2005 Trockenbeerenauslese No. 1 Welschriesling Re-released as a 2025 Library Release, Alois Kracher's 2005 Trockenbeerenauslese No 1 Welschriesling Zwischen den Seen displays a lively amber color with lime-green reflections. The nose is savory, precise and fresh, reminiscent of stewed apricots and orange tea as well as lemon rind and pencil tip aromas. Very elegant and seamless in its texture, this is a rich and pretty sweet yet highly finessed and weightless Welschriesling Trockenbeerenauslese with a finely saline and savory finish. I would even keep this pristine 2005 for at least another five years so that the sweetness becomes less obvious, but this is my very personal taste. The wine is doubtlessly superb thanks to its fine texture and immaculate nature. 12% stated alcohol. Natural cork. Tasted at the domaine in Illmitz in June 2025. By Stephan Reinhardt, The Wine Advocate Gorgeously pure apricot – this has a postgraduate degree in apricot studies, with the thesis specialising on the delicate texture of skin and the touch of the tannins in the skin! In short, this is pixilated apricot perfection. If you don’t like apricots … Burnt sugar. There’s a little wild strawberry too. Fascinating. We have, with 20 years of age, also hay bails and coffee beans (oddly) and the rather more expected crème brulée and butterscotch notes. But it’s incredibly pure and very beautiful in that purity. I love the combination of viscosity and freshness – viscosity is so dangerous without it. So intensely saline – the Kracher signature. A timeless wine that it is a pleasure to taste now – and that will still be a pleasure to taste (for someone) long after I have left this mortal coil! 95/100 Colin Hay, The Drinks Business

2005 Trockenbeerenauslese No.3 Traminer The 2005 #3 Traminer Trockenbeerenauslese Nouvelle Vague is strongly oriented along the animal – more precisely, marine-porcine – axis of this notorious family of grapes. Ham hock, candied rose petal and violets, celery seed, and ocean breeze rise from the glass. This coats the mouth with an oily residue of pork fat, along with rose oil, lychee, pineapple, and white pepper. There is a cut and brightness to the finish that belie the grape variety, the new wood, and this wine’s mere 7 grams of acidity. Cinnamon, white pepper, and bacon hog the finish from the fruits and flowers. This should be worth following for at least 15-20 years. There’s greater richness, density and also more of a sensation of the residual-sugar influenced notes; this is more buttery too – but with that lovely bite and bitterness of burnt sugar – like apples scorched in burning butter. Crème brulée. Butterscotch. Werther’s Originals. Candyfloss. Freshly made strawberry jam. Caramele au beurre salé. Scorched pineapple. A hint of fresh ginger. Baked Bramley apple. Toffee apple. Cinnamon. Mace. A little cardamon. Fresh on the attack, quite lean, linear and slender in the mid-palate and very fine and focussed on the finish – though undoubtedly shorter than No. 1. Apricot and salt on the finish. Lovely, if a little more ephemeral. 93+/100 Colin Hay, The Drinks Business

Alois and Gerhard Kracher's 2005 Trockenbeerenauslese No 7 Grande Cuvée Nouvelle Vague is part of the 2025 Library Release and another stellar wine in the history of this domaine in Illmitz. Given the fact that this dark orange-colored noble sweet wine was aged in barriques, it displays a lovely deep yet pure, fresh and aromatic bouquet of stewed stone fruits and citrus fruit intermingled with nuances of nougat, toast, salt and caramel, maybe even flinty nuances. Rich but immaculate and highly finessed on the palate, this is a stimulating, even salivating saline and filigree-structured TBA that develops a very long and lively, even energetic finish due to this stunning, even mineral acidity. This is an ageless TBA that still has a long life ahead. 10% stated alcohol. Natural cork. Tasted at the domaine in Illmitz in June 2025. 100/100 By Stephan Reinhardt, The Wine Advocate Peach! Peach! More peach! But black raspberry too and crushed raspberry pips. Wow. Simply incredible in its purity and sheer fruit intensity. There’s toffee apple, butterscotch and crème brulée (in fact, much more brulée – the lovely bitterness of burnt sugar – than crème). Then one finds the minerality – saline, but stony too and almost slightly flinty in that very clean, pure, brilliant way. The texture is incredible – succulent, soft, crystalline and then energised by the freshness of the wondrous citrous element that arrive last of all and then interweave themselves with those peaches and, on the finish, we’re back to peaches, peaches and more peaches. Just wow! There are tears in my eyes. 100/100 Colin Hay, The Drinks Business

2005 Trockenbeerenauslese No.9 Scheurebe The deep amber-colored 2005 Trockenbeerenauslese No 9 Scheurebe Zwischen den Seen is part of the 2025 Library Release. It opens with an intense and elegant bouquet of mint and eucalyptus and balsamic as well as concentrated fruit aromas that intermingle with nougat and caramel but also saline notes. This is a very rich but pristine Trockenbeerenauslese that might not be the most complex sweet wine of the 2025 Library Release, but it is highly finessed, stimulating saline, fresh and the perfect expression of Scheurebe (a.k.a. Sämling 88 in Austria). This is a spellbinding fresh, lemony and delicate Trockenbeerenauslesein the classic Austrian style (no barriques but large oak casks or stainless steel). 7.5% stated alcohol. Natural cork. Tasted at the domaine in Illmitz in June 2025. by Stephan Reinhardt - 100/100 The Wine Advocate Incredibly mentholated aromatically, like spearmint wrapped in sugar candy! But there’s thyme and marjoram too, amazingly. A little black truffle. Black tea leaf too. A little black treacle. Champignons de Paris. Never before have these aromatic ingredients shared the same glass. There are more conventional notes too – fresh and dried apricot, peach and candyfloss, melon. Just incredible on the palate. For, despite the 308 grammes per litre of residual sugar it’s the acidity that you notice more than anything. It’s like a school teacher taking in charge the class demanding that the sugar remains in check (‘they’ll be no residual sugar in this class!’). Wonderful. The sense of tension is in-cred-ib-le! A wine like no other from a property that has produced so many wines like no other! I’m in awe. 99/100 Colin Hay, The Drinks Business