Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – Occasionally expressive, more often muted, and this is one of the latter. There’s really nothing to do but wait and hope against mounting evidence that there was something wrong with a fair number of the quantity that I bought. (12/11)

Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – As muted and diffident as my entire stock of this wine has been. Others have reported better results, so I have to feel that my batch was damaged in some fashion. Gauzy minerality, bubblegum, powdered cream, and generalized disappointment abound. (10/11)

Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – Hints of Rainier cherry and yellow plum very quickly give way to anonymous sweetness, general lightness, and a slight “push” to the structure that, ultimately, amounts to pretty much nothing. Getting cotton candy-ish in the finish, which for me is never a good sign from German riesling. Good thing I only have, oh, eight or nine more bottles… *sigh* (4/11)

Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 0 03 (Mosel-Saar-Ruwer) – Ever more cylindrical and starting to dust up, which is a quality I like to find in riesling as it ages. A little more confident than the last bottle, which suggests gradual emergence into a more interesting stage. (8/10)

Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – Dryish lemongrass, dry apple skin, and spritz. Sulfurous. Still too young for true enjoyment. (1/10)

Fritz Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – Bizarre and difficult, as if perceived through cheesecloth. Could just be in a bad stage, or there could be a low-level taint I never picked up. (10/08)

Haag 2002 Brauneberger Juffer Riesling Kabinett 3 03 (Mosel-Saar-Ruwer) – Weird for a good 24 hours, after which it’s still a bit odd, showing a light char to its ripe, red fruit core of intense sweetness paired with fiery, slightly burning acidity. Heat-damaged and closed, perhaps? I’ve got more, so we’ll see. (12/07)