Gorgeous golden colour, toffee and honey. Some oregano as well. Amazing oiliness and weight and density. Luscious. Super! Incredible salinity as well, like a botrytis wine but with super savoury character and lemony too. Still energetic and youthful. Just wonderful.
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Nose is still fabulous. Beginning to fade on the palate. Time to drink this one up. Still, oily, glycerides, honeyed, wonderful. Cork disintegrated. Second like that. :-(
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Cork disintegrated but the wine was fine. This wine is in its early stages of decline. Some of the honeyed richness and complexity that it showed five years ago is fading. Still lovely. Pure nose, good balance. Wonderful fruit.
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The last bottle was disappointing, and thought we'd try another. This one was back to my memories of what this wine is. Excellent!
Deepening, golden color. Lychee nose with spice. Well balanced and integrated fruit, acid, sugars. From this bottle, the wine is holding without decline. Delightful with the Thai-spicy shrimp dish. Also worked amazingly well with an aged brie at the end of the meal.
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Honeyed and golden. Nose typical with apricot, lychee, and spice. On the palate, starting to fade a bit from what I remember of an earlier bottle. Just not as well integrated, but might be the bottle. Still, mouth-coating fruit and spice. Long finish. Excellent with the Thai curries last evening.
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Deep golden, beautifully shiny with very uniform color. Med+ intensity, full with apricots, orange peel, hints of cardamom and other bitter-sweet spices. Med+ body, high acidity, medium minus sweetness, perfectly balanced by the acidity and intensity of flavours (med+). Velvety texture, med+ alcohol, slightly bitter and with long lenght. Sweet spices, sweetened pineapple, apricots and grapefruit. Beautiful wine, perfect now, will hold another couple of years.
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Lovely lychee and leesy nose. Immediate sense of rich/sweet texture with leechy flavour, but disappears very quickly without refreshing. Disappointing.
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Spicecake and white flower nose; palate of lychee, white flower, hint of gingerbread. Overall, residual sugar is quite noticeable with not enough acid to balance; feels fat. Too much heat. I'm not sure it has the balance that will make it better if cellared longer.
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Wow! This is really different from the previous bottle I had. After a couple hours of decanting, I find very heavy lychee on the nose, with hints of petroleum. On the palate, I get a very fruity attack: cooked pears and apples, lychees again. Then it transitions into a very mineral finish. It is fairly viscous, but the sugar has been completely integrated and is barely noticeable. This bottle is well and truly alive. At this age, it could be that bottles become increasingly hit or miss. Getting a good one with a Thai curry is a great experience.
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Opened yesterday, didn't show anything even after an hour decanting. Let it breath overnight and now I get some lychee on the nose. The lychee is dominant on the palate, with a medium long syrupy finish. I find it a bit dead, it might be overaged just a tad as there is no more acidity to balance the sugar. Every bottle might not be the same though...
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Accompanied a slow cooked pork belly. Pinot Gris more obvious choice but the mature gewurtz went with it brilliantly. Gorgeous golden colour. Aromas of lychee, grapefruit and herbs. beautiful rounded citrus, honey and minerally flavours. Was looking forward to seeing how this tasted the next day but Jane decided she really liked it so we finished the bottle.
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Pleasanty pungent nose, with flowers and litchi. Minerality and a litte herb on the finish. Tiny hint of RS. Excellent acidity for Gewurz (obviously a Gewurz is never going to be zippy, all I actually hope for is "not flabby", this has a pretty good verve to it), even after it warmed a bit. B+/A-
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Tasted at Handford's in a tasting tutored by Jean Trimbach. Made from 50+ year old vines, this is golden in colour and displays the most wonderful bouquet of lychee, apricot and baby powder. The palate is substantial, powerful and concentrated, and just a little off-dry. Good length. This should make great food wine (e.g. with Thai).
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12/19/2018 - ricard Likes this wine: 95 Points
Gorgeous golden colour, toffee and honey. Some oregano as well. Amazing oiliness and weight and density. Luscious. Super! Incredible salinity as well, like a botrytis wine but with super savoury character and lemony too. Still energetic and youthful. Just wonderful.
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12/10/2018 - LightDancer wrote: 90 Points
Not quite as vibrant as it was some years ago. But still a wonderful bottle. Love these older Alsatian gewurtz wines!
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11/22/2013 - LightDancer wrote: 90 Points
Nose is still fabulous. Beginning to fade on the palate. Time to drink this one up. Still, oily, glycerides, honeyed, wonderful. Cork disintegrated. Second like that. :-(
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5/19/2013 - LightDancer wrote: 90 Points
Cork disintegrated but the wine was fine. This wine is in its early stages of decline. Some of the honeyed richness and complexity that it showed five years ago is fading. Still lovely. Pure nose, good balance. Wonderful fruit.
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11/29/2012 - LightDancer wrote: 92 Points
The last bottle was disappointing, and thought we'd try another. This one was back to my memories of what this wine is. Excellent!
Deepening, golden color. Lychee nose with spice. Well balanced and integrated fruit, acid, sugars. From this bottle, the wine is holding without decline. Delightful with the Thai-spicy shrimp dish. Also worked amazingly well with an aged brie at the end of the meal.
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11/7/2012 - LightDancer wrote: 85 Points
Honeyed and golden. Nose typical with apricot, lychee, and spice. On the palate, starting to fade a bit from what I remember of an earlier bottle. Just not as well integrated, but might be the bottle. Still, mouth-coating fruit and spice. Long finish. Excellent with the Thai curries last evening.
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11/22/2011 - bernardo wrote: 92 Points
Deep golden, beautifully shiny with very uniform color. Med+ intensity, full with apricots, orange peel, hints of cardamom and other bitter-sweet spices. Med+ body, high acidity, medium minus sweetness, perfectly balanced by the acidity and intensity of flavours (med+). Velvety texture, med+ alcohol, slightly bitter and with long lenght. Sweet spices, sweetened pineapple, apricots and grapefruit. Beautiful wine, perfect now, will hold another couple of years.
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10/25/2010 - KVM wrote: 84 Points
Lovely lychee and leesy nose. Immediate sense of rich/sweet texture with leechy flavour, but disappears very quickly without refreshing. Disappointing.
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5/31/2009 - jmht wrote: 88 Points
Spicecake and white flower nose; palate of lychee, white flower, hint of gingerbread. Overall, residual sugar is quite noticeable with not enough acid to balance; feels fat. Too much heat. I'm not sure it has the balance that will make it better if cellared longer.
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1/20/2009 - pcarmich wrote: 91 Points
Wow! This is really different from the previous bottle I had. After a couple hours of decanting, I find very heavy lychee on the nose, with hints of petroleum. On the palate, I get a very fruity attack: cooked pears and apples, lychees again. Then it transitions into a very mineral finish. It is fairly viscous, but the sugar has been completely integrated and is barely noticeable. This bottle is well and truly alive. At this age, it could be that bottles become increasingly hit or miss. Getting a good one with a Thai curry is a great experience.
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1/5/2009 - pcarmich wrote: 82 Points
Opened yesterday, didn't show anything even after an hour decanting. Let it breath overnight and now I get some lychee on the nose. The lychee is dominant on the palate, with a medium long syrupy finish. I find it a bit dead, it might be overaged just a tad as there is no more acidity to balance the sugar. Every bottle might not be the same though...
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4/11/2008 - andrewstevenson.com wrote: 87 Points
Wine-Pages Alsace Offline (St John Restaurant, London): A precise, fairly full gewurz nose, feeling very correct. A bit simple. Nicely made but unexciting.
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4/11/2008 - SimonG wrote:
Wine-Pages Alsace Offline (St John, London): Quite light in colour. honeyed. Sweet entry, slight mineral cleanness to the finish. ok. **1/2
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2/11/2008 - BillB656 wrote:
Lychee and minerals galore along with heavenly floral aromas. There is a touch of sweetness but thankfully enough acidity to keep it fresh.
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1/8/2008 - peetee wrote: 91 Points
Accompanied a slow cooked pork belly. Pinot Gris more obvious choice but the mature gewurtz went with it brilliantly. Gorgeous golden colour. Aromas of lychee, grapefruit and herbs. beautiful rounded citrus, honey and minerally flavours. Was looking forward to seeing how this tasted the next day but Jane decided she really liked it so we finished the bottle.
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3/19/2006 - DaleW wrote: 92 Points
Pleasanty pungent nose, with flowers and litchi. Minerality and a litte herb on the finish. Tiny hint of RS. Excellent acidity for Gewurz (obviously a Gewurz is never going to be zippy, all I actually hope for is "not flabby", this has a pretty good verve to it), even after it warmed a bit. B+/A-
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4/7/2005 - MBannon wrote: 90 Points
Trimbach Tasting (Liner & Elsen, Portland OR): Fruity nose with a hint of...petrol? Very difficult to place. Sweet in the mouth, low acid, good spice.
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3/25/2004 - Rani wrote: 91 Points
Tasted at Handford's in a tasting tutored by Jean Trimbach. Made from 50+ year old vines, this is golden in colour and displays the most wonderful bouquet of lychee, apricot and baby powder. The palate is substantial, powerful and concentrated, and just a little off-dry. Good length. This should make great food wine (e.g. with Thai).
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9/29/2003 - futronic wrote: 90 Points
Pale yellow. Spicy nose with lychee fruit and white flowers. Rich, full-bodied, elegant wine with honey, lychee, citrus, and a 30-35s finish.
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