2014 Joh Jos Prüm Bernkasteler Badstube Riesling Auslese

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Mosel, Germany

This beautiful wine opens with slate and super ripe Riesling flavours. As well as some botrytis flavours. Sweet, piquant and elegant on the palate, with a fine and silky texture and lovely acidity. Racy and spicy! Match with aged Comté but it's fantastic with Goan fish curry too.


  • Style & Food Matching

    This beautiful wine opens with slate and super ripe Riesling flavours. As well as some botrytis flavours. Sweet, piquant and elegant on the palate, with a fine and silky texture and lovely acidity. Racy and spicy!

    Match with aged Comté but it's fantastic with Goan fish curry too.

    Tech Notes

    Varietal / Blend: Riesling

    Decant: Not necessary

    Closure: Cork

    Farming Practices: Practising Organics

    2010 Damijan Podversic Kaplja Bianco
  • Mosel, Germany

    The Mosel River Valley is probably the most famous and arguably the most admired wine region of Germany. In its wider sense, it includes the adjacent Saar and Rüwer (hence Mosel-Saar-Rüwer), both tributaries of the Mosel River, however it is the middle Mosel (mittelmosel), in particular between and including the towns of Bernkastel-Kues and Erden that the most brilliant wines tend to be produced. Berkastel, Grach, Wehlen, and Zeltingen are some of the most famous wine towns here.

    All of the vineyards of J.J. Prüm are located within this prestigious strip. The Prüm family history in the Mosel dates back as early as 1156. However Johann Josef Prüm (1873 - 1944), founded the J.J. Prüm estate in 1911. Dr Manfred Prüm has led the estate since 1969. Now his daughter Katharina is taking over the mantle. The 13.5 hectare estate includes some 70% of ungrafted vines (because the phylloxera louse cannot survive in these slate soils.)

    So what is the secret is to the quality of the J.J. Prüm wines? How is it that they differ so much in style and quality from the wines of most other Mosel producers? The answer, as always, lies mostly in the vineyards, backed up by winemaking of the highest order. Great sites, old vines, the lowest yields, very late harvesting and selection of only the best berries. In the winery the winemaking is as natural as possible with as little intervention as possible.

    The wines typically need several years to start showing their best and can live and develop for decades. Generally speaking, the later the harvest, the longer the wine can live, so Spatlese is more age-worthy than Kabinett, Auslese more so than Spatlese, and so on.

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