Bottle no. 221/667. Extremely beautiful orange amber shot with mahogany; the nose is deep and rich, detailed and precise, with candied fruit, a hint of pecan nuts, the typical Palo Cortado touch of sour butter, warm woody notes and nice floral lift; the palate is concentrated and salty but not forbidding, dry but with enough natural glycerin to avoid austerity, a savoury woody note and bracing but well-integrated acidity; the lively finish is very long and reveals the drier side of the wine.

Pale white gold; interesting nose, combines peachy fruit with typical notes of chamomile and linen; the palate is juicy and supple, medium-sweet, soft and a bit simple; complete finish, decent length.

A very Burgundian style of Chardonnay, savoury and oaky, slightly earthy, good ripe citrus fruit (lemon zest, orange), steely acidity, dry but juicy, impressive intensity but the phenolics are quite powerful on the finish - lacks a certain finesse.

A celebratory Cuvée to mark the 30th anniversary of restaurant Bareiss in 2013. A blend of Oberrotweiler (80%) Henkenberg and (20%) Kirchberg, löss and volcanic soils respectively, providing both weight and minerality. The Kirchberg was aged in new oak and fermented whole cluster; the Henkenberg 100% destemmed and fermented in new and used barriques. A playful wine with lovely nuance, strawberry and rosehip, still quite primary but with subtle evolution too, fresh minerality and smoky stems, transparent, lovely juicy acidity, hint of cream, balanced and energetic, gentle tannins, good length. An elegant wine from the Kaiserstuhl that makes the most of the cool growing season.