John Howard

Harvest production at Hirsch and Cobb Wineries

9.0

Tasty. Not crazy complex. — 4 months ago

Tom Casagrande

9.2

This Gewurz has a really nice purity and freshness, likely in part due to the fact it was grown biodynamically. Nose has musky lychee, along with a bright stony minerality that manages to push through the deep Gewurz perfume. Fairly sweet in the mouth, but with enough energy to carry it. Finish is actually kind of delicate. Superb. (Ed.: I actually would prefer it if growers in Alsace moved the needle on Gewurz a bit more to the dry side, but I love the good ones any way I can get them.) — 2 years ago

E & K G

9.0

Pairs well with salty flavors where the crisp finish and slight sweetness match. All fresh everything. — 6 years ago

Tom Casagrande

9.3

This biodynamically-grown wine is delicious. Classic Alsace Riesling nose has crisp Golden Delicious apple, scents of stones plucked from a cool stream, a faint meadowy note, and maybe a wee bit of sponti funk (in a tidy way). Nice weight and flavor intensity, but the minerality (which has a nice salinity to it) along with nice acids, keep it fresh. Great purity of flavor and length. On the dry side. Very nicely done. — a year ago

Jeremy.Buss

8.9

Light, raspberry, hint of licorice, low alcohol and all around good. — 3 years ago

Liam James

9.0

Think, oily, complex, lychee, lush!! — 5 years ago

Warren Johnson

8.9

Had wine tasting. 2y in oak on dead yeast. Liked it — 7 years ago

Robert Ahlstrom

9.1

Sweet with minerals — a year ago

Thomas Thompson

9.2

Green grapes, almond, yeast, and raisins. Tart and dry. Medium acid. — 3 years ago

William Paley

9.3

whiplash tangerine streak at first.....the tropical/lychee/rosewater thing of course....it leans a little oily, which may be the years on its side speaking, and there’s the faintest bit of something that falls between rubber and mint. a fleeting rose perfume comes back, then some grapefruit rind. then this weird thing that’s like baby aspirin rubbed into wet wood. plucky. — 3 years ago

with Jess