Chris Zitzman

9.2

The 2023 Kuentz-Bas Riesling is an example of what me truly fall in love with this entire style of Alsatian wine. A soft hue of chartreuse meets the eye, and does not lie. After a bit of a breathe the nose is lush and grassy in all the right ways. The palate is where it shines, bringing oodles of wet stone, delightfully gum-soaking minerality, and a finish that defines this style of Riesling. This is in the top three when we pair it with anything spicy- particularly creole- but any spice will do.
@winewarehouse @delectable @delectable @delectable — a month ago

with Beth

Dave Meyers

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. — 5 years ago

Tom Balamaci

8.9

Nice starter Riesling for people who don’t like Riesling. Needed either more acid or more minerality to balance out the body. Pleasant white fruit and gentle floral flavors. — 6 years ago

Bob Benson

8.9

Good price point. Sweetness like a dry reisling. Nice fruity notes of pear and some citrus. Pale yellow with mild fruity and vanilla aromas — 7 years ago

Matt Waring

9.2

Peaches, blossoms, honeysuckle, silky and off dry. Thanks to @Andy DeSoto and Becky for schlepping this beaut from Alsace — 7 years ago

with Andy and Christine

Henrik Poulsen

9.0

@Delectable Wine Vieilles Vignes — 7 years ago

with Kurt-Inge

Guy Acheson

9.0

Orangy color.
Full bodyNosch in Lyon.
2019 — 8 months ago

Mark S.

8.9

Fruity like pineapple, lychee. Colander seeds, flower’s honey. Mild acidity. Paul GinglingerAlsace Gewurztraminer Wahlenbourg 23 @, AD, 250816 — 10 months 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!! — 5 years ago

Dan R

9.4

Smoking good. Super lifted, classic rose / lychee aromatics. Fat and round on the palate, with a musky leesiness on the finish. Held up amazingly well over 3 nights. As good an Alsatian GWZ that I've been fortunate to try. — 6 years ago

Jeremy Pollard

9.4

Superb. Such intensity and linearity and youthfulness even at 8 years old. It’s a baby still. Gloriously balanced and drinks beautifully right now, but I can’t help but wonder what’s to come as it opens up over a decade or two. Love it! — 7 years ago

with Sam

Ebbe Bonde Soerensen

9.0

Normally I avoid this grape, but in that year 2010 the taste is subdued , so drinkable worked with the food at ** Michelin in Valencia Ricard Macarena🇪🇸❤️ — 7 years ago

Ambre Soubiran

9.1

Perfect with blanquette — 8 years ago

with Victoire

Mark S.

8.9

Yellow, a bit deep. Peach, apricot. Acacia. fragrant olive. Minerals. Flower nectar. Paul Ginglinger Pinot Gris Les Prelats @, AD, 250823-250829 — 10 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. — 3 years 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! — 5 years ago

Sam Friedland

9.0

Very nice Pinot Gris. Very delicate with a touch sweetness. Went very well with fresh flounder. — 6 years ago

Jeremy Pollard

8.9

Lean with a latent power. Seems like there’s a lot more to come. — 7 years ago

with Sam

Pete Turley

9.2

Floral on the nose, tastes of bruised peach and nectarine with a little acidity... Delicious on a warm Sunday afternoon... — 7 years ago

Mike Trigg

9.1

This was a big surprise. — 9 years ago