The 2022 Riesling Bernkasteler Badstube Kabinett is still slightly muted on the nose, but underneath that, chervil - and green apple-scented freshness comes through, fine and bright. While the body is sleek and lithe, the flavours are already in open, with a long finish. All of which makes it very tempting to now - so decant if you do, but cellar if you can.
Situated in the Mosel wine region, along the Mosel River in Germany. This region is renowned for producing some of the best Riesling wines in the world. Bernkasteler Badstube is the last of the vineyard sites that can appear on a J.J. Prum label. This vineyard borders those of the Graacher Himmelreich on the latter’s southern edge. The Bernkasteler Badstube slopes are on a marginally shallower gradient, with deeper soils than the more established Graacher and Wehlener, while the western orientation allows the vines longer exposure to the afternoon sun. Kabinett Riesling has a sweetness level that can range from dry to off-dry and can exhibit flavours and aromas of citrus, stone fruit, floral and mineral notes. In regards to the ripeness level, Kabinett Riesling is prized for its lightness, balance and for being delicious when paired with a variety of foods.
It is impossible to describe JJ Prüm wines without mentioning the German Pradikatswein Wine Classifications that indicates the ripeness level of the Riesling grapes. Kabinett - is the entry-level of Pradikatswein. Grapes are picked at full ripeness yet still at the lighter end of the German Riesling spectrum. The wines and are usually dry or off-dry in terms of sweetness level. To put that into context, the lightest in the German Riesling spectrum is Kabinett (picked at full ripeness), moving on to Spatlese (Late Harvest), Auslese (Select Harvest), Auslese (Select Harvest) Goldkapsel, Auslese (Select Harvest) Lange Goldkapsel, Beerenauslese (Select Berry Harvest), and then the ripest being Trockenbeerenauslese picked as single berries that are almost raisinated by noble rot and selected by hand, further these berries are dried on straw mats further concentrating the sugars and flavour/aroma compounds.
The 2022 Riesling Bernkasteler Badstube Kabinett is still slightly muted on the nose, but underneath that, chervil - and green apple-scented freshness comes through, fine and bright. While the body is sleek and lithe, the flavours are already in open, with a long finish. All of which makes it very tempting to now - so decant if you do, but cellar if you can.
Situated in the Mosel wine region, along the Mosel River in Germany. This region is renowned for producing some of the best Riesling wines in the world. Bernkasteler Badstube is the last of the vineyard sites that can appear on a J.J. Prum label. This vineyard borders those of the Graacher Himmelreich on the latter’s southern edge. The Bernkasteler Badstube slopes are on a marginally shallower gradient, with deeper soils than the more established Graacher and Wehlener, while the western orientation allows the vines longer exposure to the afternoon sun. Kabinett Riesling has a sweetness level that can range from dry to off-dry and can exhibit flavours and aromas of citrus, stone fruit, floral and mineral notes. In regards to the ripeness level, Kabinett Riesling is prized for its lightness, balance and for being delicious when paired with a variety of foods.
It is impossible to describe JJ Prüm wines without mentioning the German Pradikatswein Wine Classifications that indicates the ripeness level of the Riesling grapes. Kabinett - is the entry-level of Pradikatswein. Grapes are picked at full ripeness yet still at the lighter end of the German Riesling spectrum. The wines and are usually dry or off-dry in terms of sweetness level. To put that into context, the lightest in the German Riesling spectrum is Kabinett (picked at full ripeness), moving on to Spatlese (Late Harvest), Auslese (Select Harvest), Auslese (Select Harvest) Goldkapsel, Auslese (Select Harvest) Lange Goldkapsel, Beerenauslese (Select Berry Harvest), and then the ripest being Trockenbeerenauslese picked as single berries that are almost raisinated by noble rot and selected by hand, further these berries are dried on straw mats further concentrating the sugars and flavour/aroma compounds.
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