2005 Joh. Jos. Prüm Graacher Himmelreich Auslese

SKU #1026655 95 points Stephen Tanzer's International Wine Cellar

 Pale golden yellow. Restrained aromas of yellow plum, quince jelly and acacia honey, with a hint of spicy botrytis.Pure, rich and complex on the palate, with subtle nut oil and brown spice notes giving a lightness to the creamy custard flavor. The lift and delicacy persist on the bright, stylish, succulent and very long finish.  (1/2007)

95 points Wine Spectator

 Slightly reduced in aroma, yet very pure and delicate, showing apple and peach notes, with a touch of herb and mineral. Gossamer in texture, with a spine of acidity, ending with a mouthwatering finish. Needs time. Best from 2010 through 2030.  (4/2007)

93-94 points Robert Parker's Wine Advocate

 The 2005 Graacher Himmelreich Riesling Auslese smells of flambeed peach, lemon meringue, and black currant preserves. On the cusp of B.A. in must weight and honied richness, it preserves the liveliness and lightness of touch and sheer drinkability conveyed by fresh grapes. Seductive inner-mouth perfume of flowers and spices overlie a tropically opulent, subtly botrytized pool of fruit that remains transparent to mineral nuances. Insistent citricity keeps the flavors lively through to a finish of refinement and lift. For all of its youthful sweetness, this has undeniable immediate appeal, yet one can be confident of at least three decades satisfying development in the bottle.  (2/2007)

94 points Wine Enthusiast

 *Editors' Choice* Strongly marked by rather stinky aromas at first, this wine reveals its full majesty on the palate, where it’s lush and round without being soft, filled with baked apple, vanilla, honey and spice notes balanced by ripe acidity. Layered and long on the finish, where it reveals more complexity with every sip. Give it a vigorous decanting if you open a bottle now, or wait 10-20 years, maybe longer.  (10/2007)

Jancis Robinson

 2005 was an exceptional year: early budding, no frost, quick and even flowering, then a varied summer. It was not that warm, a bit rainy, things looked poor and then suddenly from mid September right through October they were hit with a perfect Indian summer. Most grapes were harvested at Auslese level and above. 30% lower crops due to the cool summer. Plenty of petillance, pale lemon gold. A gentle nose, white blossom (hawthorn), talcum powder. Minerality in its most fingertip-delicate expression. Delicate on the palate as well. Essence of white peach. Nectarines. Terribly terribly pretty. Dances with the lightest of point on the tongue. Exquisite balance. Really persistent, floral, and with a depth of flavour that takes my breath away. Every time I taste it there is something else. Stunning. 18.5/20 points. Drink to 2030.  (7/2013)

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Varietal:

Riesling

- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.
Country:

Germany

- Thanks to a recent string of excellent vintages and to the reemergence of Germany onto the international wine writing scene, this is a country that's hot, hot, hot! Germany is divided into 13 wine Region and produces a very wide variety of wine styles, from incredibly high-acid, dry wines to some of the sweetest, most unctuous concoctions on the planet and even a few surprisingly hearty reds. Most of the highest-quality wines are grown on steep banks along the rivers in these Region. Small vineyards are still mostly hand tended and picked, due to the difficult nature of mechanization on these slopes. White wine production accounts for nearly 80% of the total with Riesling being the most important varietal, though Muller-Thurgau is still more widely planted. Click for a list of bestselling items from Germany.
Sub-Region:

Mosel-Saar-Ruwer