The new release of the New York Times' best value dry Riesling of 2013! Matthias Adams leaves this crisp wine on the lees in stainless steel tank for three months longer than most other estates in Germany, which he thinks adds to its depth and complexity. We agree, as there aren't very many Estate wines (Gutsriesling) that we've come across with this kind of depth (aside from out other favorite estates, of course). This is clean, fresh, clearly-delineated, and crisp as all get out. Green apples, fresh melons, and so, so drinkable. One of the great values in the German section. (Pictured: The Oberhäuser Kieselberg with the Niederhäuser Hermannshöhle in the background) -jfr
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