Andrew Jefford: Mid- to full gold for the Austrian bracket. A sense of fuller, more banana-like ripeness than some of its peers but also a slightly cardboard-like edge. Softer acidity than most of the Austrian flight (happily) makes for a slightly better-balanced wine, but it still lacks middle-palate ripeness and wealth, and it ends with some rather bitter, phenolic edges. I am left with the sense that these wines may have domestic appeal but are unlikely ever to have any export appeal. This is one of the riper wines, but I think most non-Austrian Sauvignon Blanc lovers would find it immensely difficult to drink 11

Andreas Larsson: Some roasted notes with hints of crème brûlée and ripe citrus. The palate is unctuous and full; there’s still a slight presence of something burned or roasted; otherwise, finely balanced, with a rounded acidity, generous fruit, and quite long finish 13

Stephan Reinhardt: Intense golden color. Honey, yeast, and oak flavors on the nose. Very rich and alcoholic; anesthetic again. Austrians, do you want to kill me? Very dense and powerful; rich, broad, bitter, short—nothing more than massive. Drink now or never 15.5