Intentionally skewed toward the drier side of kabinett, this is an impressive effort from proprietor Raimund Prüm. It’s light in body, with fairly ripe fruit flavors of honeyed apple and a hint of apricot, yet intensely refreshing thanks to crisp acidity. Drink now. — J.C.
Wine Maker Notes
Grapes are picked by hand in mid-October and de-stemmed before undergoing 12 hours of maceration on the skins. The juice is fermented for eight weeks in stainless steel tanks and bottled sur lie under synthetic cork.
A delicious match with chicken, seafood and Asian cuisine.