Andrew Jefford: Mid- to full gold in color. Sweet, floral, blossomy, or even rose-petal scents, reminding us all of Riesling’s astonishingly wide aromatic sweep; beneath, there is almost a pounded almondy creaminess. Not a classical Riesling prototype, but very attractive. On the palate, it is almost the saline mineral note that you notice first, and after that the fruits become apparent (green plum, ripe gooseberry). But those salty, almost unctuous minerals are all over them from start to finish. This is a wine with lots of concentration, as well as a singular style. The acidity is fruity and seamlessly spliced to the rest of the palate. A fascinating way mark along our journey into dry Riesling, and a very successful wine. 16.5

Andreas Larsson: Quite ripe and tropical on the nose, yet with a stony mineral character. The palate is bone-dry and fresh. There’s a gentle bitterness and flavors of lemon zest and ginger, then a very persistent finish, with some salty mineral hints. 14.5

Stephan Reinhardt: Intense and greenish pale yellow. Shy on the nose; yeast flavors and even slight hints of oak. Very subtle fruit. Creamy-textured, again a little bit oaky on the first attack and on the aftertaste, but the material is impressively good. Dense and concentrated on the palate, the yeast layer and the oak making it seem a little bit sweeter than it will be analytically. Noble elegance. Very mineral and long. A food wine with grip and complexity. Powerful yet elegant. Call it Burgundian now, if you will, but call it a modern German Riesling classic in a couple of years. 17