Peter van den Besselaar

9.2

Vintage 2012 | Petrol, citrus, orange. Reliable producer. Very fine. — 2 days ago

Tom Casagrande

8.9

Fruity and a bit denser and fuller than a Kabinett. Seems closer to a Feinherb style. Nice by the glass! — a year ago

Jeremy Shanker

Sommelier at RN74

8.9

Tasty, if simple, Mosel Riesling. — 3 years ago

Willem Booij

9.2

Just curious, bought a dozen because it was to cheap. Promising a lot for later. It’s pure and intens, I put this away for at least a decade. — 5 years ago

Kristen Grimes

10

Smells like a German Riesling. "That's one for me".
(Bob's rating) — 6 months ago

Ed Chin

9.2

Tons of fruit — a year ago

Lars Miller

9.4

Upon opening there's the usual Riesling petroleum nose, but this cleared off quickly. This left a pineapple and apricot nose. And wow. Juicy pineapple and lemon, super fresh and juicy, and so smooth. This is gorgeous! Note: After drinking this for a bit we determined it was a little too sweet. We understood it was a late harvest wine so it is supposed to be sweet, so this is a personal preference. — 3 years ago

Ashish Pant

9.0

Cabernet from Napa will never be great, but this is damn good for being a Cabernet from Napa. Sugar is more muted than is the norm for the region. — 10 months ago

JKT

9.3

Mateo Sarah Anne visit and he’s a foodie and vino lover tasting through dessert wines. What to say? Deep Golden amber color and a fantastic nose that kept me sniffing and sniffing unwilling to taste. As previous a dancing yet profound character. Fantastic — 2 years ago

Peter van den Besselaar

9.3

Vintage 2016 | Archetypical Riesling kabinett that performs absolutely great now. Multi layered smell with honey, peach, apricot, butter chatter, lots of minerals. Very vivid taste with tingling acids that give it tension. Dangerously easy to drink. But will give no problem even if you drink a bottle, only 9% alcohol. Love this exciting Mosel. It gained extra depth with two years cellar since I last drank it | Paired with a vegan Chinese vegetable dish from the wok. — 4 years ago