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White sweet
The wine is made from late-harvest grapes affected by noble rot. 15% of the wine is aged for 12 months in large oak barrels.
The wine is a rich lemon-yellow colour. On the nose, it unfolds with aromas of ripe tropical fruits, stone fruits, honey and wax. On the palate, the wine is sweet with high acidity, light-bodied, with a complex and intense flavour and a long finish. The sweetness is perfectly balanced by the acidity.
Residual sugar - 133 g/l;
Residual acidity - 6.3 g/l.
Serve at 10–12 °C with fruit or honey desserts, instead of dessert, or with blue cheeses such as Roquefort or Stilton.
I like the spicy complexity here with anise aromas alongside marmalade, caramelised apples, roasted figs and burnt toffee. Fantastic concentration, full-bodied and sweet, but you are left more with the almost savory spice and molasses character. Chardonnay and welschriesling. Drink or hold.
The Kracher winery in Austria is located next to Lake Neusiedl. It is one of the few places in the world where practically every year it is possible to grow and harvest a proper harvest affected by noble rot and to produce sweet wines. It is the sweet Kracher wines that have gained worldwide recognition and various titles, the producer himself has been recognized as the winemaker of the year five times, and one of the most famous wine critic Robert Parker rates Kracher wines the highest (the only Austrian wine is rated 100 points!). Kracher wine is characterized by harmony, as the sweetness is offset and balanced by refreshing acids, and the most complex wines are exceptionally long-lasting and become an object of collection.
