J.J. Prum Bernkasteler Badstube Auslese Riesling 2009
-
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Wine Spectator
Racy and powerful, with loads of bright acidity behind the intense, concentrated green apple, peach and ripe melon flavors. There's a concentrated minerality to this as well, with some fascinating hints of lardons and spice on the finish. Best from 2015 through 2040.
-
Robert Parker's Wine Advocate
The Prum 2009 Bernkasteler Badstube Riesling Auslese displays an herbal liqueur-like aromatic and palate concentration along with candied expressions of cherry and lime, as well as vanilla, caramel and white raisin. The overall impression then, is quite confectionary, but there is no denying this wine's effusive personality, textural richness, or sheer length ... not to mention that it will probably live for 30 or more years, and after the first 15, the sweetness should start to back off significantly. Meantime, I'd personally rather drink the corresponding Spatlese.
Other Vintages
2017-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Wine
Spectator
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Following the Mosel River as it slithers and weaves dramatically through the Eifel Mountains in Germany’s far west, the Mosel wine region is considered by many as the source of the world’s finest and longest-lived Rieslings.
Mosel’s unique and unsurpassed combination of geography, geology and climate all combine together to make this true. Many of the Mosel’s best vineyard sites are on the steep south or southwest facing slopes, where vines receive up to ten times more sunlight, a very desirable condition in this cold climate region. Given how many twists and turns the Mosel River makes, it is not had to find a vineyard with this exposure. In fact, the Mosel’s breathtakingly steep slopes of rocky, slate-based soils straddle the riverbanks along its entire length. These rocky slate soils, as well as the river, retain and reflect heat back to the vineyards, a phenomenon that aids in the complete ripening of its grapes.
Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically on the desirable sites that provide the best combination of sunlight, soil type and altitude. The best Mosel Rieslings—dry or sweet—express marked acidity, low alcohol, great purity and intensity with aromas and flavors of wet slate, citrus and stone fruit. With age, the wine’s color will become more golden and pleasing aromas of honey, dried apricot and sometimes petrol develop.
Other varieties planted in the Mosel include Müller-Thurgau, Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc), all performing quite well here.