2016 Saarburger Rausch Riesling Kabinett Geltz Zilliken, Mosel-Saar-Ruwer

Robert Parker's Wine Advocate - 2016 Saarburger Rausch Riesling Kabinett, Geltz Zilliken

The 2016 Saarburger Rausch Riesling Kabinett opens like a perfume, with flinty, spicy, intense yet fine and almost tropical fruit aromas. This is very well articulated and precise. Round and delicate on the palate, this is a lush, almost creamy, perfectly balanced and dense Kabinett whose unfermented sugar intertwines beautifully with mineral flavors. This is a Kabinett of great beauty—highly recommend. 8.5% alcohol. - Stephan Reinhardt, Apr. 2018

Mosel Fine Wines - 2016 Saarburger Rausch Riesling Kabinett, Geltz Zilliken

Harvested at a full 92° Oechsle, this Rausch Kabinett offers plenty of ripe and rich notes of pineapple, coconut, mango, grapefruit and smoke. The wine is nicely juicy on the palate where smooth and luscious mango, apricot and vanilla cream make for a supple and joyful fruity experience. Smoke and a light touch of citrus come through in the long finish, where some lightness gives a more playful side to this overall rich Spätlese-styled expression of Riesling. 2026-2041 - Juni 2017

Vinous - 2016 Saarburger Rausch Riesling Kabinett, Geltz Zilliken

Moss, wet stone, alkali and woodsmoke make for a highly distinctive as well as pungent aromatic alliance, though there are also scents of lime, grapefruit, mango and apple, which anticipate the juicy profusion featured on a subtly creamy, palpably dense yet buoyant palate. A hint of almond supplements the appeal of a bell-clear, lingering finish delightfully poised between lusciously fruity and intriguingly mineral elements. As usual chez Zilliken, high residual sugar – in this case, 58 grams – is almost magically canceled out in a delicious equation. (This year, due to paucity of grapes and to the fact that their best yields were in the oldest vines that tend to be showcased in single-vineyard bottlings, the Zillikens rendered no village-level Saarburger Kabinett.) - David Schildknecht, März 2018