From the vintner, Michael Wenzel: "Riesling is not common in the Burgenland region but I had leased out this vineyard to the Rust community and in the 60’s and 70’s it was used to make a Riesling Spätlese. I took the vineyard back over and tried to make a dry Riesling, but it was quite tough as there is not enough of a temperature change from day to night and the season is short, unlike in the Wachau. I then decided to try to make sweet dessert wine of it. So in 2001 I took the risk, waited for the botrytis, and found success. So much so that I did it again in 2002. I aged it in steel tanks and the result has notes of peach and tropical fruit, and is a very nice, balanced expression of a late harvest wine."

from Wine Enthusiast magazine: Smells like essence of superripe peach, blended with honey and dried apricots. Peach, apricot and bergamot flavors in the mouth are sweet but not overly heavy; this wine finishes on a fresh, clean note, not a sticky-sweet one.