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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 26 notes) - hiding notes with no text | | | Tasted by Vinnut on 4/6/2024 & rated 93 points: Light pale golden yellow in color. Full, forward & fragrant nose of ripe fruit aromas of sweet peaches, pears & apples with overtones of floral notes of honeysuckle, orange zest, honey, spices, minerals & touch of slate in the background. Medium bodied with a very good concentration of well balanced & smooth texture, zesty, ripe fruit flavors of stone fruits of yellow peaches, apricots & nectarines with citrus notes, honey, spices, chalky & minerals. Excellent balance between the sweetness & the firm acidity. Lingering crisp finish. Drinks quite well at present but should develop further with additional aging. [A.P. Nr. 2 576 511 09 22; Alc. 7.5%] (2456 views) | | | Tasted by Bolognese Diner on 3/26/2024 & rated 91 points: It's evident how these wines are meant to age.
Si capisce quanto questi vini siano fatti per invecchiare. (2734 views) | | | Tasted by WineScars on 3/20/2024 & rated 93 points: like if a just ripe peach were depicted to you strung together out of individual photons.. stone polished down its finest grain.. a wavy energetic drive from the acidity.. grapefruit and pith to end (2741 views) | | | Tasted by Johnny from Spotify on 3/6/2024 & rated 95 points: This is my kind of Riesling!
Love the producer, and the style! Just ordered more, before it goes empty in stock :)
Pineapple, red, sweet apples, ripe, but just ripe fruits. Papaya, mango, white peach, star fruit and golden pear. Slaty, stony and refreshing. Brilliant acidity, but not too high. Perfectly balanced, great for a glass at the terrace, or with Asian food (odon noodles, sushi, umami dishes)
I could drink this all week long!! (2968 views) | | | Tasted by Realityrichard on 3/3/2024 & rated 93 points: Transparent im Glas. Steht da wie ganz frisch abgefüllt. Balancierte Süß-Säure, keine Spätlese oder quietschsüße Kabi Variation. Reifepotential ohne Ende. Lange nicht am Höhepunkt, aktuell vermutlich viel zu schade ihn zu trinken. Da machen auch Vertreter beim halben Preis genau so viel Spaß. Probiere die nächste ab 2029 und später zu trinken. (2814 views) | | | Tasted by Nora123 on 2/14/2024 & rated 93 points: On the nose, there is a very restrained Sponti stinker, followed by ripe yellow fruit and subtle green apple, wet stone and a restrained hint of caraway and curry.
The wine is still rather restless on the palate on the first day, but improves on the second and even better on the third. This is a very lively wine. At first it is full-bodied, creamy with peach and a little pineapple, lots of minerality and a restrained and elegant, feather-light sweetness. Later comes a lime-like, quite strong acidity, which turns the wine into a delicate wine and provides a nice counterpoint to the initial fullness.
This is a really beautiful Kabinett that will need a few more years to find its feet. The components are still a little side by side, but the beginnings are great. (2302 views) | | | Tasted by Dale M on 2/3/2024 & rated 94 points: Decanted half a day – and it could likely have sat there for a week plus in the decanter with no worse for the wear. Like a few high end 2021's I have had so far – the color… so clear and transparent and quite frankly deceptive as to what is soon to unfurl once it goes in the pie hole. Tightly coiled, but the raw material is tremendous, white stone fruits, slate and acidity for days………it doesn’t really register with me on any type of sweetness scale though I know its present – just pushed way in the back ground. Is this what Kab used to taste like as is often referenced in TN’s and other musings on the current state of Pradikat wines???? I loved it. Served with coconut cauliflower crisp, blanched green beans with lemon sesame sauce and ginger and carrot soup. Perfect match. (3023 views) | | | Tasted by morv on 9/19/2023 & rated 94 points: Fresh nose with lime, peaches, fennel seeds and herbs. Intriguing. Palate is high in acidity but mellows down by the residual sugar. Very nice sweet/sour play with loads of energy. Probably one of the best Kabinett I ever tasted. (4128 views) | | | Tasted by Invest on 9/14/2023 & rated 95 points: Energetic, the sweet fruit is balanced by a perfect natural acidity, incredible drink animating, white fruit, hints of vanilla, cool, there is a lot to discover.
Sweet Kabinett from Moselle at its best, brilliant! (3665 views) | | | Tasted by Ben Christiansen on 8/9/2023: Also kinda has an aged Ferne smell to the nose. Sorta an aged smell to it. And crispy on the palate. Very crispy. (3890 views) | | | Tasted by Seth Rosenberg on 7/2/2023 & rated 95 points: Day 2. This was really sour and ornery last night so I waited until today and gave it a good shake. Beautiful nose of peach, red apple, lime, sponti, kaffir lime, vanilla creme, stately minerals. It’s very light on its feet but also creamy and deep. Great on the palate as well. Full of sweet orchard fruits and tart lime. Dusty minerals with some saline. Lime pith. This is classic and light and also packed full of flavor. Crisp and exciting. Some wonderful creme notes when trilled. The finish is long and electric, tart and limey and pithy. Nose 5.5/6, Palate - 5.5/6, Finish - 5/6, Je ne Sais Quoi - 1.5/2 = 17.5/20. (4260 views) | | | Tasted by aagrawal on 5/3/2023 & rated 92 points: Lemon yellow; aromatic, some sulfur at first which blows off, peaches and lime; medium bodied, vibrant medium-plus acidity, nice sweetness, low alcohol, lemon-lime, interestingly a bit of lychee/tropical; medium-long finish. Young but a lot of potential. 92 (3236 views) | | | Tasted by Richard P Howden on 5/3/2023 & rated 92 points: A little funk at first but then blows off. Richer somehow than the ‘15, higher acid but very good. Interesting, I wonder if this will integrate or maintain vibrancy. I’m still really enjoying it. (3908 views) | | | Tasted by Joshvoulters on 4/13/2023 & rated 92 points: Howard Ripley German Portfolio Tasting (11 Cavendish Square): Great balance and powerful acidity, structure and ripeness. Mineral cut with notes of passion fruit, apple, lemon pith. A long and bracing finish. (3703 views) | | | Tasted by acyso on 3/26/2023 & rated 93 points: Heater week; 3/26/2023-4/3/2023 (Chicago, IL): #09-22, 7.5% abv. I think I liked this more than most others today -- it's not quite as unmistakably Prüm as some of the older wines have been. Likely owing to the vintage, this shows a lot racier and green, with plenty of electricity already. It's a lighter style, and reminds me a little bit of 2013 with its intensely high acids. All that said, it's been ages since I've had a young Prüm (and by that I mean on release) and my perceptions are possibly quite skewed some way or another. (4656 views) | | | Tasted by AJBurt on 3/9/2023 & rated 93 points: Basically everything positive that’s listed below. This is really fun to drink now but will gain over time. Super impressive. Loving ‘21 from Prum. (3111 views) | | | Tasted by sh6k on 3/5/2023 & rated 94 points: Tight electric lime and mineral and tropical fruits and tons of acid and restrained sweetness and a touch of effervescence. Electric and cuts like a knife. (Damnit — I said “electric” already. It must be true) (2865 views) | | | Tasted by Richard P Howden on 2/6/2023 & rated 92 points: Similar to last bottle but more lime and grapefruit and intensity on the finish. (3194 views) | | | Tasted by Goody01 on 2/1/2023 & rated 91 points: Noch zu erstellen (2688 views) | | | Tasted by FiggySmalls on 2/1/2023: nice and fragrant. full on ripe pear and lemon curd. nearly clear in the glass and no effervescence, sulfur, or diesel perceived.
could settle down/integrate more but in a good early drinking phase. acid dominates everything at this point but not too unpleasantly. it's a joy to drink.
pnp vs half a day open= no difference.
can use time to integrate, but the parts are there in spades. (2864 views) | | | Tasted by grizzlywine on 1/29/2023 & rated 91 points: Loads of gasoline and reduction in the nose. I love drinking young kabinett, but this needs time to settle. Excellent acid to pair with a very ripe backbone. Shows the promise of the vintage, but still unresolved. (2679 views) | | | Tasted by Richard P Howden on 1/2/2023 & rated 91 points: Honeysuckle, apple, lemon and honey nose with a beautiful freshness. Good apple herbs and lemon palate with long crunchy tart finish. Acid nice and in bed balance - fresh and mouth watering. Don’t see anything excessive, just a classy Kab. (2849 views) | | | Tasted by lepetitchateau on 9/15/2022 & rated 95 points: Purity and harmony. Seems odd to me that others have rated this lower - it is brilliance in the bottle. (2647 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Anne Krebiehl MW
Vinous, 2021 Mosel and Saar – Tantalizing, Tingling, Thrilling (Jun 2023) (6/1/2023)
(Joh. Jos. Prüm Riesling Wehlener Sonnenuhr Kabinett Sweet White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (9/7/2022)
(J J Prüm, Wehlener Sonnenuhr Riesling Kabinett Mosel White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| 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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