Dark brown in color. loads of raisins and figs. Very honied, with pineapple, apricot and caramel notes. A wonderful array of complex flavors, but the acidity could be higher to give it more tension and liveliness. This would be best on it's own rather than with dessert, as I feel the structure is not there to cut through food. Still, very delicious and enjoyable.
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2001 SCHOFFIT CLOS SAINT THEOBALD RANGEN de THANN TOKAY PINOT GRIS ALSACE- syrupy spicy pineapple and orange flavours abound in this dessert in a glass taste treat.
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Brown/Amber color. Intensely sweet and with a thick syrupy texture. Aromas of burnt orange, honey, and cooked apricots and prunes. It's got some acidity to cut down on the cloying factor, but in my view not enough to make this as dazzling as some of the other notes suggest.
Dreamy nose with Eszencia-like Southern sweet tea notes, minerals, and alfalfa. Refreshing, unctuous, syrupy (relatively). Papaya and apricot. Earthy alfalfa undertones. Wonderful. Paired well with lemon cheesecake. 4.5 % alcohol!
TN: Terrific wines (Loire, Germany, Austria, Alsace & Rioja) as Jeff & Dena Morris return to NYC. (Royal Seafood, NYC): Quite a wine to end a fabulous evening. It's extremely aromatic with a rush of honey, ripe apricots, pineapple and mango on the nose. It's dense and quite sweet on the palate and may in fact be to over the top for some, but I find just enough acidity to keep the wine from being too cloying, though a little more wouldn't hurt. Unctuous and extremely honeyed with similar flavors as aromas with the addition of a botrytis note. Textually, it shows a little more like how I expected the ZH to show. Delicious! Low A+.
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Mostly-Riesling jeeb with Jeff and Dena Morris visiting NYC (Royal Seafood, NYC): Packed with dense tropical fruit, apricot, and candied citrus flavours, with an overlay of heavy botrytis spice and honeyed notes. This is immensely sweet and powerful, though it's a challenge to have after the ZH Jebsal as it comes across much heavier and a touch more cloying.
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Dinner at Bolt. Dark amber in color. This bottle is very open but also terribly young. Very high sugar but surprisingly there are some Rangen characteristics showing through. Has a beautiful balance. 50+14+15+9.5+9.5=98
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Meetup dinner group at Capital City Club, Raleigh, NC. Bottle #14C. Perfumed prunes, oranges and dripping with honey. While all previous bottles have had laser sharp acidity it was lacking in this bottle making the wine still a great drink but a little cloying. Very long finish but cloying nature lingered marring the finish. Clearly unlike all previous bottles so rating reserved.
Dinner at Il Palio. Bright gold in color with a nose that is extremely open and explosive. Aromas and flavors of tangerines, mirabelles and a tropical influence that shows itself with the flavor of rambutans. Enters the palate sweetly but very quickly the high acidity kicks in to balance out the entire package. The finish lasts until the next wonderful sip. Surprisingly great with chocolate truffles. 50+15+15+10+10 = 100
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Apricot, haw, pineapple, plastic, saffron nose. Incredibly luscious, dense, and rich but bright apple juice concentrate acidity makes this drink like velvety pear nectar. Outrageous, this is Alsace's Eszencia. 450 grams per liter of residual sugar, 4.2% alcohol.
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Dinner at St. Jacques, Raleigh, NC with Dick & Amy. Amber/gold in the glass, this wine is liquified botrytis. Very honeyed with a great depth of flavor and a real purity to the fruit. It is truly amazing how a wine with such high botrytis and resulting residual sugar ( around 500 g/l ) can still show such a sense of purity. This is a perfect match to the strawberry mille-feuille and possibly my finest bottle yet, though the others have been quite amazing as well. The wine is clearly sweet, hyper-sweet, but the very high acidity seems to wash the sweetness off the palate quickly before any sense of cloying can appear leaving a beautiful feeling of fruit and honey on the finish. A great wine texturally. In the background there is some Rangen earthiness present but one needs to know the vineyard well and really search for these characteristics. A wine that is difficult to fully put into words. 50+15+14+9.5+9.5 = 98
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Dinner at home with Lil & Lori. Another stunning showing for this bottle and a great way to finish off the evening. Dark gold in the glass, this wine is all about balance. Tasting very young, but also ready to enjoy, this full bodied wine was loaded with apricots, citrus, honey, minerals and yellow flowers. Intensely concentrated on both the nose and palate, the wine was unctuous and viscous but not at all cloying due a very lively acidity. Finish basically lasts until the next sip. A great tightrope of a wine that keeps you coming back instead of feeling a sip or two is enough. 50+14+14+9+9 = 96
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Dinner with Steve & Barb at Bonne Soiree. Marked bottle #22. Orange-gold in color, really beautiful. Apricots, mirabelles and botrytis dominate the nose. A little Rangen influence is evident but not too much at this very early stage of development. While hyper-sweet at roughly 500g/l residual sugar, this wine also has a biting acidity that keeps it from ever being cloying. Will evolve at an escargot's pace...maybe slower. A stunning end to the evening. 50+13.5+14+9.5+9.5 = 96.5
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Christmas Dinner - 2007: To finish the night off, we had this with dessert. To young and primary for me. The is a party of apricots. If you don't like apricots ... don't drink this wine. I enjoyed this but right not it is somewhat simple. Wait 10-12-20 years.
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Dinner at Alinea with Chris & Jeff Moyers. Light gold in the glass, this is a tough wine to describe. Loads of fruit, with mirabelles leading the charge. Viscous but not the least bit heavy or cloying thanks to very high acidity. I've had this 3 times now and it has consistently been a WOW! wine that needs to be experienced to appreciate. This will age endlessly. 50+14+14+9+9 = 96
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Dinner at Steve & Barb's house. Now this is decadent. 2 Sundays in a row drinking this amazing wine! Amber in color, this hyper sweet wine never appears cloying as there is lots of acidity that washes away the sweetness on the finish. Tons of botrytis influence but despite this there are Rangen-typical notes of peat and smoke under all the sugar. Will be fascinating to watch this one age. 50+14+13+9+9 = 95+
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Rich gold in color. An electrifying nose and a palate to match. Deep, rich and concentrated. Very honied. Botrytis is very evident and there is a thickness to the wine but the waves of acidity provide a very clean finish that makes the word cloying never enter the equation. The botrytis seems to dominate today but there is nice minerality peeking out and showing a glimpse of the future. Very impressive and very young. 50+14+14+9.5+9.5 = 97+
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I couldn't resist buying this, since I am unnaturally drawn to low-alcohol, extremely high sugar wines. And also since The Rare Wine Company write such superb hype in their newsletters. The color is pure deep gold, and its 45% residual sugar is apparent as the thick liquid makes its way out of the bottle. Super nose of flowers, honey, and minerals.. In the mouth it is really rich and thick, almost syrupy. Flavor is akin to liquid pears mingled with orange blossoms, it's juicy, infinitely succulent, exotic, and perhaps erotic. In spite of all that, the wine is very light on its feet, with a dazzling and incredibly long finish. This is a very special, fabulous, irresistable wine. 100 points.
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2/23/2024 - mdefreitas wrote: 92 Points
Dark brown in color. loads of raisins and figs. Very honied, with pineapple, apricot and caramel notes. A wonderful array of complex flavors, but the acidity could be higher to give it more tension and liveliness. This would be best on it's own rather than with dessert, as I feel the structure is not there to cut through food. Still, very delicious and enjoyable.
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7/1/2017 - Blake Brown Likes this wine: 92 Points
2001 SCHOFFIT CLOS SAINT THEOBALD RANGEN de THANN TOKAY PINOT GRIS ALSACE- syrupy spicy pineapple and orange flavours abound in this dessert in a glass taste treat.
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3/29/2017 - MartyL Likes this wine: 89 Points
Brown/Amber color. Intensely sweet and with a thick syrupy texture. Aromas of burnt orange, honey, and cooked apricots and prunes. It's got some acidity to cut down on the cloying factor, but in my view not enough to make this as dazzling as some of the other notes suggest.
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3/20/2016 - Doc90 Likes this wine: 94 Points
Dreamy nose with Eszencia-like Southern sweet tea notes, minerals, and alfalfa. Refreshing, unctuous, syrupy (relatively). Papaya and apricot. Earthy alfalfa undertones. Wonderful. Paired well with lemon cheesecake. 4.5 % alcohol!
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3/18/2016 - BradKNYC wrote:
TN: Terrific wines (Loire, Germany, Austria, Alsace & Rioja) as Jeff & Dena Morris return to NYC. (Royal Seafood, NYC): Quite a wine to end a fabulous evening. It's extremely aromatic with a rush of honey, ripe apricots, pineapple and mango on the nose. It's dense and quite sweet on the palate and may in fact be to over the top for some, but I find just enough acidity to keep the wine from being too cloying, though a little more wouldn't hurt. Unctuous and extremely honeyed with similar flavors as aromas with the addition of a botrytis note. Textually, it shows a little more like how I expected the ZH to show. Delicious! Low A+.
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3/18/2016 - salil wrote: 93 Points
Mostly-Riesling jeeb with Jeff and Dena Morris visiting NYC (Royal Seafood, NYC): Packed with dense tropical fruit, apricot, and candied citrus flavours, with an overlay of heavy botrytis spice and honeyed notes. This is immensely sweet and powerful, though it's a challenge to have after the ZH Jebsal as it comes across much heavier and a touch more cloying.
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11/7/2015 - MikeATL Likes this wine: 92 Points
Incredibly sweet, with sharp acid beneath, a little floral, almost too much.
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8/27/2015 - JeffGMorris Likes this wine: 98 Points
Dinner at Bolt. Dark amber in color. This bottle is very open but also terribly young. Very high sugar but surprisingly there are some Rangen characteristics showing through. Has a beautiful balance. 50+14+15+9.5+9.5=98
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4/25/2014 - JeffGMorris Likes this wine:
Meetup dinner group at Capital City Club, Raleigh, NC. Bottle #14C. Perfumed prunes, oranges and dripping with honey. While all previous bottles have had laser sharp acidity it was lacking in this bottle making the wine still a great drink but a little cloying. Very long finish but cloying nature lingered marring the finish. Clearly unlike all previous bottles so rating reserved.
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12/28/2013 - andtheodor wrote: 92 Points
More solid than liquid. Crystallized ginger, apricot, haw, dried pineapple/mango. Incredibly sweet and unique wine.
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8/31/2013 - JeffGMorris Likes this wine: 100 Points
Dinner at Il Palio. Bright gold in color with a nose that is extremely open and explosive. Aromas and flavors of tangerines, mirabelles and a tropical influence that shows itself with the flavor of rambutans. Enters the palate sweetly but very quickly the high acidity kicks in to balance out the entire package. The finish lasts until the next wonderful sip. Surprisingly great with chocolate truffles. 50+15+15+10+10 = 100
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1/1/2012 - andtheodor wrote: 94 Points
Apricot, haw, pineapple, plastic, saffron nose. Incredibly luscious, dense, and rich but bright apple juice concentrate acidity makes this drink like velvety pear nectar. Outrageous, this is Alsace's Eszencia. 450 grams per liter of residual sugar, 4.2% alcohol.
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6/6/2009 - JeffGMorris wrote: 98 Points
Dinner at St. Jacques, Raleigh, NC with Dick & Amy. Amber/gold in the glass, this wine is liquified botrytis. Very honeyed with a great depth of flavor and a real purity to the fruit. It is truly amazing how a wine with such high botrytis and resulting residual sugar ( around 500 g/l ) can still show such a sense of purity. This is a perfect match to the strawberry mille-feuille and possibly my finest bottle yet, though the others have been quite amazing as well. The wine is clearly sweet, hyper-sweet, but the very high acidity seems to wash the sweetness off the palate quickly before any sense of cloying can appear leaving a beautiful feeling of fruit and honey on the finish. A great wine texturally. In the background there is some Rangen earthiness present but one needs to know the vineyard well and really search for these characteristics. A wine that is difficult to fully put into words. 50+15+14+9.5+9.5 = 98
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1/18/2009 - JeffGMorris wrote: 96 Points
Dinner at home with Lil & Lori. Another stunning showing for this bottle and a great way to finish off the evening. Dark gold in the glass, this wine is all about balance. Tasting very young, but also ready to enjoy, this full bodied wine was loaded with apricots, citrus, honey, minerals and yellow flowers. Intensely concentrated on both the nose and palate, the wine was unctuous and viscous but not at all cloying due a very lively acidity. Finish basically lasts until the next sip. A great tightrope of a wine that keeps you coming back instead of feeling a sip or two is enough. 50+14+14+9+9 = 96
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6/14/2008 - JeffGMorris wrote: 96 Points
Dinner with Steve & Barb at Bonne Soiree. Marked bottle #22. Orange-gold in color, really beautiful. Apricots, mirabelles and botrytis dominate the nose. A little Rangen influence is evident but not too much at this very early stage of development. While hyper-sweet at roughly 500g/l residual sugar, this wine also has a biting acidity that keeps it from ever being cloying. Will evolve at an escargot's pace...maybe slower. A stunning end to the evening. 50+13.5+14+9.5+9.5 = 96.5
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12/25/2007 - jasonh wrote:
Christmas Dinner - 2007: To finish the night off, we had this with dessert. To young and primary for me. The is a party of apricots. If you don't like apricots ... don't drink this wine. I enjoyed this but right not it is somewhat simple. Wait 10-12-20 years.
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2/3/2007 - JeffGMorris wrote: 96 Points
Dinner at Alinea with Chris & Jeff Moyers. Light gold in the glass, this is a tough wine to describe. Loads of fruit, with mirabelles leading the charge. Viscous but not the least bit heavy or cloying thanks to very high acidity. I've had this 3 times now and it has consistently been a WOW! wine that needs to be experienced to appreciate. This will age endlessly. 50+14+14+9+9 = 96
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1/27/2007 - ski695 wrote: 96 Points
Wonderfully sweet and rich
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9/3/2006 - JeffGMorris wrote: 95 Points
Dinner at Steve & Barb's house. Now this is decadent. 2 Sundays in a row drinking this amazing wine! Amber in color, this hyper sweet wine never appears cloying as there is lots of acidity that washes away the sweetness on the finish. Tons of botrytis influence but despite this there are Rangen-typical notes of peat and smoke under all the sugar. Will be fascinating to watch this one age. 50+14+13+9+9 = 95+
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8/27/2006 - JeffGMorris wrote: 97 Points
Rich gold in color. An electrifying nose and a palate to match. Deep, rich and concentrated. Very honied. Botrytis is very evident and there is a thickness to the wine but the waves of acidity provide a very clean finish that makes the word cloying never enter the equation. The botrytis seems to dominate today but there is nice minerality peeking out and showing a glimpse of the future. Very impressive and very young. 50+14+14+9.5+9.5 = 97+
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10/20/2005 - robmatic wrote: 100 Points
I couldn't resist buying this, since I am unnaturally drawn to low-alcohol, extremely high sugar wines. And also since The Rare Wine Company write such superb hype in their newsletters. The color is pure deep gold, and its 45% residual sugar is apparent as the thick liquid makes its way out of the bottle. Super nose of flowers, honey, and minerals.. In the mouth it is really rich and thick, almost syrupy. Flavor is akin to liquid pears mingled with orange blossoms, it's juicy, infinitely succulent, exotic, and perhaps erotic. In spite of all that, the wine is very light on its feet, with a dazzling and incredibly long finish. This is a very special, fabulous, irresistable wine. 100 points.
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