| Region of production: | Mosel |
| Winery Location: | Wehlen |
| Year Established: | While the Prüm family has lived in and around the village of Wehlen since 1156, the Joh. Jos. Prüm (a.k.a. J.J. Prüm) estate was founded in 1911 by Johann Josef Prüm as an offshoot of the original Prüm estate (today known as S.A. Prüm). |
Vineyard Holdings
20 ha
70% of which are planted to ungrafted vines; 95% Riesling and 5% Optima
- Wehlener Sonnenuhr: Grosse Lage; soil is Devon slate and very stony
- Zeltinger Sonnenuhr: soil is Devon slate and very stony
- Graacher Himmelreich: Grosse Lage; soil is very deep, weathered Devon slate with pockets of blue slate
- Bernkasteler Badstube: soil is weathered Devon slate with portions of blue slate and loam
Top Wines Produced
- Wehlener Sonnenuhr Rieslings: Kabinett, Spätlese, Auslese and Auslese Goldkapsel
- Graacher Himmelreich Rieslings: Kabinett, Spätlese and Auslese
- Berkasteler Badstube Riesling Auslese
Average Total Production
- 180,000 bottles
Summary
Johann Josef was the son of Mathais Prüm, whose ancestor Jodocus built the Wehlener and Zeltinger sundials (sonnenuhr). Today, J.J. Prüm is run by father/daughter team Dr. Manfred Prüm, who has been in charge since 1969, and Dr. Katharina Prüm, who joined her father in 2003. Katharina marks the fourth generation to run the winery. The estate is best known for their sweet wines with long aging potential, and the reputation of the property was built on their Goldkapsel Auslese wines and rare Beerenauslese and Trockenbeerenauslese. However, Drs. Manfred and Katharina will insist that they look at the different Prädikat levels not as quality differentiations but merely different styles of wine. J.J. Prüm is a member of the VDP.
Style & Vinification Techniques
The majority of J.J. Prüm’s vines are ungrafted on very steep slopes (some reach a gradient of 80%!). The estate uses mostly ambient yeasts and makes sweeter styled wines. Many consider the J.J. Prum wines unapproachable in their youth, mistaking the young wines‘ aromas for SO2. However, Dr. Katharina Prüm asserts that these are due to the estate’s use of reductive fermentation and aging; she recommends decanting the young wines and notes that the wines show very differently after three to five years of aging.
Producer Website: Joh. Jos. Prüm