2016 Dr. H. Thanisch Bernkasteler Badstube Riesling Spatlese, Mosel

Light, bright yellow colour. The aromas are gorgeously complex and subtle, with dried floral and dried herb aromas, the palate is gorgeously fruity and has that magical Mosel tension of sweetness, acidity and cool-grown riesling fruit. A terrific wine, with riveting flavour and charm. Precision balance. Good spätlese really is the epitome of the German riesling art. Drink: 2019-2036

96 points Huon Hooke therealreview.com

Charming peachy fruit at the front followed by a very crisp, long finish that's pretty dry. Better from 2018 and so full of life you will need to live very healthily to experience it as an old wine.

92 points jamessuckling.com

The Dr. H. Thanisch Bernkasteler Badstube Riesling Spätlese from the Mosel is a wonderfully expressive wine that balances sweetness, fruit intensity and mineral freshness in a way only the Mosel can achieve. The Thanisch family has been making wine in Bernkastel for centuries, and the Badstube vineyard, with its steep, slate-based slopes, is one of their most prized sites. South-facing exposure and heat-retaining slate soils allow Riesling to ripen slowly and fully, giving wines that are aromatic, elegant and long-lived.

Spätlese, meaning “late harvest,” indicates that the grapes were picked later in the season, when riper flavours and higher sugar levels had developed. This creates a wine with more richness and body than Kabinett, yet still retaining the vibrant acidity that defines great Mosel Riesling.

In the glass it shows a pale golden colour with green highlights. The nose is beautifully aromatic, full of white peach, apricot, ripe apple and lemon curd, layered with honeysuckle, honeycomb and a smoky slate minerality. The palate is medium-sweet, with juicy stone fruit and citrus flavours balanced by zesty acidity. The texture is silky yet precise, finishing long, refreshing and mineral.

Food pairings highlight the interplay of sweetness and acidity: spicy Thai or Vietnamese dishes, duck with an orange glaze, or light fruit desserts such as peach tart. It also pairs beautifully with soft cheeses like Brie or young goat’s cheese. With 15 to 20 years of cellaring potential, the wine develops honeyed, toasty and petrol-like notes while retaining its freshness and elegance.