From half bottle. A little fizz upon opening, nothing lasting. Apricots, petrol and tropical fruit salad on the nose. A heavyweight, almost oily body with generous sweet fruit. Ample acidity on the finish. Just for fun, I’ll try to keep another bottle around for 5-10 more years…
7.5% abv. AP 13. 375ml. 65° F. Open 24 hours ago. This wine drinks better in November night than it does in April pastel. Fat textured and dry, with over-productive assertions of glycerin green pineapple, white peach, maraschino, and chocolate butter; startling eruptions of crystalline salts and calcium; rosin-yellow Boden; fruit and herb action is liberated and active. Passionfruit; remarkable clarity of mineral; long attenuated and fat-fluid finish. Putty. It might be time to wait another year or two before opening the next bottle.
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Nose is a delight - exotic fruit with petrol notes and white flowers. Has some serious drive and acidity to back up the lycees/ mango/ lime curd. Delightful.
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From 375ml. They say sweeter grapes can mask terroir, especially in the Mosel. They say Kabinett is the key to understanding these vineyards. This wine belies that supposition. 7.5% abv. AP 13. Pretty. Cream, pineapple, pear and lemon candy hoisted on a sleepy fizz of straw gold. Baked, slate crust. Hydrating, juicy rushes of orchard blossom. Bing cherries. Marzipan. Calcium. Apricot. Thorough, penetrating acidity. Chardonnay-like glycerin—nothing syrupy. I’m a little surprised to find no sensation of sulfur here—not a trace. I'll assume the half-bottle format helped advance it's readiness to drink, suitable in 2022, but I'll keep more for drinking in the 2030s.
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Pear and soft petrol on the pillowy, silky palate, a little tingle of frisse initially, not a ton of acid at the moment, but a long honeyed finish remains - but delicate and delicious
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The color was pale straw. There was no bouquet. I was very disappointed with this bottle. It was not like prior year ausleses from this vineyard and producer. There was minimal sweetness. the fruit was minimal. There was a mild effervescence which, though interesting, did not compensate for the lack of expected honey sweetness that I have experienced in the past. OK, but not worth the price.
From Coravin. Medium minus intensity aromas of sulphur, perhaps even a touch of cork taint, over apple and custard apple and a little stony minerality. Plenty of acid to offset the sugary ripe apple. As simple as you'd expect a wine this young to be. Acid sugar balance more to the sharp side. Pleasant if not very young.
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Bibendum Portfolio Tasting 2019: Lifted nose with orange, apple and pear along with some spices. Full of energy on the palate, ripe fruit with lovely acidity. Could drink this any day and be very happy.
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JJ Prum - 2017 range tasting: Spice, orange, sea spray and papaya. Palate shows off excellent balance, the higher ripeness here means the acid doesn't seem as prominent but it is in the background pushing the wine through to the finish. Get a real sense of the clarity and purity of the fruit here. With air and time in the glass this rises up and shows immense potential.
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AP 13 18. Surprisingly generous for a newly released Prum Auslese. Unlike the 2016 release, this was approachable immediately and with very little decant time. Beautifully ripe fruit bolstered by an eruption of spritz and acidity. Some vintners were somewhat awkward in their incorporation of botrytis, but Prum knocked it out of the park this year.
Perhaps lacking a bit of the subtlety of some other recent Prum vintages (2015, 2013) and this boldness is holding my score back a bit in comparison to those sensational vintages. Once this integrates its sweetness a bit this will be world-changing.
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1/14/2024 - Zoomin Z Likes this wine: 92 Points
From half bottle. A little fizz upon opening, nothing lasting. Apricots, petrol and tropical fruit salad on the nose. A heavyweight, almost oily body with generous sweet fruit. Ample acidity on the finish. Just for fun, I’ll try to keep another bottle around for 5-10 more years…
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11/11/2023 - Putnam Weekley Likes this wine: 94 Points
7.5% abv. AP 13. 375ml. 65° F. Open 24 hours ago.
This wine drinks better in November night than it does in April pastel. Fat textured and dry, with over-productive assertions of glycerin green pineapple, white peach, maraschino, and chocolate butter; startling eruptions of crystalline salts and calcium; rosin-yellow Boden; fruit and herb action is liberated and active. Passionfruit; remarkable clarity of mineral; long attenuated and fat-fluid finish. Putty. It might be time to wait another year or two before opening the next bottle.
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8/12/2023 - matt3taras Likes this wine: 90 Points
Full bodied, kinda sticky, feels very light, honeydew, pineapple, fresh nectar, and wildflowers.
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4/6/2023 - Danger dynamix Likes this wine: 93 Points
Nose is a delight - exotic fruit with petrol notes and white flowers. Has some serious drive and acidity to back up the lycees/ mango/ lime curd. Delightful.
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3/16/2023 - Putnam Weekley Likes this wine: 94 Points
7.5% abv. AP 13. 375ml. Startling broken slate perfume. Stone bleeding salted white fruit. Starchy sweet melon. Pear. Strawberry. Very drinkable. Uncluttered. Marine.
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1/16/2022 - Putnam Weekley Likes this wine: 94 Points
From 375ml. They say sweeter grapes can mask terroir, especially in the Mosel. They say Kabinett is the key to understanding these vineyards. This wine belies that supposition. 7.5% abv. AP 13. Pretty. Cream, pineapple, pear and lemon candy hoisted on a sleepy fizz of straw gold. Baked, slate crust. Hydrating, juicy rushes of orchard blossom. Bing cherries. Marzipan. Calcium. Apricot. Thorough, penetrating acidity. Chardonnay-like glycerin—nothing syrupy. I’m a little surprised to find no sensation of sulfur here—not a trace. I'll assume the half-bottle format helped advance it's readiness to drink, suitable in 2022, but I'll keep more for drinking in the 2030s.
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3/10/2021 - EpochMD Likes this wine: 94 Points
Pear and soft petrol on the pillowy, silky palate, a little tingle of frisse initially, not a ton of acid at the moment, but a long honeyed finish remains - but delicate and delicious
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8/9/2020 - dssmith wrote: 79 Points
The color was pale straw. There was no bouquet. I was very disappointed with this bottle. It was not like prior year ausleses from this vineyard and producer. There was minimal sweetness. the fruit was minimal. There was a mild effervescence which, though interesting, did not compensate for the lack of expected honey sweetness that I have experienced in the past. OK, but not worth the price.
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1/21/2020 - chatters wrote:
From Coravin. Medium minus intensity aromas of sulphur, perhaps even a touch of cork taint, over apple and custard apple and a little stony minerality. Plenty of acid to offset the sugary ripe apple. As simple as you'd expect a wine this young to be. Acid sugar balance more to the sharp side. Pleasant if not very young.
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9/24/2019 - CamWheeler wrote: 93 Points
Bibendum Portfolio Tasting 2019: Lifted nose with orange, apple and pear along with some spices. Full of energy on the palate, ripe fruit with lovely acidity. Could drink this any day and be very happy.
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6/18/2019 - CamWheeler wrote: 93 Points
JJ Prum - 2017 range tasting: Spice, orange, sea spray and papaya. Palate shows off excellent balance, the higher ripeness here means the acid doesn't seem as prominent but it is in the background pushing the wine through to the finish. Get a real sense of the clarity and purity of the fruit here. With air and time in the glass this rises up and shows immense potential.
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3/25/2019 - Stevelayden Likes this wine: 95 Points
AP 13 18. Surprisingly generous for a newly released Prum Auslese. Unlike the 2016 release, this was approachable immediately and with very little decant time. Beautifully ripe fruit bolstered by an eruption of spritz and acidity. Some vintners were somewhat awkward in their incorporation of botrytis, but Prum knocked it out of the park this year.
Perhaps lacking a bit of the subtlety of some other recent Prum vintages (2015, 2013) and this boldness is holding my score back a bit in comparison to those sensational vintages. Once this integrates its sweetness a bit this will be world-changing.
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