This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co

This Kabinett was harvested in the mid 80° Oechsle and fermented down to 35 grams/L residual sugar. It’s less exotic than the 2015, which was like Carmen Miranda head-piece of fruit aromas. Here is mirabelle, pink grapefruit, almond blossom with a slight herbal touch to tighten up the juicy finish.

https://schatzi.futurereference.co