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Dirler-Cadé 2001 Gewurztraminer Kessler (Alsace) — Dried roses, peach nectar, and cashew. Only a little dusting of pork. In other words, varietally true and aging quite well; I wouldn’t be surprised if this kept going for a while. (5/16)

In how many parsecs?

Dirler-Cadé 2012 Pinot Gris Kessler (Alsace) — Pear syrup and fennel. There’s some acid attempting to battle back the sugar, but it’s a futile effort. (5/16)

“Get in the hot tub! HUH!”

Dirler-Cadé 2014 Riesling Kessler “Heisse Wanne” (Alsace) — Full and rich. Molten coal, with a surprisingly soft finish. (5/16)

Dirler-Cadé 2008 Riesling Kessler “Heisse Wanne” (Alsace) — Blind, I’d guess this was Austrian. Intense, enormous, and long, with a dried metal finish. (5/16)


Dirler-Cadé 2012 Riesling Kessler (Alsace) — This seems to be aging somewhat quickly. Waxy, oxidative, and broad. (5/16)

Saering heat

Dirler-Cadé 2012 Riesling Saering (Alsace) — Vibrant, full-bodied, and round. Dried apricot with a gritty finish. (5/16)

Dirler-Cadé 2005 Riesling Saering (Alsace) — Extraordinary, yet its continuing evolution is apparent. Dry, dry, dry. (5/16)

Turbo boost

Dirler-Cadé 2012 Gewurztraminer Kitterlé (Alsace) — Rose petal jam, sugar crystals. Rich, quite sweet, and not showing much complexity. (5/16)

Spiegel the plow

Dirler-Cadé 2014 Riesling Spiegel (Alsace) — Thirteen grams of residual sugar. Broad, floral, wet steel, but also very slightly oxidative. Weird. (5/16)

Dirler-Cadé 2001 Riesling Spiegel (Alsace) — Beautifully knit, soft cotton, iron flakes. Fully on form. (5/16)

Belz for her

Dirler-Cadé 2014 Riesling Belzbrunnen (Alsace) —  Nine grams of residual sugar. An intense whack of minerality, dust, and slate. Intensely aromatic. (5/16)


Dirler-Cadé 2014 Sylvaner “Vieilles Vignes” (Alsace) — From a plot of vines planted in the Kessler in 1957, with some other sources blended in. The varietally typical tomatoes are, here, fully ripe, but there’s more mineral depth and vegetal richness than usual. (5/16)

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