Katharina Prüm describes her 2024 Kabinett wines as “textbook”, and it is truly a great vintage for this level, as the notes below make clear. Only Graacher and Wehlener were produced. Both show the quality of this vintage in their own way and are deeply expressive of the site. In a nutshell, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for at least 10 to 15 years, and 20 years will not weary them. They effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, really, and of course, they make beautiful aperitifs. All these wines sing loudest when matched with savoury dishes, but that’s especially true of the Kabinett wines.

Katharina Prüm describes her 2024 Kabinett wines as “textbook”, and it is truly a great vintage for this level, as the notes below make clear. Only Graacher and Wehlener were produced. Both show the quality of this vintage in their own way and are deeply expressive of the site. In a nutshell, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for at least 10 to 15 years, and 20 years will not weary them. They effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, really, and of course, they make beautiful aperitifs. All these wines sing loudest when matched with savoury dishes, but that’s especially true of the Kabinett wines.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character increase markedly. The Prüms describe the 2024s as both charming and classic, in a union that feels just right. There is brightness and balance here, but considerably more depth of fruit than in the Kabinett-level wines, although not overt sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm rightly sees Spätlese as one of the estate’s great food-wine categories, and in 2024 that feels especially true; although the 2024 Auslese-level wines are also remarkable food wines!

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character increase markedly. The Prüms describe the 2024s as both charming and classic, in a union that feels just right. There is brightness and balance here, but considerably more depth of fruit than in the Kabinett-level wines, although not overt sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm rightly sees Spätlese as one of the estate’s great food-wine categories, and in 2024 that feels especially true; although the 2024 Auslese-level wines are also remarkable food wines!

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character increase markedly. The Prüms describe the 2024s as both charming and classic, in a union that feels just right. There is brightness and balance here, but considerably more depth of fruit than in the Kabinett-level wines, although not overt sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm rightly sees Spätlese as one of the estate’s great food-wine categories, and in 2024 that feels especially true; although the 2024 Auslese-level wines are also remarkable food wines!

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character increase markedly. The Prüms describe the 2024s as both charming and classic, in a union that feels just right. There is brightness and balance here, but considerably more depth of fruit than in the Kabinett-level wines, although not overt sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm rightly sees Spätlese as one of the estate’s great food-wine categories, and in 2024 that feels especially true; although the 2024 Auslese-level wines are also remarkable food wines!

The 2024 Graacher Domprobst Auslese is the Estate's first release from this vineyard, acquired only a few years ago as part of the purchase of the small Dr F. Weins Prüm estate. Dr Weins was the husband of Anne Marie Prüm, the sister of Joh. Jos. Prüm, so this was in fact a reintegration of some vines from the original Prüm estate. Most of the plots acquired were therefore in the Wehlener Sonnenuhr and Graacher Himmelreich, but there were also a couple of small parcels (totalling about 0,45 ha) in the steep, high, southwest-to-south-southwest facing Domprobst vineyard. This site sits above the village of Graaach and is flanked by Graacher Himmelreich on both sides. Only Auslese was made for the first release, and it will be the same for 2025. The soil has more clay than the Himmelreich, and so the wine is richer, denser, and more layered. As far as we know, it is the first new vineyard release from J.J. Prum for a very, very long time.

At the Auslese level, the shift is again more about intensity than sweetness. These are later-picked wines from riper fruit, but with pretty much no botrytis involved, so the style remains pure, fresh and finely drawn. There is a clear step up from Spätlese in depth, flesh and persistence, yet the wines still feel poised and digestible. Katharina Prüm is always keen to stress that these are not “sweet wines” in the conventional sense. Instead, the 2024 Auslesen offer more power, more fruit concentration and more vineyard expression, while retaining the freshness that defines the vintage.

As at every level in 2024, the site differences are vivid: Graach shows a racier, more citrussy, herbal profile, while Wehlen is rounder, deeper, more stone fruited and intense. Katharina also notes that, impressive as these wines already are, Auslese is a category that gains a completely different dimension with time. Young Auslesen can be wonderfully tempting, but patience is rewarded, and on the evidence of 2024, these are wines with a very long future ahead.

With such finesse and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based, or custard-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget to at least consider savoury food like pork, game bird, schnitzel, savoury tarts, roast chicken, terrine, all kinds of sausage and charcuterie, and venison. But there are no rules, really; we’ve even drunk (and enjoyed them) with steak! They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. And a little spice will not worry them!

Prüm has made a small amount of Goldkapsel this year. For this rare style, multiple passes and draconian selections were required to harvest fruit at precisely the right level of ripeness. There is obviously yet another, considerable step up in power and weight.

Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing more concentrated juice, usually affected by a certain amount of botrytis.” They can age considerably longer than ‘white kap’ Auslesen, lasting seemingly forever. Many decades at least. Over time, they lose some of their sweetness, gain greater elegance and harmony, and become increasingly complex.

Goldkapsel are still ultimately best served with savoury dishes: think robust, savoury food and a range of cheeses (not blue). You can throw anything at them, even very spicy dishes, red meat and the same things mentioned in the Auslese bracket above. However, you can also now begin to think about desserts, especially when the wines are young—ideally fruit-based dishes, crème caramel, that type of thing. Typically, nothing too sweet or chocolate-based. Overall, they are far more versatile than most dry whites, and certainly more so than all red wine styles.

Prüm has made a small amount of Goldkapsel this year. For this rare style, multiple passes and draconian selections were required to harvest fruit at precisely the right level of ripeness. There is obviously yet another, considerable step up in power and weight.

Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing more concentrated juice, usually affected by a certain amount of botrytis.” They can age considerably longer than ‘white kap’ Auslesen, lasting seemingly forever. Many decades at least. Over time, they lose some of their sweetness, gain greater elegance and harmony, and become increasingly complex.

Goldkapsel are still ultimately best served with savoury dishes: think robust, savoury food and a range of cheeses (not blue). You can throw anything at them, even very spicy dishes, red meat and the same things mentioned in the Auslese bracket above. However, you can also now begin to think about desserts, especially when the wines are young—ideally fruit-based dishes, crème caramel, that type of thing. Typically, nothing too sweet or chocolate-based. Overall, they are far more versatile than most dry whites, and certainly more so than all red wine styles.

Prüm has made a small amount of Goldkapsel this year. For this rare style, multiple passes and draconian selections were required to harvest fruit at precisely the right level of ripeness. There is obviously yet another, considerable step up in power and weight.

Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing more concentrated juice, usually affected by a certain amount of botrytis.” They can age considerably longer than ‘white kap’ Auslesen, lasting seemingly forever. Many decades at least. Over time, they lose some of their sweetness, gain greater elegance and harmony, and become increasingly complex.

Goldkapsel are still ultimately best served with savoury dishes: think robust, savoury food and a range of cheeses (not blue). You can throw anything at them, even very spicy dishes, red meat and the same things mentioned in the Auslese bracket above. However, you can also now begin to think about desserts, especially when the wines are young—ideally fruit-based dishes, crème caramel, that type of thing. Typically, nothing too sweet or chocolate-based. Overall, they are far more versatile than most dry whites, and certainly more so than all red wine styles.

Prüm has made a small amount of Goldkapsel this year. For this rare style, multiple passes and draconian selections were required to harvest fruit at precisely the right level of ripeness. There is obviously yet another, considerable step up in power and weight.

Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing more concentrated juice, usually affected by a certain amount of botrytis.” They can age considerably longer than ‘white kap’ Auslesen, lasting seemingly forever. Many decades at least. Over time, they lose some of their sweetness, gain greater elegance and harmony, and become increasingly complex.

Goldkapsel are still ultimately best served with savoury dishes: think robust, savoury food and a range of cheeses (not blue). You can throw anything at them, even very spicy dishes, red meat and the same things mentioned in the Auslese bracket above. However, you can also now begin to think about desserts, especially when the wines are young—ideally fruit-based dishes, crème caramel, that type of thing. Typically, nothing too sweet or chocolate-based. Overall, they are far more versatile than most dry whites, and certainly more so than all red wine styles.

These are later-picked wines from riper fruit, but with pretty much no botrytis involved, so the style remains pure, fresh and finely drawn. There is a clear step up from Spätlese in depth, flesh and persistence, yet the wines still feel poised and digestible. The 2018 is immediate and seductive: a wine from a warm-vintage generosity, with exotic fruit, floral lift and remarkable texture, yet still carrying the freshness and acidity that are among the signatures of this maker.

Powerful and deeply evolved, the 2005 Wehlener Sonnenuhr Auslese is a commanding, soil-driven wine. Chalky minerality and pronounced acidity frame a dense, broad palate, where sweetness, structure and age have come together with remarkable authority. Earthy development and savoury complexity add depth, while the wine’s powerful, demanding character rewards slow appreciation.