Dr Burklin-Wolf

While I continue to mourn for all of the wonderful non-trocken Rieslings with which cellarmaster Fritz Knorr and the team at Burklin (and their predecessors) once displayed such talent but which they nowadays essay only in rare instances of early and ideal botrytis, I lift my hat to the exceptionally well-balanced and absorbing results of their virtually single-minded devotion to Riesling trocken. (And by the way, theirs are seldom anywhere near the upper-limit of 9 grams residual sugar set for that category.). DAVID SCHILDKNECHT, The Wine Advocate

“we needn’t bank only on our reputation for dry Rieslings.” In that discipline, this estate has essentially no rival in all of Germany. In fact, given their sheer vineyard potential--they're capable of producing seven grand crus and an equal number of premier crus in any given vintage--this may well be the best and most consistent producer of great dry Riesling in the world. Even the entry-level estate-bottled Riesling is excellent value. JOEL B PAYNE, Vinous Media