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J.J. Prum Graacher Himmelreich Spatlese Riesling 2009

Riesling from Mosel, Germany
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8.5% ABV
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8.5% ABV

Winemaker Notes

This vibrant, elegant and classical Graacher Himmelreich Spätlese shows an appealing interplay between a pronounced minerality, crisp acidity and fine fruit aromas and flavours. More ageing will result into even more harmony and finesse.

Critical Acclaim

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WS 93
Wine Spectator
Very racy and powerful, with lots of mineral and sea salt notes to the fresh and vibrant flavors of nectarine and lemon-lime. Pure and long on the finish, with hints of licorice and savory herb. Best from 2012 through 2022. Tasted twice, with consistent notes.
RP 92
Robert Parker's Wine Advocate
Pink grapefruit, banana, cassis and lily perfume announce the extreme ripeness of fruit that informed the Prums’ 2009 Graacher Himmelreich Riesling Spatlese. Juicy and extroverted on the palate, it packs a sense of sassy brightness that perfectly compliments any tendency toward extravagant or over-indulgent ripeness. As to your being over-indulgent by drinking some, I’d say, “yes, you would be – fortunately.” I see no need to wait for a half dozen years to approach this. On the other hand, if you wait 25, this wine will still be waiting for you and in good shape.
W&S 92
Wine & Spirits
This shows precocious charm, its ripe flavors of white peach and fresh apple incisive, pungent and pure. Harmonious from beginning to end, this demonstrates a silky finesse and subtly detailed length.
WE 91
Wine Enthusiast
This wine shows terrific complexity at this young age, with spicy notes akin to musk, dusty notes akin to crushed stone and plenty of underlying fruit. It's stony yet sweet, lush yet crisp. A trifle heavier than expected, it finishes long, with savory-briny notes. Might this rating seem conservtive in 5–10 years?
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J.J. Prum

JJ Prum

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JJ Prum, Mosel, Germany
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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.

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.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. 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. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings more redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

Perfect Pairings

Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

CWC947734_2009 Item# 110781