Joh. Jos. Prum Wehlener Sonnenuhr Riesling Auslese 16 JJ4-16

The wines of the Wehlener Sonnenuhr possess an excellent structure, show beautiful, ripe aromas and flavours (typically stone fruits, like peach), a fine minerality and great depth and length. Especially after having been aged for some years, their harmony, finesse and expression is unique. This Wehlener Sonnenuhr Auslese is a very classical Mosel Riesling Auslese, a fine yet racy wine, combining elegance and complexity and showing a beautiful balance between fruit aromas and flavours, a crisp acidity and fine minerality. Although this wine is very appealing now already, it will improve a lot with ageing in the years to come and be enjoyable for decades.

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95pts Wine Spectator– 2017 vintage

FOR THE 2017 VINTAGE
Guava and mango flavors are offset by vivifying citrusy acidity, creating a firm frame on which glazed apricot and star anise notes emerge. Powerful yet elegant, this is built for the cellar. Give this some air if you must drink it now, but better to wait for a decade or so.

Best from 2022 through 2039. 170 cases made. — AZ

95pts Wine Enthusiast– 2017 vintage

FOR THE 2017 VINTAGE
Editors’ Choice: Whiffs of smoke and crushed earth blow off quickly with aeration to reveal succulent white-peach, yellow-cherry and grapefruit tones. It’s unabashedly fresh and forward in fruit, yet anchored by a core of stony mineral tones and zippy light-saber acidity.

It’s a hedonistic yet impeccably balanced wine that drinks well already but will improve well through 2035, and likely beyond.

97pts Wine Enthusiast– 2017 vintage

FOR THE 2017 VINTAGE – 97 POINTS
The 2017 Wehlener Sonnenuhr Auslese is intense and concentrated on the nose, with raisin, grapefruit and even vegetable aromas at the moment. This is highly attractive and noble on both the nose and palate.

The wine is lush and dense on the palate but highly elegant, crystalline and fine, revealing a highly stimulating, salty-piquant and intensely aromatic and complex finish. This is an outstanding wine, and it’s highly digestible. Tasted in March 2019.

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