Made in the classic trockenbeerenauslese style of Germany comes this gorgeous dessert wine from the Sunnyslope area of Idaho’s Snake River Valley. Aromas of apricot, honey and rich peach are backed by thick, textured flavors of creme brulee and apricot. This wine is a stunning achievement by winemaker Greg Koenig, and the scale of his production with it is delightful considering the difficulty of picking in the frigid conditions, loss of crop to birds and critters, and the patience in the cellar. “I’ve only been able to make that wine in 2010 and 2014 because of the botrytis conditions,” Koenig said. “And with the warm summers we’ve been having lately, who knows if we’ll ever be able to do it again in Idaho?” And it was rightful awarded a rare treble at the 2016 Idaho Wine Competition — a double gold medal, best dessert and best of show. The key in pairing wines with a dessert course is that the wine must be sweeter than the food. At 16% residual sugar, that shouldn’t be an issue, but it can easily be savored as dessert by itself.
Production: 310 cases
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