Was afraid that might be the case.
Also, “geriatric yeast”. 
For anyone following this thread, I have an interesting update.
After posting this initially, I moved a number of Rieslings, from a little too sweet to much too sweet, into screw-top bottles (filling nearly to the brim) and set them in a warmer part of my cave (near the water-heater). Four spontaneously re-fermented!! I moved them to the fridge so I can try them soon. From the little I swirled around in my mouth they are now in the off-dry category. 
(my favorite).
I still have a good number of bottles that didn’t re-ferment so I’m moving them all to a carboy and tossing in some activated cider yeast to see what happens…
So far so good on this experiment! 
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Oh David.
I’ll happily sell you my upper Pradikat stash. And I won’t even add 200% on top! 
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I just object to your characterization of the wines. Strenuously. Don’t buy pradikat Rieslings if you don’t like RS.
We’ve addressed this already. I bought a bunch before ever tasting any! (Yes, I know, epically stupid.) I’ve tried to sell them, but nobody wants them (at least not in the US). What am I supposed to do?
(For the record, I like a little RS. Trocken through lower R/S Kabi.)
(More for the record, I have had some amazing upper Pradikat)
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Can’t be addressed enough.
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I changed the title so hopefully it offends you slightly less. 