(2023) From vineyards on the granite slopes of the Lieu-dit Sonnenberg, this is fermented in oak and matured on lees for nine months. There's a subtle nutty earthiness on the nose, an apple core dryness to the aroma. In the mouth 5g/l residual sugar gives this sweetness, the fruit somewhere between peach and lemon. A little creaminess from the barrel fleshes out the finish.

(2023) From clay and marl soils, this has 7.5g/l of residual sugar. That sweetness is perceptible on the palate, after an opening that is reminiscent of nutty russet apples. Quite well balanced, though not showing quite enough verve for a 2021 perhaps.

(2023) From limestone soils and with 6g/l of residual sugar, a touch of honey to the lemony and rip, slightly nutty apple aromas. Again a juiciness and raciness on the palate, plenty of sherbetty acidity cutting through those sweeter mid-palate flavours.

(2023) SWEET: A biodynamically certified wine from granite soils, this has 10.5g/l of residual sugar making it off-dry rather than sweet. Lovely rose petal and gentle patchouli fragrance, with lychee fruit. In the mouth the sweetness playes against a rich texture and concentration. Sweet, almost strawberry notes run into a pithy acidity, helping to balance.

(2021) Bott-Geyl farms organically and this Riesling is organic- and biodynamic-certified. Aromatically it has a touch of kerosene and beeswax, distinctively Riesling, with some floral notes and the crunch of juicy apples. In the mouth, is it just off-dry? Certainly the finish is dry and balanced, but there is a sweetness to the fruit on the mid-palate certainly, with a free-flowing clear fruit profile that gives way to a pithy citrus edge in the finish.

(2021) One of the 'problems' people often cite with Alsace wines is that they do not know from the label whether the wine will be bone-dry or distinctly off-dry. Some producers have adopted numbering systems to indicate this, but still a wine like this, a Grand Cru, with a full 13.5% alcohol, I expected to be dry when in fact it is more like medium-sweet - a potential partner for light desserts as well as Chinese food and some creamier cheeses. It has Gewurz fragrance of rose petals and Nivea cream, and a oily, unctuous palate where ripe and sweet tropical fruit, plenty of sugar and spice, is met by acidity in the finish, to balance but not dry the final impression.

(2017) Very fine nose, fine Gewurztraminer character, spicy and smoky, lots of residual sugar to give a delicate but exotic fruitiness that has intensity and yet filigree lacy acid framework. 17g/l makes it off-dry and a great match for Thai food or very ripe tomatoes with good olive oil, or simple pizza.