Andrew Jefford: Full gold in color. Moist summer fruits and a doughy, Danish-pastry richness set the sniffing drinker up for something relatively sweet. There’s even a little salty bacon behind the fruits, too—presumably this is a warmer site. Nonetheless, lots of charm and grace; no loss of delicacy. The palate echoes almost all of what the nose leads you to expect, except that the wine is dry, which in a way seems a remarkable achievement. Plenty of minerality brings finishing gravitas. It seems extractive, indeed, and things are still going on on the tongue 30 seconds later. Fine wine. 17

Andreas Larsson: The nose is ripe and intense, with an abundance of flowers and yellow fruit. The taste is, however, more restrained and offers a succulent acidity, stone fruit, minerality, and great persistence. 15.5

Stephan Reinhardt: Golden color. Clear and ripe Riesling flavors from a warmer area (Pfalz?). Yeast again! There is something cool and aristocratic on the nose (maybe also a touch of Brettanomyces?). Very complex and developing, though. Rich, round, and elegant on the palate; salty and structured by its pronounced mineral and piquant acidity. Intense and sappy fruit flavors on the finish. Racy. Give it several years—maybe ten. Although this wine is not easy to take (and drink) now, I am sure it will be a great classic in six or ten years. Makes me think of Bürklin-Wolf. 18