Pale gold. Stones and slate, lime peel and some herbal lift. Laser-like acidity pins you down, bringing a slew of slate, spice and lime fruit. Cancels out the sweetness with ease. Savoury and long. Such intensity!
Tim Jackson MW, jancisrobinson.com (Feb 2019)
What makes this stand out is the gigantic mineral freshness that's perfectly married to its richness. This gives the finish a whole extra dimension lacking in the majority of 2015 Auslese. The nose still needs some time to open, and this will be so much more effusive from 2019. Hoping to live to experience it at its mature peak in a couple of decades.
James Suckling, jamessuckling.com (Jun 2017)
About this WINE
Weingut Joh Jos Prum
Prüm is without question one of the finest estates in the Mosel. Founded by Johann Josef Prüm in 1911, the winery rapidly built a reputation for its racy, pure expressions of Riesling grown on these extraordinarily steep, slate slopes in the heart of the Mosel. Today the estate is run by Katharina, who watches over there 13.5 hectares of vines (including some rare ungrafted vines).
The family’s holdings include many of the Mittelmosel’s most famous sites: Wehlener Sonnenuhr, Zeltinger Sonnenuhr, Graacher Himmelreich, Graacher Domprobst, Bernkasteler Lay, Bernkasteler Badstube and Bernkasteler Bratenhöfchen. Yields are low, with the harvest often stretching to late November. The winemaking is meticulous and the wines are known for their purity of fruit as well as their distinctive mineral character.
Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.
In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.
It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.
It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour's drive north of Adelaide, while Barossa's Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.
New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island's Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia's Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.