(2022) Quite limey, a touch of butteriness but herbaceous notes too. The palate is just off-dry, with a real juiciness and plenty of succulent fruit, spanning nectarine and ripe lemon and lime.

(2021) From around the village of Piesport, a 'trocken', or 'dry' Riesling, weighing in with 12.5% abv, and winemaker Thomas Haag has fermented this with wild yeasts. There's a noticeable amount of sulphur aroma on this on initial pouring, which dissipates rather slowly, but when it does, stone fruits, lemon and a slaty mineral quality comes through. In the mouth that flinty/mineral edge is maintained, with apple and citrus, a note of fennel and a delightful surge of more tropical, juicy nectarine sweetness tempered by fine acidity. That initial sulphur does knock this back a point or two for me.

(2019) Fantastically dry, searing salt and lemon mineral acidity is the first thing that strikes about this wine, though it is softened on the palate by 8g/l of residual sugar. It has real concentration and substance despite being gossamer light. A bad spring frost delayed ripening and reduced the crop in 2017, but a very good summer meant harvest was actually a little early.

(2019) Lovely hints of nettle and wax join the fresh, clean and zipping citrus, again a distinct salty mineral tow to this. A lightly waxy and creamy texture to the acidity here giving a touch of roundness, with 7g/l of residual sugar. Markus suggests serving not too cold - 15 degrees C or so. There's a softened edge to the acid, but absolutely no lack of balance. A lovely, approachable wine.