Andrew Jefford: Pale gold to mid-gold in color. A close mesh of thickly woven Riesling scents: some sweet, autumnal apple fruit; ginger and clove spice; sticky peach juice, gently drying in the sun; a moist vanilla pod, and a slice of marzipan. Very fine. On the palate, this is very sheer, surely picked much earlier than many of its peers, with relatively insistent (though just ripe) acidity, great purity and length, some modest minerality (not a major thematic note in this wine), but enormous poise and panache. If you want an Alsace Riesling benchmark, which is to say a Riesling made in a manner intelligible to the best growers of both Germany and Austria, then this is probably as good as any. Outstanding, exciting wine, though for me not quite great, since it doesn’t have the extract and minerality that this variety can deliver when it is coaxed through a long season in a great site with low yields. 16.5

Andreas Larsson: Slightly riper fruit, with honey and floral notes. The palate shows a good level of concentration and intensity, bone-dry, with a nice bite and serious length. The fruit is still young and restrained, with juicy citrus flavors. 15

Stephan Reinhardt: Bright straw color. Super-ripe yet still precise and elegant Riesling aromas. Very alluring—the more so since the fruit is mixed with some earthy scents. It’s impossible to sniff sweetness, but you can do it here. Very elegant and minerally on the palate, very long; the sweetness is just perfect and balances a great Riesling, which is full of finesse, complexity, length, and minerality. This wine will be great in 20 years, too. 18