Half of the 2010 Riesling was fermented with indigenous yeast in old French barriques. It is profoundly scented of lime cordial, lemon curd and acacia honey with hints of wet pebbles and orange blossom. Light bodied it’s made in a sweet style, though it appears drier with the very crisp acidity that balanced and injects zesty freshness through the very long finish. Drinking now, it should cellar through 2017+. Greywacke does not currently have a USA importer.

This is the rare Riesling that has seen some oak influence. Yet it’s not obtrusive at all, and just adds hints of honey, vanilla and toast to the wine’s already complex flavors, encompassing lilac blossoms, fresh greens, peach and tangerine. It’s on the full-bodied side of the Riesling spectrum, with just a pinch of residual sugar and a pleasant cremainess on the midpalate.——J.C.(4/1/2012)—— 90

The 2009 Riesling is a real beauty, presenting lovely lime cordial, white pepper, dill and coriander seed aromas plus hints of bay leaf and honeysuckle. The light bodied palate is medium-sweet with a great concentration of citrus and spice flavors and a long spicy finish. Approachable now, it should be in its prime from 2012 to 2017+. No known USA importer.