Ponderously heavy and overripe on entry, nearly saved by strong acidity and a prickle of CO2, but its inherent fault is laid bare on the finish where the alcohol becomes the overwhelming element, bitter like a boozy Bayer® aspirin broth and utterly distasteful.
So what (for me) went wrong here? Terry Theise's thoughts on the vintage are instructive and I quote a good bit of them here: "It’s a vintage of muscle and density, often magnificent, occasionally overdone, usually superb. It is an especially resplendent vintage for Grüner Veltliner. Theirs is an innate fineness even with all that density and richness. Part of this has to do with the absence of botrytis, which is ill-suited for most dry wines and which gives them an unpleasant bitterness."
Terry continues: "... The worst of the ‘06s are not bitter, they are alcoholically medicinal and absurdly exaggerated. They are taller than the room they stand in, so that their heads go crashing through the ceiling. I think 2006 will turn out to have been one of those instructive years in Austria, because if there was a single common mistake, it was over-ripeness brought on by growers’ desires to wait for the physio thing. I confess I’m of two minds as regards the physio thing. In part I agree that physiological ripeness; i.e., ripeness of skins, stems and seeds, is important for many reasons. But, if you wait and wait for it you risk precisely the over-ripeness with which some ‘06s have to contend – especially if you insist on fermenting to full dryness.
"2006 was an almost perfectly clean harvest, and I winced at the number of wines lost to this obsession with absolute (I would say extreme) dryness; every one of them would have made gorgeous wines with 10-15 g.l. residual sugar and 13.5% alc, but instead we get no RS and 14.5% (and even higher) alcohol, and such wines are unpleasant.
"Cards on the table: I do not like very high-alcohol wines. Knowing that the line I draw is arbitrary, I nonetheless draw it at 14%. It has to be drawn somewhere and it might as well be there. I’m just not drinking heavy-ass wines any more. My senses don’t like them, my food doesn’t like them, and my entire somatic system is depressed by them. If you feel otherwise, you’ll like many of the Austrian ‘06s that I found overstated and grotesque."