I don’t have access to statistics or other data besides ‘by country’ but empirically you’ll see 10 bottles of Rieslings with residual sugar to one dry GG/GC here, which only makes sense given the cuisine. So yes.
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Both drinking well, W-K quite sensitive to being more chilled.
I’m thinking of starting to decant Munny, to me it shows more layers by day two (made an effort to save a last glass for day three or four). A joy to drink.
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13 Keller Abtserde is just insane! Wow! I included it in a lineup of wines I chose to illustrate why I love German wine and wow did is show well. The acidity was extremely well integrated, the fruit is in a perfect place, so vivid, and so much energy and precision. What a wine. I have had the wine more times than I can remember and this showing was one of the best.
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I’m glad to hear that. You’re right. Munny does show “more layers by day two,” but I also like the residual carbon dioxide and restrained fruit flavors that Falkenstein wines, especially the dry ones, tend to show on day one.
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I bend over backwards to restock Trimbach and Dirler-Cade. Would love to buy more Boxler, but the pricing is ridiculous.
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All the Alsatian talk had me dig into our cellar for a favorite from our various trips there over the years: Kientzler. I have seen their wines popping up in the US market, but curiously only no-SO2 or natty bottlings, which are at odds to the wines we’ve brought back with us from visits there since 2012. This was one of those suitcase wines, and it lived up to our expectations of the producer (and this site) - crystalline, driven, racy acidity, with ripe apricot notes weaving throughout thanks to a few years in bottle.
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My first go at 2024 GGs. Impressions so far is that it’s a light and airy vintage without the intensity of 2023 and phenolic grip of 2021.
2024 Donnhoff Dellchen. Noticeably paler than the Pettenthals. Intense nose of light lemon and flower blossoms. Nose is so herbal, sherbety, lively and flower blossom. Palate of lemon and tangelo sherbet with hint of lime.
With time in glass, more yellow mirabella plum. Lighter airier style. 93-94
2024 Kuhling Gillot Pettenthal. Diam. Yellow colour. Very mineral, darker smokier nose than the Dellchen. But also bright. A little rounder and tarter and more intense and fuller bodied than the Dellchen. Has some musk and red currants. 94
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Yes, I remember tasting at Kientzler in 2009. The wines were fresh and racy, much different from Zind-Humbrecht or Marcel Deiss.
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They certainly remain consistent I daresay, given the various Rieslings we’ve had from them since 2012. A style I’ve always appreciated, if not as showy as some of their neighbors.
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An absolute highlight of my recent trip to Alsace was tasting at Kientzler. It was just my wife, myself and Eric Kientzler tasting and talking wine for a good amount of time. Thierry Kientzler (Eric’s brother and winemaker) would occasionally walk past and add a comment or two. Such a wonderful and informative experience.
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Ditto. I sucked it up and bought a little this year just because my cellar is a cold and lonely place without any.
For me restocking Deiss is the biggest Pita.
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Never been a Deus buyer.
It’s getting the Altenberg de bernheim that I have found a massive hassle.
I just realized I had a bottle of 1990 Trimbach CFE Riesling VT that was slated for tonight. Going to keep that for your event and subbing in 2010 Dauvissat Les Clos.
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But you are a Deus adopter.
[emoji deleted]
Ah autocorrect.
I was a Deus adopter. Sadly he shuffled off his mortal coil a few weeks ago. 
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I apologize for the emoji, I know Deus passed recently and should have resisted the urge to try to be clever.
No worries. I didn’t even notice it.
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- 2018 Von Schubert Maximin Grünhäuser Abtsberg Riesling Spätlese - Germany, Mosel Saar Ruwer (12/25/2025)
Med. gold in glass. Mix of apple, apricot and quince on palate. Sweetness well-integrated and appropriate for the level. Acid med., could be a touch more, but quite good.
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Turkey dinner for xmas, so more riesling came out, not super formal notes.
Vollenweider Trarbacher Burgberg 24 - More orchard fruits and quince with some minerality, this seems like it needs a bit more time than other 24s Ive had recently that have been open and really great young. Still terrific, and glad I have some more vollenweider. Plenty of cut to go with the rich dinner.
Max Kilburg Vorm Berg 24 - More RS and less alc (labeled 7%!) than the vollenweider, this was more about lemon and granny smith apple skin. Also delicious but not quite enough RS to go with sticky toffee pudding. Have some left over so I’m interested to see if it changed at all on day 2.
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