Joh. Jos. Prum
Summary
Joh. Jos. Prüm, established in 1911 in Wehlen, Middle Mosel, farms 13.5 hectares of steep, slate-rich vineyards including the historic Wehlener Sonnenuhr, producing exclusively Riesling across all Prädikat levels. The fourth-generation estate maintains traditional Mosel methods, including spontaneous fermentation in fuder barrels and extended aging before release, continuing practices that have helped define classic Mosel Riesling style since the 1920s.
Heritage & Leadership
Joh. Jos. Prüm was established in 1911 when Johann Josef Prüm separated from the family's S.A. Prüm estate to form his own winery in Wehlen. The estate has remained under continuous family ownership, with leadership passing through four generations. Johann Josef's son Sebastian Alois Prüm took over management in 1920, establishing the house style that would define future generations. Dr. Manfred Prüm assumed leadership in 1969, continuing operations until 2003 when his daughter Dr. Katharina Prüm became the fourth generation to lead the estate. Under her direction, the winery maintains its position as a member of the VDP (Verband Deutscher Prädikatsweingüter).
Vineyards & Wines
The estate encompasses 13.5 hectares of vineyards in the Middle Mosel, with holdings in four primary sites: Wehlener Sonnenuhr, Graacher Himmelreich, Bernkasteler Badstube, and Zeltinger Sonnenuhr. These steep-slope vineyards feature blue Devonian slate soils characteristic of the region's premier sites. The plantings consist exclusively of Riesling vines, benefiting from south-facing exposures and elevations ranging from 130 to 200 meters above the Mosel River. The Wehlener Sonnenuhr vineyard, with its iconic sundial, represents the estate's most significant holding.
Philosophy & Practice
The winery adheres to traditional Mosel winemaking methods, utilizing spontaneous fermentation with indigenous yeasts. Fermentation and aging take place in traditional wooden fuder barrels. The estate produces wines across the Prädikat spectrum, from Kabinett to Trockenbeerenauslese, with particular focus on residual sugar balance and acidity integration. Temperature control during fermentation is minimal, allowing for slow, natural progression. The wines undergo extended lees aging, contributing to their development and longevity. Each vintage is released only when deemed ready for consumption, often several years after harvest.