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J.J. Prum Graacher Himmelreich Kabinett Riesling 2008

Riesling from Mosel, Germany
  • RP91
  • WS91
  • ST90
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Winemaker Notes

Despite its still youthful freshness it shows the fine fruity Riesling characteristic and an underlying hint of mineral from the blue/grey Devonian slate soil.

Serve this refreshing wine slightly chilled! As apéritif and-–especially when more matured - in combination with seafood or poultry.

Critical Acclaim

RP 91
The Wine Advocate

The Prum 2008 Graacher Himmelreich Riesling Kabinett smells of green tea, fresh apple, honeysuckle, and acacia; offers boundless refreshment and gravity-defying buoyancy with pungent invigoration of citrus peel and apple skin; and finishes with its pure fruit and effusive, persistent inner-mouth floral perfume allied to saline, stony, smoke, iodine-like and remarkably savory manifestations of things mineral. It will reward 20-25 years of cellaring for the few who put that claim to the test – or who are already convinced by their past experience with Prum Rieslings.

WS 91
Wine Spectator

Pure, focused and electric, with violet, black currant, peach, lime and mineral aromas and flavors. This grips your attention with its harmony and precision. There's a long aftertaste of flowers and mineral. Drink now through 2020.

ST 90
International Wine Cellar

Subtle floral aromas of peach skin and acacia blossom. Bright, slightly tart apple fruit shows a refreshing, persistent acidity. An invigorating, elegantly balanced wine with persistent slate on an appealing finish.

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J.J. Prum

JJ Prum

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JJ Prum, , Germany
J.J. Prum
For centuries the Prüm family has called the village of Wehlen home. The 33.5 acre estate consists of nearly 70% ungrafted vines. Holdings are in the best parts of the top Middle-Mosel sites: Wehlener Sonnenuhr, Zeltinger Sonnenuhr, Graacher Himmelreich, Graacher Domprobst, Bernkasteler Lay, Bernkasteler Badstube, and Bernkasteler Bratenhöfchen. Average annual production is 13,000 cases. The harvest at J.J. Prüm is always extremely late, and the wines are very long-lived.

One of the most iconic regions of Italy for wine, scenery, and history...

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One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG409528_2008 Item# 102058

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