Kühn/Peter Jakob Riesling Oestrich Quarzit trocken 2018

92 points John Gilman (View From the Cellar): "The Quarzit bottling from Peter Bernhard Kühn comes from a few parcels in the village of Oestrich, with the soils here a combination of gravel, loess-loam and quartzite. There are some young vines included in this cuvée, but the oldest vines in the blend are closing in on sixty years of age, so this is no young vine bottling. The 2018 Quarzit comes in at an even twelve percent octane and delivers a beautiful bouquet of apple, breadfruit, a complex base of soil tones, very delicate floral tones and a smoky topnote. On the palate the wine is deep, full-bodied and beautifully balanced, with a lovely core, plenty of minerality, excellent acids and a long, complex and very classy finish. This is fine, fine juice. 2021-2055. (Mar/Apr 2021)"

92 points Stephan Reinhardt (Wine Advocate): "The 2018 Oestrich Riesling Trocken Quarzit is sourced in the Doosberg, Lenchen and Klosterberg and opens more discreetly than the Rheinschiefer but deep, pure and crunchy. Lush and salty-piquant, with lingering salinity and purity but also round and juicy fruit, this is a well-balanced yet compact and tight, already excitingly expressive Riesling that needs some months to harmonize. The finish is long and intense with serious grip. Bottled in April, tasted in May 2019. Drink: 2020-2034. (Jan 2020)"

92 points David Schildknecht (Vinous): "Pit-inflected white peach and marine mineral notes dominate on nose and palate. In a reversal of what one observes in many vintages, this year’s “Quarzit” bottling exhibits a firmer feel and a greater sense of transparency than does its “Rheinschiefer” counterpart. Tang and piquancy of peach near the core invigorate on an infectiously juicy, resonant finish full of fascinating mineral nuances. Drink: 2021-2026. (Apr 2021)"

91 points Anne Krebiehl, MW (Decanter): "Peter Jakob Kühn's biodynamically certified wines always show an extraordinary fidelity to site and vintage, and this Ortswein from Oestrich is no different. Grown on quartzite soils with loess and loam cover, the grapes spent seven hours in the press cycle before being sedimented overnight. Just 20% was fermented in barrel, the rest in stainless steel, all spontaneously. The wine is of an easy, mellow mildness with lots of ripe, juicy but mouthwatering apple fruit and a lovely texture. The finish is zesty in spite of the mildness. Drinking Window: 2019-2025. (Apr 2019)"