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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 18 notes) - hiding notes with no text | | | Tasted by BillyRayValentine on 3/29/2024 & rated 87 points: Not bad. Not great. Very mellow. No acid. Has not developed the complexity one would hope for in an aged Riesling. Tastes like gourmet apple juice. (76 views) | | | Tasted by Poussin on 4/20/2019 & rated 93 points: My last bottle. Shows super-mellifluous, creamy apricots and peaches. Nicely poised acids and sugars. Not as much petroleum as I remember. Still holding up well - no rush to drink. (1371 views) | | | Tasted by JulianSkeels on 9/17/2016 & rated 92 points: Lovely hay-yellow colour with nose of petrol, dried peaches and apricots. Zero spritz. Initially tasted of fresh apple but with 1hr of air there are lovely honey entry notes and the taste is more of peach, apricot and bees wax followed by a cutting acidity that draws you back for another sip - despite the rich creamy sweetness. This isn't as viscous as I read in previous CT notes and I plan on enjoying it with savoury food/snacks at the moment. This is drinking well with 30-60mins of air but I believe this will only improve further to 2025 and drink to 2040 (when it will probably pair more easily with meals). Great value, I'll be buying more cases. 92+pts. (1868 views) | | | Tasted by Poussin on 8/16/2016 & rated 92 points: Petrol-soaked peaches, apricot and slate on nose and palate. Lovely sweetness. Creamy. Drinking well now - perhaps a little forward for its age as others have said. Great QPR - heartening to know that nice auslesen are available for reasonable money. (1686 views) | | | Tasted by BillyRayValentine on 7/24/2016 & rated 90 points: Agree w note from Winestrategies. Top of cork under tight fitting capsule had mold - but wine was not effected. Glad I didn't wait longer. (1640 views) | | | Tasted by Rani on 3/12/2016 & rated 91 points: Rich, unctuous and viscous. Notes of spice with hints of petrol. Feels older compared with how Prum wines usually age, but very good now regardless. If you have these don't plan on long aging. (1704 views) | | | Tasted by Massimo Alessandria on 7/26/2015: Wonderful! (1465 views) | | | Tasted by Wine_lvr on 7/5/2015 & rated 92 points: 4th of July BBQ with Friends and good wine; 7/4/2015-7/5/2015 (Zurich, Switzerland): Easy drinking JJ Prüm. Hints of petrol, good acidity and long finish. Maybe a bit on the sweet side. Still young. drink over the next 20 or so years (1728 views) | | | Tasted by Massimo Alessandria on 5/25/2015: Buono. Già cominciata la fase di terziarizzazione, non aspetterei troppo a berlo a meno che non piacciano vini extra-maturi (890 views) | | | Tasted by Tim Heaton on 6/29/2014: Thirteen months since the last one, this seeming, at first, a little fresher (on the nose) than I'd expected. Still some spritzig, med>med dark gold, but still with good reflection. The petrol is deeply woven between folds of ripe melon, white pepper, freshly cut apples, bees wax, wet stones and spice. Full-bodied, with good acids and deep flavors of spice, apple, honey and citrus. Medium finish; flavors linger, gently. Closer to very good than good; fully mature, no reason to wait. I may pour off 200ml and check back on it in a few nights, just to see. 8,0% abv
Aerated to decanter for 2 hours, returned to bottle and served 4 hours later with goose pâté (2308 views) | | | Tasted by acyso on 1/30/2014 & rated 88 points: #14-07. Slightly advanced yellow colour. Classic Pruem nose, with a hint of salted caramel, honey, and white peach, though this time around, the famous sulphur nose is much more muted. Very, very sweet on the palate, with just a light hint of effervescence. A somewhat bizarre and disjointed bottle of Auslese. Everything is there: the minerality, the sweetness, the acidity, but it doesn't seem to hold together at all, as if you were tasting each component separately. Perhaps a hint of pineapple on the palate as well. Medium-length slightly astringent finish. Serve this bottle a little on the cold side; it does get a little flabby. (1665 views) | | | Tasted by Tim Heaton on 5/17/2013: consistent with previous bottles, showing well now, no need to wait. Aerate to decanter 1 hr and serve at cellar temp for best results, 8% abv (1737 views) | | | Tasted by brigcampbell on 4/11/2013 & rated 92 points: Really enjoyed the nose of thyme and petrol sitting on the pear fruit. Palate showed none of the petrol but with medium acidity bracing the tree fruit and medium sweetness it hit the spot for me. (1538 views) | | | Tasted by Tim Heaton on 4/10/2013: PnP served non-blind over 2 nights, both showing equally well. As before, this comes across more as a Spatlese than an Auslese. Avg complexity and length, this is one for short and mid-term enjoyment. I dare say it's at least half way into its window, which reminds me I need to shorten the (my own) window from 2022 to 2018. Quite delicious, if not overly complex on the nose, it proves a solid companion to food, but is equally good on its own. 8,0% abv, thru 2018 (1609 views) | | | Tasted by Tim Heaton on 5/20/2012: Slow-O 1 hour, consumed over the next hour. Medium toward light straw color. White peach, wet stone, white floral, coriander, lychee. Medium-full bodied, with plenty of sweetness, but also a healthy amount of acidity. Nothing overly complex, and I'm a touch concerned with the ageing potential as I couldn't help but notice a fair amount of flab about the midsection at times. Drink thru 2022, 8% abv (1425 views) | | | Tasted by salil on 11/17/2009 & rated 92 points: AP #14-07. Opened several hours ahead of time to let the sulfur clear, and this is a really remarkable wine as this shows none of the heavy richness or botrytis I've seen in almost every higher-pradikat bottling in 06; instead the bright pineapple/other tropical fruit flavours come across as incredibly light and precise with faint touches of honey and flowers adding complexity, and an intense slatey mineral character underneath. There's a bright acid spine here that balances the sweetness very well and keeps it very elegant and light, to the point that it's shockingly food friendly for an '06 Auslese. (1742 views) | | | Tasted by ews3 on 10/27/2009 & rated 93 points: Zachys Fall 2009 Food & Wine Extravaganza (The Lighthouse at Pier Sixty (NYC)): balanced acid with the sugar. stone, peach, and just a hint of petrol. med(+) finish. (6147 views) | | | Tasted by woodofnor on 1/20/2009 & rated 90 points: 술 잘 못마시는 분은 아주 좋아하더만,,,
첨 마시는 아우스레제 급의 리슬링인데;;; 맛은 있는데;;;
역시 단건 좀 내 취향과 맞지 않는듯...
분명히 맛있는데;;;
좀...비싸기도 하고.....ㅠ 뭐...
아쉽고,,,ㅠ (5099 views) |
| Joh. Jos. Prüm Producer website | Importer website | More information on Prüm Goldkapsel wines
Manfred Prüm runs one of the Mosel’s, if not the whole of Germany’s, most revered and respected Estates. It is also amongst the most enigmatic as no-one has yet made it down to his mysterious cellars. Manfred is certainly one of the world’s more eccentric wine producers and a tasting in his drawing room with him is always enjoyable and entertaining. In the Sonnenuhr of Wehlen he owns a portion of one of the Mittel Mosel’s top vineyards. Its steep south-facing dark slate slopes tend to result in deeply flavoured, mineral yet rich and smoky wines. In addition, he manipulates some plots in the next door Himmelreich of Graach which produces engaging wines with fresh acidities that are slightly softer and earlier maturing. These are unashamedly classic, exciting and long-lived wines produced predominantly in stainless tanks to avoid the addition of too much sulphur, though a small proportion of wooden casks are retained, however, depending on the vintage. They are bottled later than most Mosel and often take a few years in bottle before showing the true character, but patience will be rewarded!
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It may be of help to users of this site if the AP number is recorded with every tasting note. The producer makes several essentially identical AP number bottlings separately registered, however. Thus, the standard bottlings need not be identified in the head of the article but any differences between AP numbers can thus be noted in the tasting write-ups.
This is one of the houses where, except for very tiny extra-late or auction bottlings, the AP numbers have little meaning, so there is no reason to have many different identities to several of what are the same wine--just makes the information harder to access. This is one of the very few houses that I'd argue this way. jhtRiesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)Auslese Wikipedia article on Auslese.Zeltinger Sonnenuhr On weinlagen-infoGermany Wines of Germany | The Association of German Prädikat Wine Estates (VDP) | How to read a German wine label | Geographical Information Down to Single Vineyards
#2014 Vintage Notes:
2014 Vintage Report by Terry Theise
2014 Vintage Report by Wine Spectator
"My gut still tells me the Saar (and to some extent) the Ruwer are better overall in 2014 than the more storied areas of the Mosel proper, but those that spent the requisite time living in their middle-Mosel vineyards made some of the most electric and "feathery" Riesling in a long time (maybe the finest in 20 years - yes, it's true!)" - Jon Rimmerman (Of course only a very short historical memory would call the Saar and Ruwer less 'storied' than the middle Mosel - jht)Mosel Saar RuwerStarting in 2007 the German wine authorities have changed labeling laws to rename all of the Mosel-Saar-Ruwer wines to just "Mosel." This puts this and other database driven sites in a difficult spot, as millions of old wine label reflect the former labeling. As described here, CellarTracker has elected to remain with the old labeling for a number of years to avoid confusion. At some point we will switch over to just "Mosel" but not for a few years at least.
Mosel WeinKulturland (Moselwein e.V.)
Detailed geographical information at weinlagen.info
#2018 Vintage Notes:
"Acid levels are relatively low throughout Riesling-growing Europe (acidification will once again be permitted in Germany – no surprise, as that’s been the case in eight of the last 10 vintages); but because malic acid was baked off or degraded by relentlessly balmy weather means, what acid remains is overwhelmingly of the efficacious tartaric sort. Extract levels are low, as one would anticipate from a growing season during which relatively little moisture was coursing through the vine’s roots and shoots. [...] Everyone is astonished how there could have been so much juice despite the drought." - David Schildknecht
"2018 is a homogenous vintage with a very high general level, below which it seldom falls [...] It leads with blossom. It is perhaps 80% delicious and 20% fascinating." - Terry Theise
#2017 Vintage Notes:
"not so friendly towards light wines" - Milkmansteve
#2016 Vintage Notes: "Overall, 2016 is a charmer of a vintage with much immediate ripe and fruity appeal, not unlike 2011 (in fresher) or 2007 (in lighter). However, 2016 is far from being homogeneous, in fact it is composed of a mosaic of vintages, a result of the freakish growing conditions. Hidden inside the vintage, there are true gems with the balance of 1997, one of the best vintages ever, 2002 or even 2008. The bulk of the harvest was brought in with refreshingly moderate sugar levels. Overall, the Saar and Ruwer produced slightly fresher wines than the Middle Mosel but there are great differences between Estates. The good harvest conditions allowed for some Auslese, little BA and even TBA wines, but some remarkably pure and fruity Eiswein.
In general, 2016 offers the opportunity to acquire Riesling with great immediate ripe appeal: The vintage is a true charmer. At the top, 2016 is one of the most exciting and elegantly balanced vintage since the 1990s and well-worth stocking up for cellaring! In particular, we urge our readers to literally plunge onto the finest Kabinett and Spätlese: These are some of the most exciting and classic we have ever tasted. 2016 looks also set to become a major vintage for dry Riesling, provided the aromatics are not overripe. Lovers of dessert wines will find much to love in 2016 as the Auslese are pure and the Eiswein are gorgeously fruity. They should however also keep an eye open for the remaining stunning noble-sweet wines from 2015 which are still available here and there." - Mosel Fines Wines, No. 36, July 2017
#2014 Vintage Notes:
"The heterogeneity of the 2014 vintage carries over onto the aging process. The top wines start to close down, as one would expect from these wines which are a remake of those from the 1990s. The wines affected by gin, saffron and mushroom flavors are still comparatively open and offer a not unattractive Scheurebe styled fruit opulence. We would opt to drink up these lesser wines except for the odd bottle and bury the little treasures of the vintage deep into the cellar." - Mosel Fines Wines, No. 30, March 2016
#2013 Vintage Notes:
"The fruity-styled 2013 wines have firmed up significantly since last year and start to show signs of closing down, making the underlying acidity seemingly sharp and out of balance. The better dry wines have come out of their early armor of smoke and tannin but the acidity may prove quite challenging. Quite frankly, except for some smaller bottlings, this is a vintage to lay down and wait." - Mosel Fines Wines, No. 27, March 2015
#2012 Vintage Notes:
"The 2012 wines have put on some flesh and go through a 'fattier' phase which is not unlike what the 2007 went through at the same period. However, the zestier acidity cuts through this 'weight' and makes the wines thoroughly enjoyable at this early stage. In particular the fruity Kabinett and Spatlese as well as the off-dry and dry wines offer much pleasure. We expect these wines to close down over the coming year or two. Enjoy while it lasts!" - Mosel Fines Wines, No. 27, March 2015
#2011 Vintage Notes:
"A bit to our surprise, the 2011 wines have shut down and go through a quite difficult and muted phase now. Their low acidity combined with their maturity makes them feel rich, opulent and often bulky, and thus not really enjoyable. We expect that these will need at least a decade to integrate their sweetness and gain in harmony. The only exception is the dry wines, whose low acidity makes for great food companionship." - Mosel Fines Wines, No. 27, March 2015
#2010 Vintage Notes:
"After a mellower period in 2012, many 2010 wines have firmed up and developed a stronger smoky side. However, most continue to shine through their fruit opulence, structure and deliciously zesty but ripe acidity. This suits in particular the off-dry bottlings, which have more charm than the legally dry wines. Will these wines close down? Actually, the softening acidity makes us wonder now but it also provides further evidence that these wines will turn out harmonious after all." - Mosel Fines Wines, No. 27, March 2015
#2009 Vintage Notes:
"Most 2009 wines have closed down, which accentuates their round and soft side forward. Many can still be quite enjoyable but the times of primary fruit with its attractive aromatic expression and a generous acidic kick are now over. Except for the dry wines, we would definitely recommend keeping your hands off any bottle in your cellar and possibly buying more wines from this vintage on the market as these are true gems in the making." - Mosel Fines Wines, No. 27, March 2015 |
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