably take him "decades" to sell it.