Wine Advocate-Parker :
The Josmeyer 2006 Gewurztraminer Hengst was allowed to rest from its fermentative labors at 26 grams residual sugar, as a result of which its alcohol is a modest 13.5%. There is a certain awkward bifurcation here between celery root, celery seed, and sage on the one hand and caramelized peach and pineapple on the other. The rather obvious sweetness pulls in the latter direction but is itself not especially well-integrated, no doubt in part on account of the wine's low acidity. This is flatteringly lush and creamy, and might yet knit itself, but I would revisit before committing.