(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.