Prüm has made a tiny 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. Despite the early harvest, Prüm was also able to bring in some beautiful botrytis-affected grapes, which, in the end, accounted for roughly one-third of the fruit that made these wines.

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 even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work very well with desserts—ideally fruit-based dishes or crème caramel, typically nothing too sweet or chocolate-based. However, they are again better paired—especially with age—with robust, savoury food and especially cheese. Regarding savoury dishes, you can throw anything at them, even very spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.

Prüm has made a tiny 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. Despite the early harvest, Prüm was also able to bring in some beautiful botrytis-affected grapes, which, in the end, accounted for roughly one-third of the fruit that made these wines.

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 even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work very well with desserts—ideally fruit-based dishes or crème caramel, typically nothing too sweet or chocolate-based. However, they are again better paired—especially with age—with robust, savoury food and especially cheese. Regarding savoury dishes, you can throw anything at them, even very spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.

Prüm’s filigreed 2023 Kabinetts are already shining. As usual, the power builds from Bernkastel to Graach to Wehlen. Each shows the quality of this vintage in their own way. Given the reviews below, we probably don’t need to say more. Overall, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for five to 10 years, and 20 years will not weary them. These wines effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, and of course, they make beautiful aperitifs.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

Prüm has made a tiny 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. Despite the early harvest, Prüm was also able to bring in some beautiful botrytis-affected grapes, which, in the end, accounted for roughly one-third of the fruit that made these wines.

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 even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work very well with desserts—ideally fruit-based dishes or crème caramel, typically nothing too sweet or chocolate-based. However, they are again better paired—especially with age—with robust, savoury food and especially cheese. Regarding savoury dishes, you can throw anything at them, even very spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Prüm’s filigreed 2023 Kabinetts are already shining. As usual, the power builds from Bernkastel to Graach to Wehlen. Each shows the quality of this vintage in their own way. Given the reviews below, we probably don’t need to say more. Overall, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for five to 10 years, and 20 years will not weary them. These wines effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, and of course, they make beautiful aperitifs.

Prüm’s filigreed 2023 Kabinetts are already shining. As usual, the power builds from Bernkastel to Graach to Wehlen. Each shows the quality of this vintage in their own way. Given the reviews below, we probably don’t need to say more. Overall, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for five to 10 years, and 20 years will not weary them. These wines effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, and of course, they make beautiful aperitifs.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Again, the step up here is one of power rather than just sweetness. Riper and more intense is a more accurate way of describing what’s happening. The style remains pure and ultra-fine, and while the Spätlese wines revel in juicy intensity, this bracket offers more power, flesh, complexity and length. These wines can sometimes be tricky to understand fully when young—not so for the fruit-forward 2023s; they already have the wow factor. Again, there is a big step up in intensity, and the difference between the vineyards shines through even more.

With such finesse, delicacy and digestibility, these wines are typically too delicate for sweet desserts (although they can work with light, fruit-based dishes that are not overly sweet). Match them with whatever works for you, but don’t forget that this level can work very well with savoury food, matching superbly to pork, game birds, savoury tarts, roast chicken, ceviche, sausage, and venison. They are also brilliant with almost all Japanese and Chinese dishes and terrific with a wide range of cheeses. Spice and fruit-based sauces do not worry them!

Prüm has made a tiny 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. Despite the early harvest, Prüm was also able to bring in some beautiful botrytis-affected grapes, which, in the end, accounted for roughly one-third of the fruit that made these wines.

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 even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work very well with desserts—ideally fruit-based dishes or crème caramel, typically nothing too sweet or chocolate-based. However, they are again better paired—especially with age—with robust, savoury food and especially cheese. Regarding savoury dishes, you can throw anything at them, even very spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.

Prüm has made a tiny 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. Despite the early harvest, Prüm was also able to bring in some beautiful botrytis-affected grapes, which, in the end, accounted for roughly one-third of the fruit that made these wines.

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 even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work very well with desserts—ideally fruit-based dishes or crème caramel, typically nothing too sweet or chocolate-based. However, they are again better paired—especially with age—with robust, savoury food and especially cheese. Regarding savoury dishes, you can throw anything at them, even very spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.

Prüm’s filigreed 2023 Kabinetts are already shining. As usual, the power builds from Bernkastel to Graach to Wehlen. Each shows the quality of this vintage in their own way. Given the reviews below, we probably don’t need to say more. Overall, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for five to 10 years, and 20 years will not weary them. These wines effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, and of course, they make beautiful aperitifs.

Prüm’s filigreed 2023 Kabinetts are already shining. As usual, the power builds from Bernkastel to Graach to Wehlen. Each shows the quality of this vintage in their own way. Given the reviews below, we probably don’t need to say more. Overall, the wines are wonderfully intense, fresh and balanced. Although they will mostly be drunk young, they will also improve for five to 10 years, and 20 years will not weary them. These wines effortlessly stand up to a broad range of flavours: sashimi, lighter Asian dishes and tuna tartare, for example. But any seafood or white meat, and of course, they make beautiful aperitifs.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.

At this level, the Prüm wines are still light in body, but the flavour intensity and depth of character go up markedly, and the 2023s deliver a mesmerising balance between elegance, freshness, racy fruit and savoury, slate-like minerality. There is considerably more depth of fruit here than in the Kabinett-level wines, although not necessarily perceptible sweetness. Instead, it is a question of more flesh, more power and, therefore, wines that can stand up to richer food. Katharina Prüm believes this category is the most versatile at the table. We agree. Again, as the notes below attest, 2023 is a stunning vintage for Prüm’s Spätlese. These wines are already thrilling to taste but will continue gaining depth and complexity for decades.