This smells like a typical Mosel kabinett, offering up hints of crushed stone and fresh flower-shop greenery. It’s styled appropriately, with modest alcohol and a hint of residual sugar. It just lacks the extra flash of fruit and acidity needed to raise it to the next level, leaving it a good if somewhat commercial effort.——J.C.(3/1/2009)—— 85

From a large negociant, this is a light-bodied kabinett that shows traces of the region’s floral character layered over notes of apple, chalk and citrus.——J.C.(11/15/2007)—— 83