(2023) Once again there's some sugar here, with 5.9g/l, on soils of schist, gravel and clay. The vineyard is 17 years old, and sits at some altitude - 288 to 313 metres. Moderately aromatic, the typical Gewurz aromatics there but restrained and subtle. In the mouth this tastes pretty dry, with some phenolics picked up from skins and some time in older barrels. 50% was also wild yeast fermented which adds some textural and aromatic complexity, but perhaps at the expense of Gewurz exuberance. The touch of sweetness in the finish offsets a slightly bitter citric element nicely, and the subtle perfume of lychee does translate into a little juiciness. No UK retail stockists at time of review.