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J.J. Prum Wehlener Sonnenuhr Spatlese Riesling 2009

Riesling from Mosel, Germany
  • WS94
  • W&S94
  • RP91
8% ABV
  • RP93
  • WE91
  • RP94
  • WS93
  • WE91
  • WE93
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5.0 1 Ratings
8% ABV

Winemaker Notes

The 2001 vintage of this wine was ranked #8 on the Wine Spectator's Top 10 Wines of 2003

The wines of the Wehlener Sonnenuhr possess an excellent structure, show beautiful, ripe aromas and flavors (typically stone fruits, like peach), a fine minerality and great depth and length. Especially after having been aged for some years, their harmony, finesse and expression is unique. This Wehlener Sonnenuhr Spätlese is a very classical Mosel Riesling Spätlese with a beautiful balance between a pronounced minerality, a vibrant acidity and expressive fruit aromas and flavors.

Critical Acclaim

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WS 94
Wine Spectator
A decadent style, with tropical fruit flavors of mango and guava that drip with plenty of butter and spice notes. A rich anise and glazed apricot strain runs through the aroma to the finish. Distinctive and powerful. Drink now through 2025.
W&S 94
Wine & Spirits
Vivid and pure, this is archetypal Sonnenuhr in its mineral character, the slate aromas thoroughly saturating the sleek flavors of tangerine and white peach. It expands on the palate with an elegant dimension and depth, intensely expressive and quietly complete.
RP 91
Robert Parker's Wine Advocate
An almost confectionary sense of sweetness and ripeness pervades the Prum 2009 Wehlener Sonnenuhr Spatlese, making it something of an exception in a vintage collection generally noteworthy for the restraint of residual sugar. Apple candy, caramel, and vanilla mingle on a creamy palate, with hints of salt, stone, and apple pit happily offering some counterpoint in a long and otherwise soothing finish. This showed more grip as it opened, and perhaps time will lend more cut and complexity to a Spatlese that on the basis of track record is likely to thrive for another quarter century or more. Incidentally, this represents the first of three lots of “regular” Wehlener Sonnenuhr Spatlese, the last of which was still in tank in September.
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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.

Dry Creek Valley

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A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles both red and white. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days bookended by cool nights allow grapes to reach full ripeness while retaining acidity and balance.

Zinfandel reigns supreme here, often grown on vines aged 35 to 100 or older, taking on a powerful, voluptuous character favored by fans of the variety. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Rhône varieties, and Italian varieties. Petite Sirah and Carignan are commonly blended with Zinfandel.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LIM201463750_2009 Item# 110779

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