Harvested at a slightly higher oechsle than #10, but lower than would be found in the Auslesen. It's a little more closed up-front aromatically than #10 and there is some noticeable botrytits. On the palate, though, you get slammed by a mineral punch. Raciness, zestiness, and only a hair more concentrated than #10. It's higher in residual sugar but tastes lower because of acid and mineral extract. The wine is just phenomenal. It's truly electric with a jagged, crunchy, mineral texture. There's just so much wild minerality shining through the sugar, and there's so much energy compacted in here that is set to expand over the years. I love this. -jfr
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