Wow. Just stupendous. Medium sweet with all youthful gloss integrated into the body of the wine. Wondeful texture. Depth and complexity for days. Drunk at a party but will serve next bottle in a quiet setting to allow more focus. Great stuff. (97)
Fairly extraordinary wine. Full bodied, medium sweet. Petrol and tropical fruits, gooseberries and grapefruit Backbone of acidity behind, providing structure and lift. Long and some complexity. Drinking beautifully but will improve for many years.
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Rating for drinking now, with some more complexity this has 96+ potential. No detailed note made, but I remember this to be a bit less intense and sweet than the Bernkasteler Badstube from the same year, but otherwise being quite similar.
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This is so good right now. Lovely honeyed red apples with some spice and a beeswaxy mouthfeel. Served with lemon tart but forgot the pud and just kept sipping.
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lovely wine, an excellent counterpoint to the 99 Climens we had immediately before it. Sweet, but good acidity and drive. Apricots, honey and a hint of brown sugar. Faint spritz, but in no way distracting.
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AP 17 07 at 7.5 pabv. From Riedel Riesling glass and Coravin: Almost pure gold, brilliant, transparent, perhaps a little spritz; sheeting but no tears. Lanolin, melted beeswax, apricot flowers, hints of malt and river air. A very '76 kind of entry but perhaps with soaring, persistent acidity keeping the high residua sugar in line, with a spring wildflower honey impression in the very pure botrytis note. Even small sip is palate-coating and has good texture. Not quite as lissome as some Prüm Auslesen from this vineyard. This wine is still a baby and at ten years hasn't even begun to shed its youthful fat. This will give you something of an idea what it was like to drink the '76 late harvest wines in the mid-80s. Very similar notes from the Impitoyabke,
Drink 2024-2034.
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Again outstanding My last bottle served for wife's Bday and went well with great variety of food I feel the clarity of fruit may be less but still there is a brightness in flavor and sweetness that is tantalizing helluva wine still
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AP 17 07. Definitely wouldn't call this a pristine bottle. Capsule severely corroded and cork was projecting about a millimeter. But I saw this as an opportunity to have an amazing wine for absolutely no special occasion at all. Just as rich as the last time I had this back in June. Definitely not for the faint of heart or those who like delicate Rieslings. Very dense and chisled for a Prum, but everything was in amazing balance. Yes, huge fruit and a beerenauslese concentration, but rippling acidity and undergirded with slate. Not quite as lively as last time, but since this bottle exhibited signs of improper storage and possible heat damage, I was thrilled that it was as wonderful as it was.
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AP 17 07. What an amazing wine! I completely agree with Fisch and Rayer's review that this is one of the best commercial bottlings out of this estate. The first day this was a little muted and sweet, but the second day open a certain sharpness and definition entered this wine. No petrol or aged notes whatsoever - only the golden color gave away the age of this wine. Crystal clear flavor definition, ripe, rank with pure botrytis. A monumental wine!
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10 years after Riesling tasting - 2006 (Villa Behr (Wendlingen, Germany)): Opened about 3+h before, not decanted. Clear, golden yellow color. Medium+ intense, developing nose with surprisingly fresh citrus notes, honey, acidity and without the Prüm typical “Sponti” stinker. Sweet, very good, vibrant acidity which gives the whole wine the tension I missed in the Hermannshöhle. Really complex, ripe fruit, a worthy “golden capsule” and a really nice finish of the whole tasting. Has a long life ahead and will continue to develop.
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Pulled this early as it was a leaker. Cork was very soft, soaked through, and eulage as about a quarter inch down from normal. Overall, still in good shape, but glad we pulled it.
Beautiful, took about 10 minutes to get 'right'. Nose of honey, apricot, and peach with some floral undergrowth. Great texture, like heavy velvet. Great balance of acid, fruit, and a slight tinge of sour in the background. Tones of honey suckle and apricot right up front with white peaches and blood orange behind it all. Slight spicy notes to balance it all out.
Not a lot to say other than that no one does wine like Prüm.
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The Prüm Dinner (Chicago, IL): #11-07, 7.5% abv. This has an immense nose of botrytis spice. 2006 was already a botrytis year, and then add the GK selection on top of this, and you know how much botrytis we're talking here. Honeyed, ripe, dense, and massive. But this comes off as a tad too sweet without the requisite acidity to make this into a legendary wine.
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Faint spritz on opening, clear rich botrytis, lovely texture, so full and rich, but balances with a spike of acid on the finish, good now but will blossom in time.
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A magnifficent auslese from a top producer. Medium-dark yellow-gold. Stunning nose of candied apricot, tropical fruits, lime and minerality. Med+ bodied with sweetness perfectly counterbalanced by bright acidity, amazing fruit concentration and an almost endless aftertaste. A masterpiece.
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Has started to develop nicely. Color is deep lemony turning to gold. Nose full of ripe apricots and floral honey complemented with some racy mineral element. Sweet and refreshing palate with high but hiden acidty. Delectable. Very nice pairing with hard salty cheese and even goat cheeese.
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Youthful lemon colour with an expressive not overtly sweet nose delivering honey, quince, grapefruit along some spicy notes. Sweet but not luscious on palate with possibly 60-70 grams of residual sugars demonstrating great finesse and elegance. Delicious pair with cheese.
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Bright, deep gold color. Perfectly detailed white flowers, apricot, peachy aromas introduce deeply slate-laden golden apple with more stone fruits. Thick and rich on the palate but without any undue weight as this is so focused and seamless with waves of complex fruit, showing marvelous depth. Broad in structure yet precise and lifted by perfectly integrated acidity. Young but delicious even now. 95+
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Riesling & Gruner Dinner (Mandu - Washington, DC): Really a shame that this bottle was drank so young. Nose already has deep diesel, orange blossom, lanolin, and meyer lemon. Palate is dense, and just a hair heavier than the 2001 Donnhoff drank alongside this. The sweetness is substantial here, but to Prum's credit it's balanced very well with acidity and minerality. Should evolve over the next 30-40 years.
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Gruner's and Riesling.; 4/3/2011-4/4/2011 (Mandu Washington Dc): Nose of major petrol, tropical, and white flowers, apples. Palate of lemon, tropical fruit, funk, spice, petrol, white flowers, honey. The finish was long. This was pretty fantastic and everything you could want in a desert wine. 94-95
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Gruner Veltliner and Riesling at Mandu (Mandu - Washington, DC): the color is an intense honeyed orange. the fruit is pure and powerful on the nose. i get canided pears, golden apples and apricto, all highlighted with a stony minerality. the palate is viscous, rich and exciting. massive creaminess, golden grahams cereal, apricot puree, honeyed apples, hints of spice. its not at all cloying, which is why i loved this so much. it goes down easily with the acid, and the acid and sweetness linger in perfect balance on an incredibly long finish. that has an incredible 25+ years of development ahead of it.
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Bottle was shipped in the middle of winter and left on the front door in sub freezing temp - no doorbell, no dogs barking, good thing wife was home, still a little miffed about the ninja delivery guy. Cork was a little retracted but no signs of breech. With some trepidation, pop the cork tonite and was pleasantly surprised. Prominent initial nose of petrol, then comes a rich bouquet of ripe pear, peach and jasmine? A little spritz in the glass, on the palate, ripe candied pear, granny smith apple and tropical fruit. Crisp acidity balanced the auslese sweetness, although there is almost a viscous sweetness, its was never cloying. One of the best auslese I have ever had.
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Drank from a 375ml. Popped and poured. We probably drank this far too early, but what a remarkable bottle of wine. The nose was a decadent mix of orange marmalade, heather honey, and sweet apple. The body was absolutely perfectly balanced -- more honey, wild flowers, and honeysuckle. It had a really neat blend of buttery (?) smoothness with a balancing acidity which allowed it to never be cloying. The finish was more honeysuckle and a hint of dried apricot. We had this crab stuffed tilapia and a garden salad. For $32, I would buy as many bottles of this as possible!
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Light greenish yellow. Has begun to exhibit tertiary aromas or was it bottle sickness? When opened some rather heavy musky aromas clouded the purity of ripe fruit that lay underneath. Has also started to gain body. Is it a fault or just a stage in its evolution? Prum is accused often for inconsistency and bottle variation, however the wine cleared after a while and it was delectable. Complex and pure, sweet and light, refreshing with long aftertaste of pure grapey aromas along with honey and flower blossoms. Rounded in the mouth with balance in all its elements, alcohol is of course low...
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I was a little nervous as this showed signs of leakage, with a sticky capsule. No need to worry, the wine was fine. No significant sulfur on the nose, just minerals and fruit. This wine drinks like pure nectar of apple/pear, slathered with chalk and minerals, finishing with barely perceptble acidity that makes the wine weightless. The rich fruit and Auslese sweetness are perfectly balanced by firm acidity. I think the latent acidity will reveal itself as the wine ages and primary fruit mellows. Nonetheless, so easy to drink now.
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Deutschland (Wine Exchange - Orange, CA): This Prum seems to offer what I was looking for from the Gerhard. The bouquet offers stunning stone and slate driven notes overlaying the sweet fruit aromas of apple, pear, and peach. The palate is glossy and honeyed with superb acidity lifting the endless flavors of guava, mango, stone fruits, and spices. As the flavors continue they turn to brown sugar on the finish and finally an almost glue-like impression at the very end. This wine is really quite amazing because the Auslese level fruit density is combined with striking minerality, which in my experience is a unique phenomenon.
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Mix of Wines -- 2006 and others (Roberts House): My WOTN. When I first opened the bottle, I was worried it was a flawed wine. It must have been the sulfur, although I am used to expecting that out of the Prums. This was a little flabby, but just a knockout wine. A delightful spritziness that helped keep it from getting cloying, along with the medium(+) acidity although there is a lot of sugar in this. Floral notes, caramel covered pear. Medium(+) finish.
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Smorgasbord of Wines With Focus on 2006 (Our House (2033 Brandywine)): Excellent. Very concentrated with everlasting finish. After initial petrol blew off, this was loaded on the nose. Minerals, sweet tropical fruit, apricot and citrus. Concentrated and powerful but delicate on the palate with loads of minerality and fruit. Could use a bit more acidity, but this had great length and should drink well for decades.
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Very light straw colour. Very young and fresh sweet floral aromas, a hint of CO2 in the mouth. Very refreshing, the closest you can get to grape must. Purity of aromas and taste. A bottle can go down in seconds...
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I can't score this one because I drink it with a pomegrate souffle that was too sweet for the wine. There was obvious density (in both) but I didn't get much beyond that.
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Riesling Tasting - Dry and German Auslese (Home): This was part of a blind 2006 Prum Auslese tasting. The other wines tasted: Wehlener Sonnenuhr, Graacher Himmelreich and Graacher Himmelreich Goldkapsel. This was a super wine. Deep gold color. A nose of wet carpet, minerals, fruit and marijuana (no joke). The palate was absolutely stunning. Minerals, peach, creamy and thick in the mouth. Paired exceptionally well with some softer cheeses. It was layered and complex, as new flavors evolved as it stayed in the mouth. Low acidity is a problem, as the sweetness tended to dominate at times. The finish was incredible -- kept going. The general consensus is that this is an incredible "half glass" type wine -- probably too sweet and overpowering right now to drink more than 1/2 to one glass at a time. The Graachers are tasting better than the Wehleners right now. The Graachers seemed to have a bit more structure and acidity.
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David Bowler Spring 2008 "Rudipalooza" Wine Tasting (New York City): Light lemon color. Sulfured nose. On the palate, pungent foresty elements along with loads of berries and cream, almost like a semi-sweet strawberry shortcake, with a slight chlorine note; delicacy and power with the acidity to cut through the sweetness.
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Drank over two days -- the first day, lots of sulfur, with fruit cocktail syrup underneath -- seemed somewhat simple. But as the wine warmed up, the nose started to dance with peach, apricot, and honey. The second day this was really good -- again, I started it too cold, but the nose and palate had tons of stone fruit, apple, lime, and stone. And the finish... it could not be stopped... 90 seconds at least, and I think even longer. Phenomenal wine. Only thing missing is that it could use a touch more acid.
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7/31/2023 - dbkitc wrote: 97 Points
Wow. Just stupendous. Medium sweet with all youthful gloss integrated into the body of the wine. Wondeful texture. Depth and complexity for days. Drunk at a party but will serve next bottle in a quiet setting to allow more focus. Great stuff. (97)
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7/6/2023 - Philip67 Likes this wine: 95 Points
Fairly extraordinary wine. Full bodied, medium sweet. Petrol and tropical fruits, gooseberries and grapefruit Backbone of acidity behind, providing structure and lift. Long and some complexity. Drinking beautifully but will improve for many years.
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1/31/2023 - Peter Spijker Likes this wine: 94 Points
Rating for drinking now, with some more complexity this has 96+ potential. No detailed note made, but I remember this to be a bit less intense and sweet than the Bernkasteler Badstube from the same year, but otherwise being quite similar.
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10/30/2022 - lostgeographer wrote: 94 Points
This is so good right now. Lovely honeyed red apples with some spice and a beeswaxy mouthfeel. Served with lemon tart but forgot the pud and just kept sipping.
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8/19/2022 - Chrisinroch wrote:
Passive cellar since release. Delicious wine, lots of lanolin. JJ Prum is a MACHINE! So consistent.
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5/30/2019 - lennyB34 Likes this wine: 93 Points
lovely wine, an excellent counterpoint to the 99 Climens we had immediately before it. Sweet, but good acidity and drive. Apricots, honey and a hint of brown sugar. Faint spritz, but in no way distracting.
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6/4/2017 - Stefanos T. Likes this wine: 95 Points
Great wine, sweet, floral, elegant, great with soft goat cheese. Has been ready to drink from bottling and is still developing.
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12/13/2016 - bajayngo wrote:
Sweet jesus this is liquid gold. So many sweet layer fruit notes but perfect acids on the back end. Will age for 100yrs.
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12/10/2016 - Motz wrote: 92 Points
Expressive and suave. Smells and tastes as it should. Acid is present but not especially pronounced. A fine Mosel Auslese.
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10/5/2016 - sweetstuff wrote: 96 Points
AP 17 07 at 7.5 pabv. From Riedel Riesling glass and Coravin: Almost pure gold, brilliant, transparent, perhaps a little spritz; sheeting but no tears. Lanolin, melted beeswax, apricot flowers, hints of malt and river air. A very '76 kind of entry but perhaps with soaring, persistent acidity keeping the high residua sugar in line, with a spring wildflower honey impression in the very pure botrytis note. Even small sip is palate-coating and has good texture. Not quite as lissome as some Prüm Auslesen from this vineyard. This wine is still a baby and at ten years hasn't even begun to shed its youthful fat. This will give you something of an idea what it was like to drink the '76 late harvest wines in the mid-80s. Very similar notes from the Impitoyabke,
Drink 2024-2034.
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10/2/2016 - VoteferPedro wrote: 93 Points
Again outstanding
My last bottle served for wife's Bday and went well with great variety of food
I feel the clarity of fruit may be less but still there is a brightness in flavor and sweetness that is tantalizing
helluva wine still
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9/29/2016 - Stevelayden Likes this wine: 96 Points
AP 17 07. Definitely wouldn't call this a pristine bottle. Capsule severely corroded and cork was projecting about a millimeter. But I saw this as an opportunity to have an amazing wine for absolutely no special occasion at all. Just as rich as the last time I had this back in June. Definitely not for the faint of heart or those who like delicate Rieslings. Very dense and chisled for a Prum, but everything was in amazing balance. Yes, huge fruit and a beerenauslese concentration, but rippling acidity and undergirded with slate. Not quite as lively as last time, but since this bottle exhibited signs of improper storage and possible heat damage, I was thrilled that it was as wonderful as it was.
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6/25/2016 - Stevelayden Likes this wine: 97 Points
AP 17 07. What an amazing wine! I completely agree with Fisch and Rayer's review that this is one of the best commercial bottlings out of this estate. The first day this was a little muted and sweet, but the second day open a certain sharpness and definition entered this wine. No petrol or aged notes whatsoever - only the golden color gave away the age of this wine. Crystal clear flavor definition, ripe, rank with pure botrytis. A monumental wine!
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5/27/2016 - NoTrollingerPlease Likes this wine: 94 Points
10 years after Riesling tasting - 2006 (Villa Behr (Wendlingen, Germany)): Opened about 3+h before, not decanted.
Clear, golden yellow color. Medium+ intense, developing nose with surprisingly fresh citrus notes, honey, acidity and without the Prüm typical “Sponti” stinker.
Sweet, very good, vibrant acidity which gives the whole wine the tension I missed in the Hermannshöhle. Really complex, ripe fruit, a worthy “golden capsule” and a really nice finish of the whole tasting. Has a long life ahead and will continue to develop.
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2/1/2016 - morpheusrising Likes this wine: 96 Points
Pulled this early as it was a leaker. Cork was very soft, soaked through, and eulage as about a quarter inch down from normal. Overall, still in good shape, but glad we pulled it.
Beautiful, took about 10 minutes to get 'right'. Nose of honey, apricot, and peach with some floral undergrowth. Great texture, like heavy velvet. Great balance of acid, fruit, and a slight tinge of sour in the background. Tones of honey suckle and apricot right up front with white peaches and blood orange behind it all. Slight spicy notes to balance it all out.
Not a lot to say other than that no one does wine like Prüm.
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1/23/2015 - acyso wrote: 90 Points
The Prüm Dinner (Chicago, IL): #11-07, 7.5% abv. This has an immense nose of botrytis spice. 2006 was already a botrytis year, and then add the GK selection on top of this, and you know how much botrytis we're talking here. Honeyed, ripe, dense, and massive. But this comes off as a tad too sweet without the requisite acidity to make this into a legendary wine.
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7/13/2013 - Russell Faulkner wrote:
Faint spritz on opening, clear rich botrytis, lovely texture, so full and rich, but balances with a spike of acid on the finish, good now but will blossom in time.
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3/2/2013 - Lessthanzero wrote: 94 Points
Rich and sweet. Too late in the night to take notes.
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12/31/2012 - Yiannis wrote: 97 Points
A magnifficent auslese from a top producer. Medium-dark yellow-gold. Stunning nose of candied apricot, tropical fruits, lime and minerality. Med+ bodied with sweetness perfectly counterbalanced by bright acidity, amazing fruit concentration and an almost endless aftertaste. A masterpiece.
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12/31/2012 - Stefanos T. wrote: 96 Points
Has started to develop nicely. Color is deep lemony turning to gold. Nose full of ripe apricots and floral honey complemented with some racy mineral element. Sweet and refreshing palate with high but hiden acidty. Delectable. Very nice pairing with hard salty cheese and even goat cheeese.
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12/31/2012 - Dokken wrote: 94 Points
Youthful lemon colour with an expressive not overtly sweet nose delivering honey, quince, grapefruit along some spicy notes. Sweet but not luscious on palate with possibly 60-70 grams of residual sugars demonstrating great finesse and elegance. Delicious pair with cheese.
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1/31/2012 - Xavier94 wrote: 95 Points
Bright, deep gold color. Perfectly detailed white flowers, apricot, peachy aromas introduce deeply slate-laden golden apple with more stone fruits. Thick and rich on the palate but without any undue weight as this is so focused and seamless with waves of complex fruit, showing marvelous depth. Broad in structure yet precise and lifted by perfectly integrated acidity. Young but delicious even now. 95+
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10/14/2011 - Zweder Likes this wine: 94 Points
Artadi tasting. The son of the producer came over to join us. (@ WB): Yellow tropical fruits, flowers. So clean and beautifully elegant. Perfect harmony. Beautiful balance between acidity and sweetness.
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9/25/2011 - portobellovines wrote: 89 Points
yup - still too young.
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9/14/2011 - portobellovines wrote: 89 Points
not nearly ready - but promising in every dimension
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9/11/2011 - ews3 wrote: 96 Points
concentrated peach syrup. honey. light citrus juice notes. delicious. long long finish. paired magnificently with some sugared peach slices.
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6/24/2011 - ews3 wrote: 94 Points
not up to previous bottles. nice flavor profile, but the finish was not as memorable as i remember -- it went for a while, but then fizzled out.
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4/3/2011 - tooch wrote: 93 Points
Riesling & Gruner Dinner (Mandu - Washington, DC): Really a shame that this bottle was drank so young. Nose already has deep diesel, orange blossom, lanolin, and meyer lemon. Palate is dense, and just a hair heavier than the 2001 Donnhoff drank alongside this. The sweetness is substantial here, but to Prum's credit it's balanced very well with acidity and minerality. Should evolve over the next 30-40 years.
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4/3/2011 - manonthemoon wrote: 95 Points
Gruner's and Riesling.; 4/3/2011-4/4/2011 (Mandu Washington Dc): Nose of major petrol, tropical, and white flowers, apples.
Palate of lemon, tropical fruit, funk, spice, petrol, white flowers, honey.
The finish was long.
This was pretty fantastic and everything you could want in a desert wine.
94-95
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4/3/2011 - isaacjamesbaker wrote: 95 Points
Gruner Veltliner and Riesling at Mandu (Mandu - Washington, DC): the color is an intense honeyed orange. the fruit is pure and powerful on the nose. i get canided pears, golden apples and apricto, all highlighted with a stony minerality. the palate is viscous, rich and exciting. massive creaminess, golden grahams cereal, apricot puree, honeyed apples, hints of spice. its not at all cloying, which is why i loved this so much. it goes down easily with the acid, and the acid and sweetness linger in perfect balance on an incredibly long finish. that has an incredible 25+ years of development ahead of it.
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2/4/2011 - tripkirby wrote: 95 Points
Bottle was shipped in the middle of winter and left on the front door in sub freezing temp - no doorbell, no dogs barking, good thing wife was home, still a little miffed about the ninja delivery guy. Cork was a little retracted but no signs of breech. With some trepidation, pop the cork tonite and was pleasantly surprised. Prominent initial nose of petrol, then comes a rich bouquet of ripe pear, peach and jasmine? A little spritz in the glass, on the palate, ripe candied pear, granny smith apple and tropical fruit. Crisp acidity balanced the auslese sweetness, although there is almost a viscous sweetness, its was never cloying. One of the best auslese I have ever had.
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12/4/2010 - TMacpherson wrote: 96 Points
Drank from a 375ml. Popped and poured. We probably drank this far too early, but what a remarkable bottle of wine. The nose was a decadent mix of orange marmalade, heather honey, and sweet apple. The body was absolutely perfectly balanced -- more honey, wild flowers, and honeysuckle. It had a really neat blend of buttery (?) smoothness with a balancing acidity which allowed it to never be cloying. The finish was more honeysuckle and a hint of dried apricot. We had this crab stuffed tilapia and a garden salad. For $32, I would buy as many bottles of this as possible!
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11/25/2010 - VoteferPedro wrote:
delicious; balanced. served as aperitif for Thanksgiving. Outstanding
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8/12/2010 - Stefanos T. wrote: 94 Points
Light greenish yellow. Has begun to exhibit tertiary aromas or was it bottle sickness? When opened some rather heavy musky aromas clouded the purity of ripe fruit that lay underneath. Has also started to gain body. Is it a fault or just a stage in its evolution? Prum is accused often for inconsistency and bottle variation, however the wine cleared after a while and it was delectable. Complex and pure, sweet and light, refreshing with long aftertaste of pure grapey aromas along with honey and flower blossoms. Rounded in the mouth with balance in all its elements, alcohol is of course low...
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7/2/2010 - rmodak wrote: 95 Points
I was a little nervous as this showed signs of leakage, with a sticky capsule. No need to worry, the wine was fine. No significant sulfur on the nose, just minerals and fruit. This wine drinks like pure nectar of apple/pear, slathered with chalk and minerals, finishing with barely perceptble acidity that makes the wine weightless. The rich fruit and Auslese sweetness are perfectly balanced by firm acidity. I think the latent acidity will reveal itself as the wine ages and primary fruit mellows. Nonetheless, so easy to drink now.
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6/10/2010 - LeechDogg wrote: 93 Points
Nice wine, could use some more acid. Full mouth feel.
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5/22/2010 - Badfish wrote: 96 Points
Deutschland (Wine Exchange - Orange, CA): This Prum seems to offer what I was looking for from the Gerhard. The bouquet offers stunning stone and slate driven notes overlaying the sweet fruit aromas of apple, pear, and peach. The palate is glossy and honeyed with superb acidity lifting the endless flavors of guava, mango, stone fruits, and spices. As the flavors continue they turn to brown sugar on the finish and finally an almost glue-like impression at the very end. This wine is really quite amazing because the Auslese level fruit density is combined with striking minerality, which in my experience is a unique phenomenon.
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4/3/2010 - ews3 wrote: 95 Points
Mix of Wines -- 2006 and others (Roberts House): My WOTN. When I first opened the bottle, I was worried it was a flawed wine. It must have been the sulfur, although I am used to expecting that out of the Prums. This was a little flabby, but just a knockout wine. A delightful spritziness that helped keep it from getting cloying, along with the medium(+) acidity although there is a lot of sugar in this. Floral notes, caramel covered pear. Medium(+) finish.
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4/3/2010 - jrobs7777 wrote: 94 Points
Smorgasbord of Wines With Focus on 2006 (Our House (2033 Brandywine)): Excellent. Very concentrated with everlasting finish. After initial petrol blew off, this was loaded on the nose. Minerals, sweet tropical fruit, apricot and citrus. Concentrated and powerful but delicate on the palate with loads of minerality and fruit. Could use a bit more acidity, but this had great length and should drink well for decades.
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11/21/2009 - VoteferPedro wrote:
Great length and purity of fruit. Asra felt it was a guava
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11/4/2009 - Stefanos T. wrote: 96 Points
Very light straw colour. Very young and fresh sweet floral aromas, a hint of CO2 in the mouth. Very refreshing, the closest you can get to grape must. Purity of aromas and taste. A bottle can go down in seconds...
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5/23/2009 - sdr wrote:
I can't score this one because I drink it with a pomegrate souffle that was too sweet for the wine. There was obvious density (in both) but I didn't get much beyond that.
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9/13/2008 - jrobs7777 wrote: 92 Points
Riesling Tasting - Dry and German Auslese (Home): This was part of a blind 2006 Prum Auslese tasting. The other wines tasted: Wehlener Sonnenuhr, Graacher Himmelreich and Graacher Himmelreich Goldkapsel. This was a super wine. Deep gold color. A nose of wet carpet, minerals, fruit and marijuana (no joke). The palate was absolutely stunning. Minerals, peach, creamy and thick in the mouth. Paired exceptionally well with some softer cheeses. It was layered and complex, as new flavors evolved as it stayed in the mouth. Low acidity is a problem, as the sweetness tended to dominate at times. The finish was incredible -- kept going. The general consensus is that this is an incredible "half glass" type wine -- probably too sweet and overpowering right now to drink more than 1/2 to one glass at a time. The Graachers are tasting better than the Wehleners right now. The Graachers seemed to have a bit more structure and acidity.
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6/19/2008 - Mlermontov wrote: 94 Points
David Bowler "Rudipalooza" - 2007 German Wines (tribecca): elegant, rich, peaches and cream, floral, timeless... essence of Mosel and well...of PRUM :)
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6/17/2008 - dougsmith wrote: 94 Points
David Bowler Spring 2008 "Rudipalooza" Wine Tasting (New York City): Light lemon color. Sulfured nose. On the palate, pungent foresty elements along with loads of berries and cream, almost like a semi-sweet strawberry shortcake, with a slight chlorine note; delicacy and power with the acidity to cut through the sweetness.
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3/30/2008 - Mlermontov wrote: 94 Points
David Bowler Spring Tasting; 3/26/2008-3/30/2008 (Tribecca Grill): WOW - layers of fruit and mineral, bursting with complexity... Will be a star IN many years and FOR many years.
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2/5/2008 - ews3 wrote: 97 Points
Drank over two days -- the first day, lots of sulfur, with fruit cocktail syrup underneath -- seemed somewhat simple. But as the wine warmed up, the nose started to dance with peach, apricot, and honey. The second day this was really good -- again, I started it too cold, but the nose and palate had tons of stone fruit, apple, lime, and stone. And the finish... it could not be stopped... 90 seconds at least, and I think even longer. Phenomenal wine. Only thing missing is that it could use a touch more acid.
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