Gillot & Söhne - Oppenheimer Reisekahr Riesling Trockenbeerenauslese 1920 - 0,7 l

A remarkable historic Riesling from the 1920 vintage, this Oppenheimer Reisekahr Trockenbeerenauslese by Gillot & Söhne represents one of Germany’s most prestigious Prädikat categories. Produced only from exceptionally ripe, carefully selected grapes, it is a rare collector’s bottle combining nearly a century of history with the remarkable longevity of fine German sweet wine.

Tasting Notes
The wine is expected to show a deep golden to amber appearance, reflecting its considerable age and concentration. Its mature bouquet is rich and complex, combining dried apricot, honey, dates and raisins with delicate spice and evolved notes associated with long bottle ageing. On the palate, it offers a luxurious, concentrated sweetness balanced by Riesling’s refreshing acidity. Layers of dried fruit, honey and warm spice create a long, complex finish. As a 1920 Trockenbeerenauslese, it is fully mature and should be enjoyed for its historical character and development rather than held primarily for further ageing. As with any century-old wine, its condition will depend greatly on storage and provenance.

Production
The wine originates in Oppenheim in Rheinhessen, a region known for its limestone-rich vineyard sites and a long tradition of producing expressive Riesling. Trockenbeerenauslese is made from individually selected, exceptionally overripe grapes, often affected by noble rot, which concentrates sugars, acidity and flavour. Specific harvesting and vinification details for this historic bottle are not available, but the style traditionally involves gentle pressing and a slow fermentation before extended maturation and bottle ageing.

Food & Serving
Serve lightly chilled, ideally at approximately 10–12°C, allowing its aromas and mature complexity to emerge. It is an elegant partner for foie gras, blue cheese, fruit-based desserts, crème brûlée and desserts featuring dried fruit or caramel. Decanting is not essential, but carefully standing the bottle upright before opening and pouring slowly can help separate any sediment; a short period of aeration in the glass is generally preferable to prolonged decanting.

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