91 Pts Wine & Spirits
"Light, lively flavors of pear, apricot and yuzu show a lovely clarity and finesse, persisting in subtly nuanced length. Still wrapped up in its youthful yeastiness, emphasizing structure, this should demonstrate more complexity and depth with a few years of age." 91 points Wine & Spirits
"A racy style, with a bracing freshness to the slate and sea salt flavors, which feature some peppery accents as well. Ripe peach and smoke mark the rich finish. Drink now through 2016." 90 points Wine Spectator
"I wish I'd had a notary present, because I felt this wine was too sweet
and asked if we could blend it down some. Happily there was a dry Lenchen at-hand, 10% of which made this a much happier fellow. It wasn't that the original was cloying; it was just one-note, all apple-peach fruitiness, which began to pall after a sip or two. The drier (but not dry) wine loses a little of that explosive fruit but it gains much more: saltiness, a multi-dimensional structure, angles and corners; in short a more animated, interesting palate, very long, really markedly deliberate finish of apples, plums, spices, aloe vera and tilleul." -Importer
"In 1997 Andreas and Bernd Spreitzer leased the estate from their father, who remains active. Â Recently listed as a Gault-Millau discovery of the year, and now FEINSCHMECKER's newcomer of the year, and a new listing in DM-magazine's 100-best German vintners list."
"Here are the stats: 11.5 hectares, producing about 6,500 cases per year. 92% Riesling, 8% Pinot Noir. All harvesting is by hand. The must is cleaned by gravity for 24 hours before whole-cluster pressing. After fermentation (in wood or jacketed stainless steel, partly with ambient yeasts partly with cultured yeasts, depending on the vintage) the wines rest on their gross lees for some time before receiving their only filtration, with racking. They are bottled off the fine lees." -Importer
This also scored 89 points in the Wine Advocate.