A different take on Tokay Pinot Gris SGN, than I am used to. Compared to Zind-Humbrecht, from the same Vinatge, this has less acids, but just as sweet. carmel in color, viscous and loaded with honey, botrytis spiciness, burnt orange, clove a touch of smoky tire rubber, even a touch of roasted pineapple. With considerable air time the acids start to come out, but this is almost 5 hours after opening. This would o great with creme brûlée. Strange floral notes of marigold, caramels, butterscotch and golden raisin. it has a lasting finish, but this only came out over serious time, and unfortunately too late for our dessert
Like Trimbach, and Zind-Humbrecht SGN, this is more of an elixir than a wine. The florals and fruits are eve changing. It is no worse than either, but I do like the Clos Jebsal better. Their are so many waves of flavors and aromas, its impossible not to love and appreciate this wine, just different. The sweet molecules that stick between your teeth and gums are there, but not in the same way, that the Clos Jebsal does. The Z-D, seems to hold more acid than the Weinbach does, but all are great. Amazing vinification of the botrytized Pinot Gris grape. Its hard to believe that this is the same vinifera that produces crappy lemony Pinot grigio in Italy. Unbelievable stuff.
Golden. Nose of honey and flowers, botrytis, toffee. Rich in mouth, complex, well-balanced (would be even greater with a touch more acidity?). Caramel and flower notes. Long intense finish. gets even nicer over an hour. Quite a nice wine!
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