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2006 Domaine Ernest Burn Gewurztraminer Clos St. Imer Selection de Grains Nobles
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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.

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Albert Hertz, Eguisheim
About Alsace

Alsace has been almost pathologically ignored by the American wine-drinking public for generations--a real mystery in light of the great number of juicy, pure wines produced in this picture-postcard region of northeastern France.
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One of the wine world's love-it-or-hate-it grapes, Gew├╝rztraminer is for many wine lovers the signature variety of Alsace. Its highly perfumed aromas of rose petal, smoked meat, lychee, grapefruit, and spices are immediate and captivating, although some examples lack refinement and seem a bit blowzy owing to low acidity and high alcohol. Gew├╝rztraminer is...
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