During our 1st year MW course week in Rust, Willi Bründlmayer brought this for lunch, after a tutored tasting that followed pruning practice. Of the myriad of great wines tasted during that week, I took the label of this one because of the food-wine match. This had orange and tangerine botrytis complexity, mandarin and crystal fruit, with a little vanilla, and some spicy hints. On the palate, its racy acidity balanced the c. 180 g/L sugar superbly. All of which was a perfect match for mandarin & crème patissière pastries. This TBA is made from the grapes Willi keeps out of his other wines, that he wants ‘clean’.