January 3, 2024 - Dark amber in color with greenish tints. Complex aromas of orange and yellow citrus peels, apricots, jellied fruits, smoky herbs, warm baking spices and pralines. A ridiculously viscous and oily palate shows swaths of jellied citrus fruits, apricots, confectionary dark berries, very high acidity, and an endless finish leaving behind a dusting of caramel, spice and herbs. Shows incredible balance for such a sweet, diabetes inducing wine -- made by the master of dessert wines.
February 12, 2021 - From 37,5cl, spongey cork extracted without problem, but you squeeze it and wine drips out: not really a great advertisement for cork as a suitable closure for wines like this, intended to last for decades. This looks like maple syrup and tastes like... maple syrup made of Scheurebe with a little lemon. All in all, it's the most expensive (and perhaps most delicious) pancake topping imaginable. We drank a small glass each with Topfenpalatschinken (not poured on top, although once you've swallowed I suppose it's all the same) and got a major sugar high. More expensive than the equivalent Sauternes (Suduiraut 2003?), less expensive than the equivalent Tokaji 6 Puttonyos (Oremus 1993?), definitely less like wine and more like drinking undiluted maple syrup than either. Worth trying once, this penultimate bottle of my big 2000 Kracher Collection box makes me slightly apprehensive how obscenely sweet #10 will turn out, but then again, there's no hurry. Not confident it was worth the effort that undoubtedly went into producing it, however. NR
Update after 48 hours. Zweder, I salute you! (TN 15.04.2007): "Flowers and muscatel in the bouquet. Enormously concentrated syrup with also flowers and muscatel in the taste." You nailed it. Now this is a bit more like 70% Muscatel and 30% Lustau-style P.X., but it's 13 years later, after all. 88-89P
May 29, 2020 - Perfect with the cheese course. Fresh apricots, some persimmon, minerals, meadow flowers. Lovely texture, clean, lingering finish. Invites another taste. Beautiful. highly recommended
October 29, 2016 - A wonderful effort from genius Alois Kracher. The nose first reveals rich beeswax, mature apricot and sunwarm lemon curd. There is a secondary layer which emerges after some time in the glass exhibiting rich violet and cardamom muffins... The latter perhaps not your everday experience in wine, but certainly so tonight. The palate follow through in a pleasant way with perfect integration and a close to seamless length on the finish lasting some 75 seconds or more. This is a true gem. A beautiful wine with plenty of texture and structure to last for many more years. Well worth having a sip if given the chance!
December 12, 2013 - Apricot syrup goodness. Very good but lacked a touch of acidity.
July 25, 2012 - - Yellow brown color and aromas of peach, apricot, pineapple, melon and honey. It's in total harmony and has flavours of melon, raisin, peach and honey with a full body. Oily texture with a long finish - This is so difficult to rate. Okay, it's delicious but do I give it 94 or 95 or 96 points because it's delicious. Yep, I will. There are so little wines to compare to. Kracher needs it's own scale. Take some ripe melon, apricot, pineapple, peach, a little orange zest and a few raisins. Then add a lot of honey and put in in a blender. I personally prefer a little more acidy, just a squeeze of lemon and it's perfect. But this is so, so good.
June 5, 2011 - From a split (of course). Lovely, slightly tawny, golden colour. Rich, rich, and rich on the nose. Honeyed aromas with notes of lychee and honeysuckle flowers. Intensely concentrated, like the other higher-numbered Kracher stickies. Liqueur-like, I could see this mixed with sparkling water to make an incredibly delicious (but wasteful) spritzer. Lots of freshness, with some citrus peel, stone fruit, and lychee notes as well as a lot of acidity. Lots of botrytis spice as well, and a hint of smokiness in the background. Oily and thick texture. Long finish. What's incredible about Kracher, and especially these high-numbered cuvees is the indefatigable consistency with which he churns these out. They are all special in their own right, but they all bear his signature, and the quality is unquestionable.
January 28, 2010 - aging at a glacial pace. no change in it's profile, merely the top of the dessert wine heap.
December 5, 2009 - NobleRottersSydney - Christmas Dinner 2009 (Astral, Star City, Sydney): [375ml, cork, 6.5%] My first taste of a Kracher sweetie. Interesting, developing nose of grassy passionfruit, some pungent green fruit I can’t quite pin down, and touches of smoke. The palate has the most extraordinary texture, all oily syrup and glycerol. There’s an essence of sweet sugary grape-like fruits – rather muscaty, in fact – massively rich and sweet, with a near endless finish. Tastes somewhat aged, I guess; I don’t know where it’s been or where it’s going, except to say it’s quite remarkable to drink now.
May 1, 2007 - orange, apricots, lush and graham crackers. elegant.