The Graacher Himmelreich wines have racy acidity and pronounced minerality and become accessible slightly earlier than the Wehlener Sonnenuhr wines and are deliciously mouthwatering. The Prüms describe this wine well..."Very pale yellow, let’s call it, "Prüm yellow". A touch of stone fruit and some elderflower in there - pristine expression of fruit. Immediately showing great balance of sweetness and acidity, a bit creamier than the Kabinett with lovely stone fruit, very elegant with that kick from the well known Graacher acidity. Good length with a bright and mouthwatering mineral finish."
Pair with Goan fish curry or fiery Shanghai style prawns.
Varietal / Blend: Riesling
Decant: Not necessary
Farming Practices: Practising Organics
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.