2024 is my daughter’s birth year so I am particular invested in attaining some Rieslings from Germany. If it’s anything like the 2021 which I love (esp the sweeter pradikats with the high acid), I would go fairly deep as it would also be a vintage built for longer holding potentially. My general impression so far of the vintage, all based on hearsay, seems to be a low yielding vintage with mixed quality of wines, but definite potential of great wines if the winemaker handled the tough weather well.
Buy as much Julian Haart as you can!
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My wallet will be on the case! 
Would you recommend any specific bottling?
Any specific insights on 2024 for Spatburgunder?
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Just speculating but if Riesling found it to be challenging, I can imagine PN will struggle much more.
Al Drinkle always writes one of my favorite vintage reports and he is consistently early which I appreciate.
I know @collinwagner is on the ground so hopefully we will get a report from him.
I hesitate to share my excitement for 2024 because I only tasted at a few domains and one of those was Julian Haart who absolutely knocked it out of the park in 2024.
I will be in the Mosel in a few weeks!
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Regarding the fruity counterparts of these wines, one grower (whose name I won’t publicise here) bottled their iconic, residually-sweet Kabinett at 6.7% alcohol and without an excess of residual sugar! Not only is this illegal in the eyes of the German wine law², but it would have been considered an abject failure in the 1980s. In 2024 it was one of the most scintillating and profound wines that I tasted from the vintage
Can’t wait to try this one!! 
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Me too. Curious who it is! Any guesses?
Just heard a report from Michael at West Palm Wine who is in the Mosel that the 24 Wieser-Kunstlers sound as thrilling as the Haart wines I tasted!
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Likeley to be Falkensteins Gisela 
The 23 also only had 7% alcohol and low 40 g/l of residual sugar. Fantastic stuff.
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Well I am sure @Lars_Carlberg will chime in!
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I can’t say, but I know that all the residually sweet 2024 Kabinetts from Falkenstein have 7 percent alcohol and about 40 grams of sugar per liter. Even the feinherbs and trockens have only a maximum of 9 and 10.5 percent alcohol, respectively.
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And here I was originally thinking I’d be sitting 2024 out…
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Lars what are your thoughts on 24 and can you please compare and contrast 21 / 22 / 23 / 24 at a high level?
I can’t speak about other producers, because I’ve only tasted the '24s from Falkenstein, but, from what I can tell so far, the '24 vintage is closest to '21, but different. The '24s are extremely light and easy to drink from the get-go.
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The Drinkle Report above is consistent with my limited experience. The upside is some very precise wines where minerality shines through, but the downsides mentioned – short and bitter/underripe are there. What MFW tend to describe as a heterogenous vintage! Taste before buying / producer, producer, producer.
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I couldn’t help but notice that the title of the topic has “Dinkle” instead of “Drinkle.” 
Some positive comments from Ingrid at Wine Porn. Of course she is a retailer but she has been doing this for a long time and is well respected.
And we are thrilled!!! Moderate alcohol, playful acidity, complex structure, delicate fruit aromas—a typical cool Mosel vintage.
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An enthusiastic report from our own @collinwagner
the only photo I took. Versteigerung (Auction) Ayler Kupp Kabinett Fass No. 5 2024. The first collection I tasted in the Mosel/Saar. I am giddy and ecstatic at the results- I have in my 15 years of tasting Mosel wine never experienced a vintage like this - so petite, wines barely breaking 8% even dry… a central core of lovely phenolic “pikant” (spiciness) Szechuan peppercorn/green pepper corn skin adding a sort of middle element. Is this what tasting the wines of the 1980s was like upon release? Stirn in its unfortunately meager yields (frost) emphatic and like a thousand distillates flying in every direction across the palate. Frost was a horrible experience here - the estate lost 50% of the grand crus. What remains is a Saar collection that will be great for decades to come. The 2024 vintage in the Saar saw the least amount of sunlight hours in 100 years. Sometimes I think a little bit of struggle is absolutely necessary - for grapes, for wines with balance and energy, also for humans. Lethargy in a wine or human is never good. Is this the perfect vintage at the perfect time? In short - lovers of old school Mosel/Saar wines will love the vintage and who knows how many more we will ever get like this!
A bit (long) delayed in my posting, trying to absorb every moment with every grower and process the fruits of vintage 2024 and beyond… and also marinate in it and try to offer deeper content and discussions on this more and more irrelevant social media landscape plagued by over saturation fodder with little to no value.
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Some more reports from @collinwagner
2024 Vintage in Traben Trarbach
What started with devastation and horrors of frost, then hail, followed by intense peronospora (downy mildew) from excessive rain and cool summer temperatures turned out to be an utterly classic vintage in this corridor of the Mosel. It must be noted that both Weiser-Künstler and Vollenweider are working certified organic - severely handicapping the products they can use to battle downy mildew and intensifying the work load significantly. Moritz remarked that it is totally crazy to be working single pole and organic…but he will continue doing it. In a way - the vintage has no easy defining aromatic compound and is instead one of complete and glorious harmony. Is this the vintage of essential truth? Wines with no veil - the Mosel at its absolute finest… and what we should keep reminding ourselves… wines that truly cannot be replicated on any other parcel of land anywhere in this world. With homogenization and trend chasing - this is soul, wines of singular place and refined vintage after vintage - the distillation of truth. Say you like classic vintages and wines of harmony and lightness? Then these are for you - I don’t know how many more classic vintages like this we will be able to count on in the future.
The Vollenweider estate made the normal range of wines - with the 2023 dry wines being released alongside the 2024 Pradikäts. Moritz remarked he thinks 2023 Dry wines are the best the estate has ever produced - they have a perfect form - coercing the 2023 stone fruit characters with depth, structure and acidity into miraculous dry wines that are drier than ever before, light, balanced and evocative of soil which can be only slate. The 2024 Pradikäts came in at similar analytical levels as the 2021s, a sure favourite vintage of the last decades… yet the wines carry the acidity in cohesive, ever present form, unlike vintage 2021 which to me always have a prominent acidity on the edge…this is a more complete and integrated experience. They are light - and this is the glory of the Mosel, wines of incredibly succulence and intensity, at 8% or less alcohol.
Weiser-Künstler reports similar struggles and successes of the vintage - however with very low yields and hardship from a very wet and cooler summer battling peronospora. At Weiser-Künstler the style could be described as reduced tonic intensity - there is almost never a sense of fruit but instead herbal, quinine and crackling minerality. The 2023 Dry wines we tasted in larger bowl stems as well as straightforward AP glasses -the larger bowl helping to harmonize the wine and pull out the incredible depth from old vines…it was a revelation and just as Moritz at Vollenweider has remarked, Alexandra said it was the best dry wine vintage in the last decade. The Gaispfad Kabinett Trocken and Sonnenlay/Ellergrub Kabinetts were just freshly bottled and are endlessly drinkable (if the amounts weren’t so slim!), and an Ellergrub Spätlese makes the argument that the vintage when possible provided Spätlesen we haven’t experienced in quite some time.
In short, buy wines that you can’t find from anywhere else in the world, made by humans working incredibly difficult landscapes with soul.
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