Riesling, Graacher Dompropst, Dry - Old Vines GG
The Prüm family’s roots in the Mosel region of Germany date back as far as 1156, making it one the country’s preeminent winemaking dynasties. Their incredible Riesling portfolio reflects traditional winemaking practices with exceptional single vineyard designated wines in every style. Family-owned S.A. Prüm, founded in 1911 by Sebastian Alois Prüm, was in the hands of Raimund Prüm, head winemaker and Sebastian’s grandson, from 1971to 2017. Under Raimund’s leadership the property has earned a reputation as one of the most successful wineries in Germany’s celebrated Mosel wine region. Today his daughter Saskia A. Prüm is taking care of the success of the family business.TERROIR & VINTAGE NOTES
During the middle ages, the village of Graach belonged to the state of Kurtrier and was one of the biggest wine producing villages in the area. Until secularization in 1800, 25% of the vineyards belonged to the church. The exposure of the steep vineyards is southwest. The village sits between Wehlen and Bernkastel so the soil is a combination of blue-gray slate which imparts complex minerality to the wines. The name “Dompropst“ refers to the provost of the Dome of Trier who historically enjoyed a third of production from these vineyards. The southwest facing vineyard is 426 to 853 feet above sealevel with approximately 50 to 60 percent steepness. The total Graacher Dompropst is 47 acres with S. A. Prüm Holdings at 2.5 acres. This vineyard is designated as Grosses Gewächs (Great Growth) by the Verband Deutscher Qualitäts- und Prädikastsweinguter (VDP) — the association of Germany Qualtiy and Pradikat Wine Estates.WINEMAKING
Grapes are hand-harvested mid-October.AGEING
Fermentation in stainless steel lasted for 4 months sur lie with an additional 10 months in tank or old oak barrels before bottling.TASTING NOTES
Vibrant gold in color. Complex aromas with slate and mineral tones on the nose. On the palate, full-bodied, rich, smooth, creamy texture backed by firm acidity. Outstanding with savory meats such as duck, goose, veal and turkey, as well as rich seafood such as lobster and monkfish.