GRAACH DOMPROBST RIESLING DRY GROSSES GEWÄCHS

S.A. Prüm

APPELLATION

Mosel (V.D.P. Grosse Lage)

GRAPE VARIETIES

100% Riesling

WINEMAKERS

Raimund Prum
Saskia Prum

TECHNICAL DATA

Alcohol
12.5%

2017

90POINTS

Wine Spectator

WEB ONLY 2020

2017

92POINTS

Wine Enthusiast

SEPTEMBER 2020

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BACKGROUND

The Prüm family dynasty is one of the oldest and most storied of any winemaking family in the world, dating to the year 1156. In the early 1800s, Sebastian Alois Prüm established the winery name as S.A. Prum. Two generations later in 1910, the next in line named Sebastian Alois Prüm became a founding member of the Verband Deutscher Prädikatsweingüter (VDP). In 1971, Raimund Prüm continued the tireless work of his forefathers, furthering the S.A. Prüm name as a byword for unparalleled quality while greatly increasing the family’s vineyard holdings. Today, S.A. Prüm is owned by Saskia Andrea Prüm. An enology graduate of Geisenheim and Raimund’s oldest daughter, Saskia is the first woman in the family’s 800-plus-year history to own and lead the winery. Their exceptional portfolio of estate Rieslings spans all styles (bone-dry to lusciously sweet) and categories (single-vineyard designates to everyday classics).

TERROIR & VINTAGE NOTES

The Domprobst vineyard is a Grand Cru vineyard (Grosse Lage) in the village of Graach. This is the steepest vineyard in Graach (45-75% slope) with a south-to-southwest aspect which provides optimal ripeness. A majority of the vines (average age 30 years) are planted on original rootstock. SA Prum owns 3.7 acres in Domprobst which sit between 360 to 853 ft asl. on stony, rocky 390 million year old Devonian blue-gray slate soils. Only organic treatments are used in the vineyards.
2017 had an early start to the season that was followed by a heavy frost. The summer was warm and dry allowing for heathy growth until rains occurred in August. Yields were down (20-25 HL/HA) but this resulted in a richer, age-worthy wine with proper balance.

WINEMAKING

Hand-selected bunches and berries with no botrytis and 100% destemmed, were pressed and left in contact with the skins for 6-12 hours. Fermentation was with wild yeast in 1000-liter oak barrels, at approximately 46-50°F for 3-5 months. The wine rested sur lees in oak for one year with no ML. Vegan filtered with an additional 6 months in bottle before release.

TASTING NOTES

This wine is classified as a GG (Grosses Gewächs -- Grand Cru) due to its balanced dry and age-worthy style. A full-bodied structured wine with depth and concentration, expressive and rich with notes of Lillies, yellow apple and stone fruits. Golden in color, with great balance and minerality ending with a long finish and slate undertones. Perfect to enjoy with wild boar, venison, pork or beef dishes, and poultry. Serve at cellar temperatures 55-60°F.