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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 69 notes) - hiding notes with no text | | | Tasted by KeithAkers on 1/24/2023 & rated 91 points: Tuesday Night at WWS (Willamette Wine Storage, Portland OR): The nose is deft and fragrant with balanced tones of peaches, red apples, quince, caramel, pears, yellow flowers, nectarines, and some mineral tones. The nose shows off some good primary fruits along with excellent development and maturity. The Light bodied feel is silky and with some nice weight along with crisp, high acidity that is showing off good integration. This is right in that good spot between maturity and primary qualities and I'm enjoying it immensely. (362 views) | | | Tasted by Eric on 12/6/2021: CT Offsite: Day 1 Tasting: Delicious. Quite dry, sweet, sour and salty. Not as electric as some past bottles but just so quenching and clean with light diesel notes. (1774 views) | | | Tasted by VDLT Wine on 6/19/2021: Beautifully balanced Riesling with a tinge of sweetness and really bright. An outstanding Kabinett at a terrific point in its evolution that paired with a slew of tough dishes. Even the spicy ones were managed with aplomb. (979 views) | | | Tasted by Eric on 5/18/2020 & rated 93 points: Wow, wow, wow, this is drinking stunningly well!
Light diesel and honey with a whiff of sea air. The palate is just loaded with salty slate, white peach and lime zest. This has so much energy and is so refreshing. Kabinett verve and just perfect acidity. They are still young but really entering a nice window right now.
Thank goodness for my Coravin, or this whole bottle would have disappeared in 10 minutes. (1857 views) | | | Tasted by prof b on 4/9/2020: Recently purchased from a private collection. Still pretty primary but entirely delicious. Wish I had gotten more. (1160 views) | | | Tasted by drwine2001 on 11/28/2019: Thematic Thanksgiving (Los Gatos, California): Still light yellow. Apple is the predominant fruit. Light, spritzy, just off dry, excellent acidity and stone. Little in the way of maturity. (1613 views) | | | Tasted by Senso-beak on 4/1/2019 & rated 91 points: Opened and poured. Mold under the capsule but cork fine and didn’t crumble. Highly enjoyable lab with a bit more nuance and depth than most. (1114 views) | | | Tasted by JS1056 on 12/22/2018: Had a lot of trouble with the cork. It broke up and eventually just poured through a small whole in the cork then through a filter.
The nose was lovely; citrus, honey and flower notes.
Rich with layers of pair & to a lesser extant stone fruit layered with honey. Although it was there if you looked for it, the petrol flavor was very subtle actually helping the overall taste.
I don’t see this getting better but it was pretty delicious right now. (1099 views) | | | Tasted by retired_and_roving on 12/9/2017: The nose on this is quite fragrant, on the palate this has the bright acidity and lemon oil/zest flavors, minerals and finishes with a hint of sweetness. The jury is still out for me on Reisling generally as that hint of sweet is not something I really enjoy - I clearly need to do more exploration to better understand these wines. (1595 views) | | | Tasted by MC2 Wines on 12/9/2017: Kindly provided by Jonas. This was great. More of the petrol notes coming through. Fruit still there and the hints of sweetness. Wine was gone quickly so clearly well enjoyed. (1693 views) | | | Tasted by PGIF on 12/5/2017 & rated 93 points: Bought on release, stored cold. No ullage. Solid cork. Pale gold color. Delicate fragrance of peaches and lemon. Barely perceptible effervescence. Medium bodied, still lively, good balance of sweetness and acid. No hint of decline but seems to be defying gravity at 15 years of age. A very impressive and enjoyable mature Kaninett. (1597 views) | | | Tasted by Redteeth on 4/2/2017: The wine was in good shape although the color had turned to deep gold. The wine was quite sweet. This was enjoyable to drink but clearly the wine has matured beyond a classic Kabinett style. (2013 views) | | | Tasted by bound4er on 2/24/2017 & rated 88 points: Agree with BELLISSIMO. This is enjoyable but has seen better days. Soft and round with little of its original acidic verve remaining. Drink up and be prepared to use an Ah-So to extract the cork. (2009 views) | | | Tasted by Bellissimo on 9/18/2016: Cork was in poor shape and their appeared to be some leakage. Had to filter into a decanter. A little tired at this time with hints of guava, papaya and pineapple. Acids have tamed. Everything was just a bit softened hinting at what it once was. Waited too long or bad cork; either way just meh- (1855 views) | | | Tasted by roasted hill on 8/22/2015: last bottle.
consistent.
this is still lively. (2486 views) | | | Tasted by d'Artagnan on 7/28/2015 & rated 91 points: Frais et vivifiant, à la fois doucement fruité et bien minéral, c'est complexe et très salin, bon volume et superbe longueur. Un des meilleurs Kabinett que j'ai pris. Excellent! 91-92 pts (2643 views) | | | Tasted by Paul D on 4/2/2015 & rated 86 points: Medium straw. Nose shows spice, green apple, touch of slatey mineral. Off dry almost medium dry, green apple, spice, nice smooth mouthfeel, vibrant acidity, good length spicy , slightly sweet finish. Very good, drinking well, and no particular hurry to drink up. (2443 views) | | | Tasted by JS1056 on 3/8/2015 & rated 90 points: Had a problem with the cork breaking and this bottle, while still very good, wasn't quite as good as previous bottles. The fruits were a little muted and there was a little something distracting. Nothing I could put my finger on and maybe it was my imagination after fighting with the cork. Having said that it was still really good.
Peach and some tropical fruit with a layer of honey. There was a little more mineral than I remember on previous bottles.
Paired with fig/blue cheese/caramelized red onion pizza the wine worked very well. But on retrospect, I have usually had this wine with Thai food and that difference between the spice and the sweetness/richness of the pizza may have created the above perceptions. (2171 views) | | | Tasted by roasted hill on 2/22/2015: golden now. nose of peach and green apple. peach, lime, lime zest, with an appropriately acidic full finish of wet stone and retained carbon dioxide. i thought this overpriced 8 years ago. it's not! wish i had more. (2031 views) | | | Tasted by Wine_lvr on 9/28/2013 & rated 89 points: Very pale color. Typical Prüm petrol in the nice. Nice sweetness in the finish. Overall a great Kabinett (2519 views) | | | Tasted by JS1056 on 9/25/2013 & rated 95 points: Beautiful golden color. It is like biting into a ripe peach dipped in honey with citrus in the background. Acidity is perfect keeping everything fresh even at 11 years. Perfectly complimented some delicious Thai food, both enhanced by the other. I have had two bottles over the last several years and it just keeps getting better. This wine still is in the prime of life and I think will continue to evolve over time.
As an aside, don't over chill this wine.
Well, well, done (2507 views) | | | Tasted by VDLT Wine on 9/22/2013: Great balance. A creamy mouthfeel with intriguing and complex flavors. Lively acidity that gives the impression of electric effervescence carries the finish through wave after wave. Outstanding and a delight with slow roasted pork shoulder. Less interesting on 2nd day. (2283 views) | | | Tasted by cweiss on 8/11/2013: Not the intensity or vivacity of the 2001 but a very good wine. Will drink my last in the next ear or so. (2380 views) | | | Tasted by chablis28 on 7/5/2013 & rated 90 points: Decanted which made the nose less petrol and more floral. Lots of little Mosel bubbles in the decanter. Light gold color. We drank this outside on the deck with asian spiced chicken scewers and wish I had kept in some sort of ice bucket. Showed nice depth of fruit and solid acidity. As others have noted, a tad sweet. For my taste, I wish there was something between trocken and Kabinett. The trockens & 1/2 Ts I've had have all been pretty boring. Kabinetts are much more interesting but most seem a tad sweet for my liking. But,I'm nit picking.All and all, a very nice Riesling. (2721 views) | | | Tasted by Redteeth on 6/5/2013: This was in great shape and very enjoyable. (1915 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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)KabinettLowest must sugar content of Prädikat designation resulting in light wines, typically semi-sweet with crisp acidity.Wehlener SonnenuhrLagenbeschreibung:
Sonnenuhr errichtet 1842 durch Jodocus Prüm; Lage trägt Namen seit Beginn des 20. Jahrhunderts. Optimale Süd-Süd-West-Exposition, Steilheit bis zu 60%, gute Wasserversorgung. Faktoren bieten beste Reifebedingungen, sind Grundlage für Erzeugung von Weinen von besonderer Eleganz, Feinheit & Ausdruck.
Boden:
Devonschiefer-Verwitterungsboden; in other words, a light friable (easily breakable) greyish-blue slate with some ferric muddiness between layers. Source--personal observation of site. jh
Layer description:
Sundial erected in 1842 by Jodocus Prüm; Lage has had names since the beginning of the 20th century. Optimal south-southwest exposure, steepness up to 60%, good water supply. Factors offer the best ripening conditions, are the basis for the production of wines of particular elegance, delicacy and expression.
Exact position 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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