The one aspect that separates the dry wines made by Lowenstein from those of other growers in Germany is their beautiful texture. Most of the trocken style wines that I have tasted seem coarse, hard and overly intense. In contrast, Lowenstein’s wines caress the palate and appear to be almost weightless. While drinking the Schieferterrasen, it occurred to me that this style of wine might be a flash back to what good German Riesling tasted like prior to the invention of the Pradikat classification system (i.e. Kabinett, Spatlese, etc.). Before the growers began haulting the fermentation and intentionally leaving sugar in the wines, I suspect that most were dry/off dry. The best wines of Germany were highly sought after in England in the 18th and 19th centuries, but from what I have read, they were considered dry table wines. The Mosel region is cold, and it is probable that in some of the past vintages not all the sugar would have converted to alcohol. These cooler vintages would have resulted in wines with some perceivable sweetness, but they were most likely drier and fuller bodied those made today. The estate of Reinhard Lowenstein may seem like a new exciting discovery, but his wines might have felt right at home a century ago.