(2023) From the Hahndorf district and 430 metres altitude, 28-year-old vines were hand poicked. Yeast was a mix of natural and selected strains, fermented and aged nine months in 500-litre French oak puncheons (86% new oak). Spontaneous malolactic was near 100%. Straw/lemon in colour, the nose is oatmeally and flinty, in an attractive Premier Cru Chablis-like style. Fruit is nutty with apples and oranges in the mix. The palate is very atractive; acid here is pronounced and defines the palate, tightening the fruit profile along with that flinty character. Quite concentrated, but has the bite and clarity to match.