Although Germany’s sweet rieslings are singular and among the treasures of the wine world, its dry rieslings can be equally wonderful and are likewise unlike those from anywhere else.

Rieslings from Austria generally feel firmer, denser and more penetrating, while those from Alsace are altogether bigger and more voluminous.

If I can speak generally about dry German rieslings, which can vary considerably depending on which region they come from, they are often far more delicate in texture than the others, precise and jewel-like rather than rich.

By many accounts, difficult weather made the 2016 vintage tough to manage for many growers, but it produced wines of exceptional balance that amplify many of the best traits of dry German rieslings. The wines we liked best were deep and profoundly mineral, while also resonant and refreshing.

What do I mean by resonant? These are wines that feel three-dimensional in the mouth. They have length — their flavors proceed in a linear fashion and last long after you swallow — and depth, which suggests the sort of complexity that makes you want to taste the wine again and again in an effort to unravel the flavors.

But these are also young wines, and the more ambitious among them will benefit from aging five to 10 years to allow these complexities to uncoil while mellowing the rippling acidity. Sabra wondered whether some of them would ever relax, and suggested that maybe 20 years would do it. I don’t think it will take that long, but the best of these wines are well worth giving some time.

Not all of the wines were exceptional, however. Balance was sometimes an issue. We rejected some wines that were overbearingly acidic — punishingly tart and lacking charm. That’s an old complaint about dry German rieslings, and one I was surprised to find might still have legitimacy.