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S.A. Prum Essence Riesling 2006

Riesling from Mosel, Germany
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    Winemaker Notes

    Color: Pale gold

    Bouquet: Aromatic, with scents of apricot and peach

    Taste: Fresh fruit flavors perfectly balanced by a racy acidity and mineral character

    Serving suggestions: Enjoy on its own or with a range of light appetizers and seafood dishes.

    Critical Acclaim

    S.A. Prum

    S.A. Prum

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    S.A. Prum, , Germany
    S.A. Prum
    Founded in 1911 by Sebastian Alois Prüm, family-owned S.A. Prüm has been in the hands of Raimund Prüm, head winemaker and Sebastian's grandson, since 1971 when he assumed full management of the estate. The property has earned a reputation as one of Germany's most successful wineries, internationally acclaimed for its production of superb quality Riesling. The Prüm family has a rich and ancient history in the mid-Mosel, where they have owned vineyards in the towns of Bernkastel, Graach, Wehlen and Zeltingen.

    Today, the estate comprises 40 acres of vineyards planted principally with Riesling. Over 15 acres of S.A. Prüm's holdings are located within the famed Wehlener Sonnenuhr ("sundial of Wehlen") domain. Named for the historic and well-recognized sundial painted on an outcrop of slate by a Prüm ancestor back in 1842, the incredibly steep Wehlener Sonnenuhr vineyard is a globally renowned source of what is arguably Germany's finest Riesling. As the name suggests, Wehlener Sonnenuhr, where vines average 80 years and older, benefits from plentiful sunshine – a critical factor in the world's northernmost wine producing country. The soil is comprised of layers of finely decomposed, mineral-rich blue slate that date back approximately 400 million years. Underneath, deep-lying aquifers provide the vines with adequate water during dry periods.

    Champagne

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    SOU113656_2006 Item# 92251

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