Bargain-priced eiswein doesn’t grow on trees (it’s picked from frozen vines), but this offering is excellent. Honey and baked apple scents lead into flavors of poached or baked apple and pears, touched with a hint of bergamot. Clean and focused on the finish, so it doesn’t end up sticky and cloying.
— J.C.
(9/1/2006)
There’s a slight hint of mushroominess to this wine’s aromas, but otherwise it’s rather clean, featuring apricot and candied orange aromas and flavors. Offers plenty of depth without being syrupy, ending with a pithy note to help balance the sweetness. Drink now.
— J.C.
(10/1/2007)
Citrus and green apple flavors mark this rather light-bodied auslese. It’s crisp, clean and fresh, with tart lemon-lime flavors on the finish and some modestly minerally undercurrents. Drink now.
— J.C.
(10/1/2007)
A hint of dried apricot underscores the ripe apple aromas in this fresh and appealing auslese. It’s sweet but not overly so, with apple and melon flavors that are plesantly round without becoming soft.
— J.C.
(11/15/2007)
This smells like a typical Mosel kabinett, offering up hints of crushed stone and fresh flower-shop greenery. It’s styled appropriately, with modest alcohol and a hint of residual sugar. It just lacks the extra flash of fruit and acidity needed to raise it to the next level, leaving it a good if somewhat commercial effort.
— J.C.
(3/1/2009)
This is a bit sweet and heavy, but it combines honeyed fruit with underripe green notes of herbs and limes to make a reasonably flavorful package.
— J.C.
(11/15/2007)
From a large négociant, this is a light-bodied kabinett that shows traces of the region’s floral character layered over notes of apple, chalk and citrus.
— J.C.
(11/15/2007)