For the German Riesling nuts: this wine most closely sits in an Auslese Feinherb style, with 41g/ L residual sugar and 10.0% alcohol. There’s enough botrytis character on board to give the wine that lovely characteristic breadthening on the palate and a little apricot character, but it’s not what an Australian drinker would call a ‘sticky’.
Candied peel, orange juice, apricot kernel and hints of paraffin. Lush and rounded but restrained with tight natural acidity. There’s a lovely fresh pulpy apricot intensity to it, with some dried rose petal and peach juice notes and just enough botrytis character to give the wine a lovely texture. This wine rewards a ten minute decant in advance of drinking to allow the complexities to open up.
King Valley and riesling; easy bedfellows, particularly from this site. A style that holds residual sugar, with intent.
Pretty and perfumed, floral notes and citrus, green apple (dried and fresh) and faint truffley, savoury elements in the scent profile. Slippery texture with a core of tingly, tart acidity. Mellow in a way though the mandarin/tangerine tang in the middle of all that honey-drizzled green apple and lime seems to perk things up nicely. Very well balanced, is the deal. It’s massively delicious.
94Pts, Campbell Mattinson, The Wine Front