Kreydenweiss 2005 Kritt Pinot Blanc “Les Charmes” (Alsace) – Grossly oxidized. (7/12)
Kreydenweiss 2001 Kritt Gewurztraminer “Les Charmes” (Alsace) – Oxidized. (6/12)
Kreydenweiss 2001 Gewurztraminer Kritt “Les Charmes” (Alsace) – Strutting. But less Saturday Night Fever than Napoleonic, in that its confident mien is reserved, even dignified, yet no less boastful. Raw peach enveloped in silken cream, cashew oil, fully-developed structure leading to a thickened, almost dairy-like aspect akin to well-aged German riesling, though of course there’s less acidity here. There’s far from none, however, and that makes all the difference. I’d say this is fully ready, but I’ve said that before, and still the wine continues to move on down the road. (10/11)
Gresser 2007 Pinot Blanc Kritt (France) – Fine-grained. Kritt wines tend to sort of suggest rather than define minerality, and while this is easy to discern in riesling from the site, it’s less immediately apparent in other grapes. Here, it’s a blended element, along with chilly, fresh-from-the-refrigerator apricot and nectarine, some grapefruit, and a surprisingly firm texture. This has been a house on the rise for a while, and the quality at this level is quite high for the price. (1/10)
Kreydenweiss 2001 Pinot Blanc Kritt “Les Charmes” (Alsace) – Creamy apricot, orangesicle, vanilla. The textures a bit gelato-like, but there’s enough acidity – just – to carry it off. Good, though it’s still Alsatian pinot blanc, and as such probably comes with a sort of qualitative ceiling. Still, the wine’s turning lush with creaminess, and you’ll probably want to drink this sooner rather than later. (3/09)
Gresser 2004 Gewurztraminer Kritt (Alsace) – From graves soil. Crisp lychee and cashew oil with fresh rose petals floating about. The finish is slightly charred, with some alcohol apparent.