WEHLEN SONNENUHR RIESLING DRY GROSSE GEWÄCHS
Mosel (V.D.P. Grosse Lage)
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 Wehlen Sonnenuhr vineyard is classified as a VDP Grosse Lage (great site) and is considered a Grand Cru of the Mosel. Prüm family ancestor Jodocus Prüm erected the famous 12’ high sundial (Sonnenuhr) in 1842 which became a hallmark for the mid-Mosel. The soil of this vineyard is comprised of ancient Devonian gray slate, with a high tin content which imparts a distinctive, fresh minerality to the wines. The altitude is between 425-1110 feet, with a steep 50-80% slope. The south-southwest facing 100-year-old vines dig 50’+ searching for water, exposing them to complex minerals. Only organic treatments are used in this vineyard. This is the hallmark of S.A. Prüm’s dry Riesling selections. This is classified as a GG (Grosses Gewächs) due to its balanced, dry, and age-worthy style.
2015 is considered a near perfect vintage with exceptional spring and summer weather finishing with a cooler autumn resulting in ripe grapes with high acidity.
Hand selected bunches and berries with no botrytis are selected. The yield for this GG was 20-25 HL/HA.
100% destemmed grapes are pressed and left in contact with the skins for 6-12 hours. Fermentation is with wild yeast in fuder (1000 liter oak barrels) at approximatively 46-50°F for 3-5 months. Lees aging in oak for one year. No ML. Vegan filtered. Rests 18 months before release (The VDP requires one year before release).
On the palate, refined and very expressive, with notes of peach, mango, passion fruit and quince. A dry full-bodied wine, with concentrated stone fruit and a finish of minerality from the gray slate. 30-50 years age ability. Well-matched with wild boar, venison, pork or beef as well as rich seafood dishes. Serve at cellar temperatures 55-60°F.