I’m not expert enough to give you more specific answers but those windows are going to vary with vintage. They also vary depending on how much the more sugary aspects are important to you as it fades with time even if the overall expression of the wine does not.
Thank you all! Is there a huge difference in aging potential between Wehlener, Graacher, and Bernkastler? Does one vineyard offer tertiary characteristics that are unique to that parcel, lacking in the others?
Though I haven’t had many older JJ Prums, I think their ausleses can be great even with only 12-15 years of bottle age. Had the 2007, 2003, 2002, and 2001 GH and WS ausleses all the past year and I felt all were in a great spot, at least for my taste.
The first ten million years of waiting for the Prum offline were the worst.
The second ten million years, they were the worst too.
The third ten million years I didn’t enjoy at all.
After that, I went into a bit of a decline.
At one time, young Prum tasted sulfury. I have not seen that in awhile, so they tend to drink better young than they used to taste young. WS takes longer to reach peak than do their other wines. 2005 Kabs and Spatlesen are drinking very well these days.