2005 Bott-Geyl Gewurztraminer Sonnenglanz

Community Tasting Notes (9) Median Score: 90 points

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  1/11/2019 - David Meddings wrote: 90 Points

  Moderately dark yellow/gold. Typical gewurz nose of rose petals, lychee and sunshine drenched orchard fruit. Round, unctuous entry with dense midpalate of residual sugar, apricot and lemon curd. Acid just sufficient to balance the palate.
  
  This has definitely lost some definition of fruit from a year or two ago, but has simultaneously developed a burnished tertiary character. Great mouthfeel and quite an agreeable package, but time to drink up.

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  7/23/2017 - David Meddings wrote: 90 Points

  Consistent with previous notes. Thick, viscous, aromatic and well balanced. Perhaps a bit less fruit tonight than on other occasions.

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  7/9/2017 - csnyder612 Likes this wine: 92 Points

  Golden. Full body, viscous and creamy. Medium acidity. Very expressive nose with aromas of lemon cake, caramel, vanilla cream soda, nutty, and something sweet like sugar confections. Off dry to sweet. Long finish. Tasting honey and apricot with an almond finish. I agree this would pair well with foie gras or blue cheese. Wonderful.

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  7/23/2016 - David Meddings wrote: 89 Points

  Medium gold. Big, solar bouquet. Round, viscous attack. Immediately dense and full of ripe orchard fruit, minerality and notable residual sugar. Medium long final.
  
  I missed a bit of acidity in this tonight but it provided alot of pleasure around the table. Still drinking well after 11 years and can probably still make another 3-5 years. Makes an impression.

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  3/28/2016 - David Meddings wrote: 91 Points

  Dark, viscous gold. Lychee and rose petal nose. Round entry. Swells to ripe apricot and lemon mid-palate pairing off against a very rich backdrop of residual sugar. Some woody notes add complexity and I wondered about a touch of botrytis here. Medium final.
  
  Acidity could have been a touch higher but that is nit picking. This was a supremely confident 11 year old Gewurz that was strutting it's sun drenched stuff. Best served very cold and perhaps could be paired with blue cheese.

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View all 9 Community Tasting Notes

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