brando cox

9.6

2015 drinking in 2024. Perfect. Dry and sweet, perfect body. Just perfect Aromas. Perfection — a month ago

Emiel Kuipers

9.0

Heerlijke zoete wijn. — a year ago

Malcolm Trimble

9.4

Beautiful golden color. Intense fruit on the nose followed by the same on the palate-lychee pear melon honey. Touch of sugar. A great Alsace Gewurtztraminer!! — 3 years ago

Vin d’Ottawa

9.2

Rich. A hint of sweetness with prominent apricot flavour. Impressive balance and a good pairing with soba & ginger. — 3 years ago

with Gillian

Ned Gray Creed

9.6

Fully expected this to be great. Fully correct. — 2 months ago

Peter van den Besselaar

9.0

Vintage 2020 — 7 months ago

Izek Jasper

9.2

Saline, mineral, and plenty of length. Still tightly coiled at this stage. Restrained nose. Kuentz-Bas does fermentation and aging in stainless steel for their grand crus. Really comes through in the wine. It’s like the Louis Michel of Alsace. — 3 years ago

Mandi Speidel

City Territory Chicago, Maverick Wine Company

9.4

Wow! Holy Cow! Blend be on POINT!!! Janer Time!! — 3 months ago

Peter van den Besselaar

9.1

Vintage 2018 | beautiful bitters! That Sylvaner can be so appetizing… paired with halibut and truffle, and than chicken with peas and carrots. Best with fish. — a year ago

Steven Schmitt

9.3

There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 3 years ago