Yep. They make a very good really dry Riesling (Franzero) which is rather uncommon for Mosel wine, although I've got the impression that most wines had gotten a bit sweeter within the last 3 to 5 years (not only them, it seems to be a current trend here, customers seen to prefer it). Riesling Zeit is an interesting wine (more than one year on the yeast, until the process stopped by itself). And Bremmer Calmont of course.
I've no idea whether they sell to the US but you can drop a mail and ask.
I'll have a look out. I used to be stubborn about my Riesling being dry. Lately I don't care what the sugar levels are. Some sweetness can be great, especially with food. Or sometimes wines with 40g/l of sugar have so much acid you'd have no idea there was so much sugar. And some wines are so light and ethereal that a little sugar goes a long way. I say make the right wine for the fruit, place, and time.
People will argue endlessly about what is and what has been fashionable. This, from Lars Carlberg responding to a Terry Thiese article in 2015, is relevant:
https://www.larscarlberg.com/terry-theise-dry-german-riesling/
Speaking of two of my favorite producers, Ulli Stein and Peter Lauer:
"Ulli Stein of Weingut Stein specializes in traditional light-bodied, extra-dry to off-dry Mosels....Yet he says that most of his private German clients in cities such as Cologne, Hamburg, and Berlin prefer less sharp dry wines and more off-dry. In fact, his basic Estate Riesling, called Blauschiefer (blue slate), is
feinherb in the German market, whereas his US importer vom Boden selects a custom-made bottling of Blauschiefer trocken.
Peter Lauer told me that their private clientele tends to buy more
feinherb nowadays. He says that the light-bodied, high-acid, bone-dry Saar Rieslings that he once made—before his eldest son, Florian, took over in 2005—are out of fashion. The Lauers and other Saar growers claim that most modern German drinkers don't want tart wines."
