Slightly reduced in aroma yet very pure and delicate showing apple and peach notes with a touch of herb and mineral. Gossamer in texture with a spine of acidity ending with a mouthwatering finish. Needs time. Best from 2010 through 2030. 1100 cases made. –BS

I am not generally in the business of tasting young vintage’s of Dr. Manfred Prüm’s wines, as they are made in a very reductive style and bottled with a fairly heavy hand with the SO2, making them pretty tough customers for the first ten years that they are in barrel. But this was offered up blind at the fine Trier restaurant of Schloss Monaise, and it was surprisingly accessible for a young Prüm wine. The nose is glorious, as it offers up scents of green apple, lime, plenty of petrol, slate and a nice floral topnote redolent of lime blossoms. On the palate the wine is medium-full, bright and tensile, with lovely focus and cut, great transparency and laser-like focus on the very long and very racy finish. A great bottle in the making.

(93-94 points) The 2005 Graacher Himmelreich Riesling Auslese smells of flambeed peach, lemon meringue, and black currant preserves. On the cusp of B.A. in must weight and honied richness, it preserves the liveliness and lightness of touch and sheer drinkability conveyed by fresh grapes. Seductive inner-mouth perfume of flowers and spices overlie a tropically opulent, subtly botrytized pool of fruit that remains transparent to mineral nuances. Insistent citricity keeps the flavors lively through to a finish of refinement and lift. For all of its youthful sweetness, this has undeniable immediate appeal, yet one can be confident of at least three decades satisfying development in the bottle. - David Schildknecht

Editors' Choice. Strongly marked by rather stinky aromas at first, this wine reveals its full majesty on the palate, where it's lush and round without being soft, filled with baked apple, vanilla, honey and spice notes balanced by ripe acidity. Layered and long on the finish, where it reveals more complexity with every sip. Give it a vigorous decanting if you open a bottle now, or wait 10–20 years, maybe longer.