6 in stock
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JJ Prum Graacher Himmelreich Auslese Goldkap is a sweet and rich Riesling from the Mosel.
JJ Prum is located in Bernkastel-Wehlen and was founded by Johann Josef Prum in 1911 and Johann’s son Sebastian is widely credited with bringing the estate’s reputation to the fore in the 1930s and 1940s. Today the estate remains in the Prum family and is run by Sebastian’s sons Dr Manfred Prum and Wolfgang Prum and Manfred’s daughter Dr Katharina Prum.
The Prum estate consists of some 33.5 acres of vineyard plantings at some of the best vineyard sites in the Mosel including Wehlener Sonnenuhr, Zeltinger Sonnenuhr, Graacher Himmelreich and Bernkasteler Lay amongst others. The small village of Graach is located between Bernkastel and Wehlen and the vineyard has steep, southwest-facing slopes and deep Devon schist soils. Although the wines of Graacher Himmelreich are sometimes overshadowed by its prestigious neighbour, Wehlener Sonnenuhr, there are also some fantastic wines produced here.
JJ Prum’s Auslese Goldkap (goldcap) wines are considered to be some of the very best sweet wines in the Mosel. Yields for Prum Graacher Himmelreich Auslese Goldkap are severely restricted, some of the grapes will be botrytised and the harvest can continue into November. A fantastic wine demonstrating purity of fruit, superb acidity and a distinctive, well-integrated, mineral/slate character. Excellent ageing potential and will improve in the bottle for many decades.
JJ Prum Graacher Himmelreich Auslese Goldkap 2011 is from the winery’s 2022 museum release.
JJ Prum Graacher Himmelreich Auslese Goldkap is even more concentrated than its sister wine, Wehlener Sonnenuhr, in 2011. Tightly-wound, botrytis richness is more evident here than on the other wines, intense and profound dried apricot and honeyed stone fruit balanced by a juicy ruby grapefruit freshness. Haunting length of flavour and expansive on the finish, this will need time in bottle to unravel.
This luscious and rich wine is very versatile food wine. It can be paired with savoury dishes such as foie gras and pate or roast pork and duck. However; the sweetness will also work well with fresh fruit based desserts, tarts etc.
For the cheeseboard, try with aged hard cheeses, such as very mature Comté or Gruyère.
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