November 23, 2018 - Color browning, flavors still as luscious as Kracher always is with tropical apricot flavors turning almost caramel from age.
January 24, 2016 - Rather dark, amber, lots of organe and orange zest. Rich, yet not cloying. Very long
November 27, 2015 - a darker gold wine now. I think my tastes have changed. I remember having one of these Krachers about ten years ago. When my friend opened the bottle, the room filled with exotic scents and I was enamoured of it - not sure which year or cuvee. This bottle was more advanced and very sweet - syrupy and did not seem to have the acidity to carry it off. Somewhat unbalanced and most in our group preferred the sauternes.
December 10, 2011 - An exceptional Kracher. Sad to know he's gone.
November 18, 2010 - Dinner with James Mead (Taste Paradise, Ion Orchard): I liked this quite a bit when first poured - but once the temperature drop just that little bit, it became too sweet and cloying for its own good. Still, a pretty good dessert wine on the night. Beautiful, beautiful nose, really enchanting, with just layers of prunes, plums, orange blossoms, marmalde, apricot jam and high toned florals. Wow. Really rich palate. Lots of heavy botrytis flavours here - rich treacle, molasses, tons of orange marmalde, apricot juice and super-rich honey tones winding down into Pu-Er tea at the back end seasoned with a twist of hrebs, Strangely, all those honey and herb scents, along with a little bittersweet tail made finish taste remarkably like Hong Kong turtle-shell jelly. Really impressive power and intensity, and I thought it was pretty well balanced in spite of all that sweet richness when it was first poured from the ice-bucket. However, as the wine warmed up and the flavours opened up, it grew more and more cloying, until the balance seemed a bit off, and the sweetness got a bit intimidating. I think there is just tons of quality here, it just needs much, much more time to tone down. The wine is well nigh indestructible, and will probably only reach a point were it can be easily drunk in another 20 years. Case in point- the last glass leftover in the bottle showed much better a couple days down the road. Only 10% alcohol, but this had all the richness in the world, with lovely integration, and nice flavours of molasses and rock melon adding to the mix.
October 16, 2008 - Drank this with my wife. It was a nice dessert but a bit cloying. That's my memory and it's all I've got.
February 20, 2007 - 2005 Botrytis Forum - NEW YORK (downtown): best nose of the night - going from apricots and caramel to cigar and tea and to marmelade. dak gold wine, lots of spicy (pepper?) notes, still rather sweet, but with high acidity (240 RS, 8.4 acid) ripe oranges and marmelade notes, like tea and cake together..amazing feeling. very long finish.
October 17, 2004 - Amber coloured in the glass. Scents of rhubarb and tropical fruits. Thick and oily with a searing sweetness. This is almost like liquid sugar. I would recommend to drink this either with very strong blue cheese, or with a very acidic dessert like rhubarb. Quite powerful and intense, and I do acknowledge the impressive texture of the wine, and the power it possesses.
September 8, 2003 - It seems like most of the members preferred this wine to the 1998 but not me. It was the more concentrated of the 2 wines and had notes of pear, stewed apricot and apples but was lacking in the acidity department in my opinion. A little more acidity could have ballanced some of the sweetness better and improved the finish. 92+.