Yes, I figured it was a rough vintage. The 2020 Small Holdings Dry Riesling was a little bit better.
Had a 2024 Grosset Polish Hill las night, gifted to me by @J_Patrick_Lynch - world class for us bone-dry lovers, as usual. 
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2021 Selbach Oster “Bomer” Zeltinger Sonnenhur (dry)
Im not a dry Riesling hater but I am a dry Riesling skeptic, but am trying to psyop myself into appreciating the genre as my wife tends to like them a lot. Often I find that the dry Rieslings from both Germany and Alsace go a little golden toned stone fruit and blowsy for my taste. Happily this is excellent. Despite this indeed showing some ripe apricot and peach tones it maintains midpalate tension and a chalky, salty character with stout acidity. Only 11.5% abv which I am sure is part of why this wine is landing for me. Bravo!
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Alsace I can understand. It’s just getting too hot.
You find German dry wines blowsy? That seems odd. Any specific examples?
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Not a huge number of examples, but several 2020 and 2022 trockens and GGs from good producers (Clemens Busch, Donnhoff, AJ Adam) just struck me as kind of slack and too golden toned. Don’t recall the specific bottlings as most were at wine shop tastings. Quite probably vintage to blame as well here. I definitely have a higher hit rate of dry Rs I like in Germany than Alsace though (though 2021 Alsace dry wines from Panzer’s stable, Bursin and Dirler Cade, have been excellent).
Edit to add: definitely an area where I haven’t tasted extensively, and I’d be glad to find that my original assessment was wrong, see above re trying to psyop myself into liking them!
Maybe more a vintage thing. 2021 is quite high acid. 2020 and 2022 are not.
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Very possible. Will keep tasting and sounds like the 24s coming to market will be up my alley.
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Best vineyard in finger laws for my taste. Bummer to hear about 2021
Donnhoff Spatlese - corked
Willi Schaefer Spatlese - corked
Third time’s the charm with this delicious Merkelbach.
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A 2019 Argetsinger was “the wine” for me and a recent 2021 was just not it. I would think it’s in a dumb phase right now.
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Huge fruit bomb wine, bordering on slutty.
Might not be exactly appeal to the ‘classic’ Riesling palate but what fun to drink. Second to last of six, think I’ll hold the last one for 3-5 years to see how it evolves, unless someone who knows more about Riesling than I do suggests otherwise…?
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2015 Julian Haart PG Kabi was tightly wound still yesterday. Opened up after an hour or so but very young, fine racy mineral and green fruited Kabinett.
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Another oldie from the back of the cellar. Brilliantly clear, deep gold. Lovely peach aromas. The mouthfeel velvety, a lot of texture.Nice fruit flavors and a clean finish. Moderate but present acidity. 54 years in the bottle.
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Extracted from the what did you open today thread- both Immich-Batterieberg Rieslings were killing last night with Thai/Cambodian dishes at Naga Bistro in ATL.
I bought some random IB years ago at a friend’s shop, drank 'em, and haven’t followed the wines. Should have aged some, apparently. Thankful for friends who did @Mike_Evans
2013 CAI got my attention.
Until the 2010 Ellergrub came and stole the show. WOTN vibes amidst some good wines
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A minor correction: the Ellergrub was the 2010. I agree with everything else you said.
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First time trying Burklin-Wolf (much more familiar with Mosel producers).
Impressed by this. Ready to drink, broad texture, hint of lemon curd. I may need to explore B-W and Pfalz wines further.
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Have had two dinners out in the last month that would be a perfect pairing for Riesling and were fairly nice places, so thought I’d take a pretty special wine. On both occasions it was a 2022 Keller Kirschpiel Kabi and they were excellent both times. Everything you want in kabinett, great mouthfeel, depth of flavor, tug of war between acid and sweetness that just balances itself out very well, long finish. Great wine. Sadly I see less of these wines and I believe they are typically poured at the auctions in Germany and not typically sold at retail.
*image used from cellar track as I did not take bottle pics while dining out.
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