WTN: A tale of two Gewurztraminer

Yesterday I opened a 2008 Gundlach Bundschu Gewurztraminer from Sonoma Co. with Chinese. At 14.4 % abv I figured some intensity and I was partially right. Color was med. straw, nose and palate were of mild pear. There was a bit of spice and good acidity but no glycerine (sp) ,rose petal or lychee. A far cry from Alsatian but at least it was totally dry.

Tonight I opened a 2007 Handley Anderson Valley Gewurztraminer with left over Chinese and was quickly impressed. Less color here but a whole lot more SPICE and better acidity. Abv was %14.2 The spice seemed to increase over time. The viscosity was the same (lacking) as the previous wine but had much better balance. Given the lack of available high quality Alsatian Gewurztraminer in central Ohio, I will definitely buy more of this Handley wine.

On a more general question, why do many Alsatian wines have a greater viscosity than whites from anywhere else?

Combination of the diversity of soils on the slopes of the Vosges and the fact that Alsace sits in a rain shadow under the Vosges mountains and are protected from the rather fierce east winds (similar situation to Burgundy Cote d'Or). This makes Alsace considerably warmer and drier. Soils have more igneous than surrounding areas, but there's still clay and limestone so they give both body/weight and minerality.