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February 28, 2005

03 Joh. Jos. Prum, Riesling Kabinett

This wine is so dense with fruit that the nose, even though young and closed, still manages to reveal a bouquet of overrripe pear and smoky minerals. The sweetness is surprisingly high and matched with some acidity and traces of carbonation. The strength of this wine is in the sheer enormity of its flavors (pear and red apple). Reminiscent of the Beaumalric Muscat de Beaumes Venise or an off-dry chenin blanc. [See comment]

4 Comments:

Blogger caveman said...

Nice to have you back, though I think I caught your cold. Prum, Riesling, I want this stuff running in my taps. The 2002 took a couple of months to get off the yeasts.. I drank a 90 Spatlese recently, you can't imagine the sheer beauty, so pretty, so rich... I could go on and on and on...
Caveman

9:10 PM  
Blogger Nilay Gandhi said...

I completely agree with your sentiments about Prum, but what exactly do you mean by "get off the yeasts?"

1:22 PM  
Blogger caveman said...

losing that carbonation.

10:26 PM  
Blogger Nilay Gandhi said...

Not surprisingly, Wine Spectator just reported that 2003 was exceedingly ripe in Germany. "Because the heat accelerated maturation, the minimum ripeness harvested by many estates was auslese level. As a result, many of the less-expensive QbAs, kabinetts and spatlesen are actually declassified auslesen" (4/30/05). If this Prum is any indication, Wine Spectator couldn't be more right.

11:46 AM  

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