From a restaurant in the Mosel, for just €41. Still amazingly fresh and vibrant. If I had tasted blind, I’d have guessed it was no more than 5-7 years old. Guessing this is at peak but likely will stay there for quite a while. Anyone else have experienced with aged halbtrockens/feinherbs?
I had a realy good Fritz Haag 1998 brauneberger halbtrocken in Berlin in 2010, but nothing this old