Joh. Jos. Prum Graacher Himmelreich Riesling Spätlese 2014

$44.99
$40.49

SKU 10860

750ml

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For centuries the Prüm family has lived and made wine in the village of Wehlen. Their ancestors were living in or near Wehlen as early as the year 1156. Today Manfred Prüm runs his family's historic estate impeccably. Some of the greatest, most long-lived wines of Germany are made at J.J. Prum. The 55 acre estate consists of about 90% ungrafted, old vines. Holdings are in the best parts of the top Middle-Mosel sites: Wehlener Sonnenuhr, Graacher Himmelreich, Zeltinger Sonnenuhr, Bernkasteler Lay and Bernkasteler Badstube. Plantings of the estate are 100% Riesling on steeply sloping Devon schist soil. Average annual production is about 15,000 cases. The harvest at J.J. Prüm is always extremely late. This allows the Riesling grapes in the cool Middle Mosel climate to be picked at ideal ripening conditions, the basis to produce wines of superb quality.
Category White Wine
Varietal
Country Germany
Region Mosel-Saar-Ruwer
Brand Joh. Jos. Prum
  • ws94

Wine Spectator"Rich, creamy and full of a lively savoriness matched to flavors of fresh-cut green apple, tangerine, mocha and spice. The lush finish offers white chocolate accents. Drink now through 2034."

  • wa93+

Wine AdvocateRipe tropical fruit aromas such as pineapples and mangoes mingle with coolish stone and smoky aromas on the 2014 Riesling Graacher Himmelreich Spätlese; this leads to a sweet and piquant palate, with charming fruitiness and concentration. This wine is precise, pure and piquant, revealing a lot of salty stones on the palate, bright fruit flavors and a long,complex finish--again with white peach and nectarine flavors, and a persistent salinity. Great Spätlese.

Stephan Reinhardt, March 3, 2016
  • we93

Wine EnthusiastSavory whiffs of earth and pollen belie the bounty of luscious tangerine and stone fruit flavors that await on the palate of this delicate spätlese. It's juicy and thirst quenching yet subtle, nuanced by hits of struck flint and salt. Gossamer-fine texture and bristling acidity lend tautness. It's delicious now but should gain depth and definition through 2025.

Anna Lee Iijima, February 1, 2017