The 2017 Dry Riesling Eugenia comes in with three grams of residual sugar against 6.9 of total acidity and 12.9% alcohol. Tasted a few months before release, it made me wonder why it was scheduled to be released so late—in the spring of 2019. (I was about to find out.) It certainly seemed concentrated, round and easy to drink on opening, surprisingly lush when contrasted with the last vintage I saw. It started out with a rich and full-bodied feel. The underlying acidity and tension are there, though, even if not overly aggressive in the wine's youth. As this aired out, it became more transparent, the overall concentration notwithstanding, but remained very approachable. Then, retasted the next day, it changed notably. Suddenly, it was all about the structure again. As it warmed, it added classic flavors and a touch of petrol, something to watch. It took another hour for the wine to come back into balance. This Riesling can indeed use the extra time the winery is giving it. Sourced from some of the winery's original 1957 vines, there will be 380 cases released in a few months.