Robert Weil Kiedrich
Robert Weil Riesling Trocken 2018
$20.95 $26.67
James Suckling 91 "Attractive aromas of flowers and stone fruit here. This has a very fresh feel. The palate is succulent, precise and elegantly delivered with
Robert Weil Kiedrich Turmberg Riesling Trocken 2016
$41.95 $54.93
Vinous 93 As usual, the Turmberg boasts haunting, iris-like bittersweet floral perfume and hints of marine breeze to accompany fragrant intimations of lime, pear and Mirabelle.
Robert Weil Riesling Tradition Qba 2017
$15.95 $20.30
Vinous 88 Consistent with vintage character at this address, there are prominent oily and crushed stone notes in the nose of this cuvee sourced from
Robert Weil Grosses Gewachs Kiedrich Grafenberg Trock 2017
$86.95 $114.13
James Suckling 95 "Still a bit closed on the nose, but there’s a flinty note, too. On the palate this combines the typical richness of this
Robert Weil Riesling Trocken 2017
James Suckling 91 The slight hint of funk in the nose that quickly turns into a flinty note, announces a change of style at this famous
Robert Weil Riesling Tradition Qba 2016
Wine Advocate 91 "The 2016 Rheingau Riesling "Tradition" is the counterpart of the Riesling trocken, bottled with a bit more than 20 grams of residual sugar.
Robert Weil Riesling Trocken 2016
60e
James Suckling 91 Quite a serious dry Riesling with very good depth, elegant harmony and some real minerality that carries the long finish. Drink through 2024. The
Robert Weil Grosses Gewachs Kiedrich Grafenberg Trock 2015
Wine Spectator 95 WS TOP 100 2017 Rank 99 " Very rich and complex, with enveloping flavors of baked apple, ripe citrus, nectarine and dried pear supported
Robert Weil Kiedrich Turmberg Riesling Trocken 2015
Wine Advocate 93 The 2015 Kiedrich Turmberg Riesling Trocken offers a deep, intense, very cool and mineral, but calm bouquet of crushed and melting stones, along
Robert Weil Riesling Tradition Qba 2015
Wine Advocate 89 The 2015 Rheingau Riesling Tradition is a demi-sec that has been bottled with 28 grams of residual sugar in March/April 2016. The wine
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