These 72- to 75-year-old vines are the real deal — some still on their own roots, a rare sight in Europe. After a day of skin contact, the Riesling is bone dry and takes its time opening: smoke and herbs first, then candied grapefruit, acacia, thyme and Conference pear. Electric acidity, real precision. Give it ten minutes in the glass and it keeps changing. Mosel Fine Wines awarded it 90+, with a drinking window of 2028–2035. We’d still struggle to wait.
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