Pale golden yellow. Subtle aromas of baked apple, cinnamon and vanilla. The creamy, rich papaya fruit is still covered in baby fat so that the underlying acidity is almost completely masked today. In spite of the wine's weight, a spicy elegance dominates the finish

100% Riesling. Harvested end of October. Fermentation in 1,000-litre, neutral oak barrels. Aged for five months in neutral oak barrels. Bottled on 30 March 2010. RS 97.1 g/l, TA 8.7 g/l, pH 3. Total SO 2 218 mg/l, free SO 2 78 mg/l. Lots of lovely evolution, which actually smells a bit like goat’s cheese! Great balance of sweetness and such crystalline purity. Light body. We just have to work out when on earth to drink wines like this… Pure pleasure of the most rewarding sort. An elderflower note on the end. (JR)