I have two bottles. This is the first one opened. Either not the greatest of storage, or 81 just showing it's age and wasn't that spectacular to begin. Nose is great. That Prum Wehlener slate and something past petrol. However, on the palate its just tired and kind of flabby. Drinkable, for the sake of science and curiosity, but not great at this point. We'll see how the other bottle does in the near future.
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Rieslingfeier - Collector's Dinner (Eleven Madison Park, NYC): Seems to pick up where the Kabinett left off; the same complex, mature Mosel flavours and sense of harmony, and again such elegance and lightness on the palate. This is a little deeper and broader than the Kabinett, yet again so precise, delicate and thrilling to drink.
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Dinner with Steve & Barb at Table 16, Greensboro, NC. AP #10-82. This wine continues to amaze me with its consistent performance from bottle to bottle. Medium bodied and loaded with tart green apples. Very long sweet tart finish. Drinking in a beautiful window today and this should remain for several more years. 50+13+13+9+9 = 94
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Beautifull nose of ripe pears and yellow apple, with a hint of petroleum and candied oranges... in the mouth, silky, perfect balance between fruit, minerality and acidity, accacia flower, grany smith and yellow apple, hint of honey... greart wine and amazing how it can preserve the freshness after 30 years!!
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Dinner at Taka Sushi, San Diego, CA. AP #10-82. Dark yellow in color and petrol notes on the nose. The petrol was the perfect indicator of age as this currently drink in what appears to be an adolescent phase. On the medium bodied palate, the overwhelming sensation was bright, crisp green apples. The palate is quite delicate - Prum-typical. Plenty of acidity on the long finish. A wine like this really makes one rethink vintages and aging curves. Does a winery like Prum ever have a bad vintage, or even a mediocre vintage? If a Prum Spatlese from a vintage that nobody has heralded as great or even good is still developing positively at age 29 what is the "optimum" aging for an Auslese from a vintage like 2001 or 2005? I hope someone leaves some of these bottles in well stored conditions beyond the lifetime of anyone reading this so future generations can see what happens to these wines at age 75, 100 or older. I just hope it is not me as I plan to finish mine off during my lifetime! 50+13+13+8.5+8.5 = 93(+?)
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7/2/2021 - decaturwinedude wrote:
Same as last bottle. Pretty sure these weren't treated well before they got to me. Shame.
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10/25/2020 - decaturwinedude wrote: 89 Points
I have two bottles. This is the first one opened. Either not the greatest of storage, or 81 just showing it's age and wasn't that spectacular to begin. Nose is great. That Prum Wehlener slate and something past petrol. However, on the palate its just tired and kind of flabby. Drinkable, for the sake of science and curiosity, but not great at this point. We'll see how the other bottle does in the near future.
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7/17/2019 - pren wrote: 90 Points
两天。似乎有过heat damage，瓶子有点粘，塞子一点凸。塞子很松。但是问喝都没问题。
颜色很深，有老酒的微氧化/苦的味道。riesling的酸和香都在。还不错，但也没有好到哪里去。
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12/13/2018 - JJKinch wrote: 92 Points
White fruit (strong green apple, slight citrus), floral, good acidity. Slight petrol. Nice sugar. Lingering finish. Really enjoyable.
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2/15/2013 - salil wrote: 94 Points
Rieslingfeier - Collector's Dinner (Eleven Madison Park, NYC): Seems to pick up where the Kabinett left off; the same complex, mature Mosel flavours and sense of harmony, and again such elegance and lightness on the palate. This is a little deeper and broader than the Kabinett, yet again so precise, delicate and thrilling to drink.
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7/24/2011 - Decant it wrote: flawed
Corked
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7/19/2011 - JeffGMorris wrote: 94 Points
Dinner with Steve & Barb at Table 16, Greensboro, NC. AP #10-82. This wine continues to amaze me with its consistent performance from bottle to bottle. Medium bodied and loaded with tart green apples. Very long sweet tart finish. Drinking in a beautiful window today and this should remain for several more years. 50+13+13+9+9 = 94
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1/14/2011 - Philippe_C wrote: 94 Points
Beautifull nose of ripe pears and yellow apple, with a hint of petroleum and candied oranges... in the mouth, silky, perfect balance between fruit, minerality and acidity, accacia flower, grany smith and yellow apple, hint of honey... greart wine and amazing how it can preserve the freshness after 30 years!!
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9/16/2010 - JeffGMorris wrote: 93 Points
Dinner at Taka Sushi, San Diego, CA. AP #10-82. Dark yellow in color and petrol notes on the nose. The petrol was the perfect indicator of age as this currently drink in what appears to be an adolescent phase. On the medium bodied palate, the overwhelming sensation was bright, crisp green apples. The palate is quite delicate - Prum-typical. Plenty of acidity on the long finish. A wine like this really makes one rethink vintages and aging curves. Does a winery like Prum ever have a bad vintage, or even a mediocre vintage? If a Prum Spatlese from a vintage that nobody has heralded as great or even good is still developing positively at age 29 what is the "optimum" aging for an Auslese from a vintage like 2001 or 2005? I hope someone leaves some of these bottles in well stored conditions beyond the lifetime of anyone reading this so future generations can see what happens to these wines at age 75, 100 or older. I just hope it is not me as I plan to finish mine off during my lifetime! 50+13+13+8.5+8.5 = 93(+?)
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