(2023) Let's start with a pedantic note: Gewürztraminer, with an umlaut, is the German spelling, so not necessary on this French Gewurztraminer. Down to business, and what we have is an Alsace wine, off-dry, and tinged with pink/bronze as is typical for this variety which has skins that mature to a deep blush red. The nose has the hallmark rose petal and exotic spice perfume, but it is relatively subtle here. In the mouth the wine is quite full textured, and has a peach juice and yellow plum character to the mid-palate, before gentle lemon acidity pushes through on the finish. Always a banker with Chinese or other spicy and aromatic cuisines. Watch the video for more information.
(2023) Run on biodynamic principles, Kühling-Gillot's vineyards lie on red slate close to the river in Rheinhessen. This off-dry white has 11g/l of residual sugar. The nose has a suggestion of custardy tones, but moves more into lime and beeswax, a hint of spiciness too. In the mouth the sweet edge is sliced through by the lemony concentration of the wine - though it is not aggressive, with some weight and richness in the finish.
(2023) With 11g/l of residual sugar this off-dry wine comes from vineyards around 20 years old planted at 225 - 400 mtres. There is schist soil here with some quartz, over clay. Creamy and buttery here, lots of ripe, peach pie character with a cut of apple zestiness. In the mouth it is rich rather than out and out sweet, with a full texture and so much peach and apricot succulence and sweet fruit. Lovely acidity, a light spice, and such a lovely full-bodied off-dry white.
(2023) From a 19-year-old vineyard on clay at 100 metres, this is distinctly off-dry with 22.8g/l of residual sugar but noticeably a pH of just 2.95 so acidity is key. Very appealing, lightly honeyed nose. The palate has a silkiness and fine balancing acidity. It is limey, as is the fruit, with delicate floral and glacé fruit notes. Stockist and price quoted is for the previous vintage at time of review.
(2023) The brand is named after Maria Severa Onofriana, Portugal's first Fado singer to reach international fame. It is a distinctly spritzy Vinho Verde, featherlight with just 8.5% alocohol. Unfortunately, to my palate there's also a residual sugar sweetness to the wine, whereas I want my Vinho Verde to be dry and appetising. The sweetness against the lemony thrust of the acidity doesn't sit too happily for me.
(2023) Matured in steel for six to eight months on the lees. This is a blend of 60% Pinot Blanc, along with Sylvaner and Pinot Gris. Quite a rich, leesy feel for Alsace, mostly about citrus, but some nutty Cox's pippin crunch. Really sweet, with around 9g/l residual sugar, but an intense and vibrant wine through mid-palate to finish.
(2023) From vineyards on the granite slopes of the Lieu-dit Sonnenberg, this is fermented in oak and matured on lees for nine months. There's a subtle nutty earthiness on the nose, an apple core dryness to the aroma. In the mouth 5g/l residual sugar gives this sweetness, the fruit somewhere between peach and lemon. A little creaminess from the barrel fleshes out the finish.
(2023) Eight grams of residual sugar in this wine from mal and limestone. Lemon jelly aromas are fruity and forward, just a hint of something floral, and a touch spicy. In the mouth very crisply defined, the sweetness swept up in a rush of delicate citrus and minerals acidity.
(2023) From clay and marl soils, this has 7.5g/l of residual sugar. That sweetness is perceptible on the palate, after an opening that is reminiscent of nutty russet apples. Quite well balanced, though not showing quite enough verve for a 2021 perhaps.
(2023) Just 5g/l of residual sugar in this Grand Cru from sandstone soils. Richly peachy with almond and yellow plum on the nose, the palate does show that sweetness, in a creamy and mouth-filling style, the generous nature of the acidity adding to the approachable style.
