Intensely ripe, fleshy apple and apricot flavors are countered by bristling lime acidity and a cutting mineral edge here. It's not deeply concentrated on the midpalate but a thirst-quenching, vital sip to enjoy now through 2024.
89 points, Anna Lee C. Iijima, Wine Enthusiast (Jan 2020)
Nik Weis runs the second-largest family-owned winery in the Mosel, with a wealth of vines more than 50 years old. He relies entirely on old-vine fruit for this wine, spontaneously fermented in stainless-steel tanks. The ambient-yeast fermentation has left its mark in a reductive funk, but the wine’s bright acidity pushes through it to reveal fleshy peach flavor. It’s rich and almost oily in texture, a packed young wine that would do well with a swirl in a decanter before pouring with miso-glazed cod.
89 points, Wine & Spirits (Feb 2020)
This shows charming notes of papaya and persimmon, with vibrant acidity in the background, providing energy and support. Light, easy-drinking and very approachable. Drink now. 3,500 cases made, 500 cases imported.
88 points, Aleks Zecevic, Wine Spectator (2020)