Stephen Brook | Rich tropical-fruit nose, ripe melons. A bold, ripe style, yet the acidity is rather fierce. This is somewhat disjointed and heavy, with a slight oiliness of texture and a rather sour finish. | 13.5

Andrew Jefford | Pale silver-gold. Lots of fresh, pure crystallized fruits, with a little doughy thickening—very classic Riesling scents, in other words. An almost primeval palate: raw, pure fruit; all green apple and apple core, with alcohol, vinosity, and the other wine-like qualities almost absent. A kind of Saar Valley rendition of the Eden vineyards. (Or is it High Eden?) It’s just a bit too raw and acidic for me; I think this climate demands something a little more developed. But I admire the audacity of the enterprise, and there are drinkers who would love this. You can’t fault its purity, either. | 15

Stephan Reinhardt | Pale gold. Very precise and reductive fruit aromas of ripe Riesling grapes: pure fruit flesh, no pips. Elegant and mineral on the palate, but in the end there is no drive, no length, just a certain firmness. | 13.5