Conrad Green

9.7

Wow. This is like a reduction and purification of the 1999 Auslese alongside. Glycerin on the mouthfeel, intense peachy fruit with wet stone and hints of white flowers and petroleum. Amazing — a month ago

with Lloyd and Amanda

Conrad Green

9.5

A whiff of petrol. Peach,apple, a gentle warm sweetness. A hint of wet stone and a gorgeous supple texture. Delicious and precise. — 6 months ago

with Paul, Matt and 2 others

Aaron Tan

9.5

This was a weird one for me. A perfect kabi in every sense - pure, fruity, complex, saline, and just dancing on the palate, but I just can’t help but feel that something was missing. Frankly it’s hard to put a finger on it, but it was especially apparent when compared with the Egon kabi. Despite being the better kabi from the get-go (better balance, more finesse), the Ohligsberg Alte Reben kabi lacked a sort of dimension the Egon had… a special something… even “dirt”. Is it terrior? It felt almost “artificially perfect”. Hard to explain, but it may well be just too young to come to a conclusion at this stage. Time will tell. Having said all that, it was still a wine that made me very happy drinking. Pure energy! — 2 years ago

Conrad Green

9.6

Golden in color. Soft apricot and honeyed lemon fruit. Delicate edges with hints of rose and a delicate limestone. Lush and complex. Excellent — a month ago

with Lloyd and Amanda

Javier Alonso

9.5

2018 riesling Mosela
9 grados
Excelente
120€ — 9 months ago

web bond

9.2

Shared with Egon Muller IV — 3 years ago

web bond

9.2

Shared with Egon Muller IV — 3 years ago

Conrad Green

9.4

Beautiful and lifted. Very crisp and delicate. Lime and steeliness. Sweet floral notes with wet stone. Delicious and precise. — a month ago

with Amanda

Alvaro Bustillos

9.3

Cesar leal sacal — 5 months ago

Aaron Tan

9.3

Not like the 19’ Kupp Auction Kabi needed it, but it was elevated to new heights with Satoyama Farm’s excellent dry-brined roast chicken. And this was all on day one, with the sponti stink showing in full glory, which somehow worked so well with the chicken - the sulphurous aromas melding with the crispy, caramel-ly chicken skin, bringing an almost smoky savouriness to the meal. But for me, it was salty, racy, and juicy palate that made the pairing - just slicing through all the richness and intensity of a properly raised bird. Boah, just magical!

Having said all that, it took about two days for the sponti stink to blow away, and the aromas to show its best. At this point, the wine really spoke of the Saar. In fact, it reminded me of a classic Egon Kabi - that mix of cassis, salt/slate, and touch of cream was just so similar. The Saar speaking! White flowers, kiwi, pear, ripe lemons, and fresh herbs complete the notes. The wine remained downright playful from start to finish, dancing on the palate on a delicate sugar-acid balance. So invigorating! A classic Kabi destined for greatness. — a year ago

with Michelle