Aha! Getting to know your GV tastes as we go along! We have a new wine
coming over on our next container that I think you'll quite like.

Regarding the botrytis & res. sugar level, I think that the vintner
Johann Donabaum can describe the wine best:
"This is a very outspoken Gr=FCner Veltliner; multifaceted and
multilayered. It's a Gr=FCner that can be cellared for a very long
time. It shows mineral notes from the terroir and has a very light
botrytis note: it has 30% botrytis, but over 7 g/l acid. This is more
acid than in other years, and we had to therefore harvest it quite
late: after November. When we harvested the grapes they were at 120
oechsles (21.5 kmw.) So this wine really turned out too good because we
were actually trying to make Smaragd level. That is why this one became
a Reserve. It fermented slowly, due to the high sugar, until March and
was left on the yeast until August before being filled. The result is a
wine that is very spicy with white pepper notes. A little bit of green
aromas inside in the direction of gooseberry. On the palate it is very
straight; it has force. Very elegant. The residual sugar is more
integrated now. It still needs time to become more balanced; another 3
years to become optimal."=20

E=2E