Opened this tonight at Fifth Floor in San Francisco.

Slightly golden color, HUGE nose of honey right off the bat. You definatly could pass it off as a sauternes when it was first popped. I was amazed by how much botryitis was in it for a non SGN / VT alsacian. The nose opened up over time, the strong honey note faded a bit to reveal lychee, roses, jasmine and a little spice action. Very impressive on the palate. A little bit on the sweet side. Medium bodied, silky texture... extremely long finish.

This is an amazing bottle. I really recommend it, but I definatly would give it a few more years... it has the stuff to age into something very nice.

Thanks for the notes DJ - what (if anything) did you pair this with?

It was paired with a few courses... trying to remember...

Avocado Carpaccio, Avocado Puree, Cherry Tomatos, Lemon Oil, Fleur de Sal
Seared Foie Gras, Hamachi, Daikon, Balsamic Reduction
Galangal Tapioca Triangle over Shredded Bass (i think) tossed in lemon juice, scallion & jalapeno, Soy Gelee

And we saved enough for the Cheese course. It paired well with everything.

This sounds delicious! Both the wine and the food.

Sounds awesome! Thanks for the post.